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Homemade Double Chocolate Zucchini Muffins photo

Double Chocolate Zucchini Muffins

These Double Chocolate Zucchini Muffins are a delightful treat! Moist, chocolatey, and secretly healthy, they’re perfect for any time of day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 5 tablespoons unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1 cup skim milk
  • 1 cup semisweet chocolate chips
  • 1 cup finely shredded zucchini (about 1 medium zucchini)

Equipment

  • Muffin Tin
  • Parchment paper liners
  • Mixing Bowls
  • Whisk
  • Spatula
  • Grater

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly.
  2. Step 2: Line your muffin tin with parchment paper liners or spray it lightly with non-stick cooking spray. This will prevent your muffins from sticking.
  3. Step 3: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
  4. Step 4: In a separate bowl, mix the melted butter, egg, vanilla extract, and skim milk until smooth and fully incorporated.
  5. Step 5: Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; it’s okay if there are a few lumps.
  6. Step 6: Fold in the finely shredded zucchini and semisweet chocolate chips until evenly distributed throughout the batter.
  7. Step 7: Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise.
  8. Step 8: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Step 9: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Double Chocolate Zucchini Muffins warm or at room temperature!

Notes

  • Make sure to squeeze out excess moisture from the shredded zucchini before adding it to the batter.
  • Feel free to experiment by adding nuts, seeds, or different types of chocolate chips for variety.
  • These muffins can be enjoyed warm but are also delicious when stored overnight for flavors to meld.