Double Chocolate Chip Zucchini Muffins
These double chocolate chip zucchini muffins are the perfect blend of rich chocolate and hidden vegetables! Packed with both chocolate chips and cocoa powder, these chocolate chip zucchini muffins are so decadent you'll never know they contain a full cup of shredded zucchini. Whether you're looking for chocolate chocolate chip zucchini muffins or classic chocolate chip zucchini muffins, this recipe delivers incredible flavor and moisture.
Servings: 12 muffins
Calories: 245kcal
Ingredients
- ½ cup unsalted butter 1 stick, at room temperature
- ¾ cup light brown sugar packed
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon instant coffee or espresso powder optional but recommended
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi sweet chocolate chips see notes
- 1 ½ cup shredded zucchini from about 2 zucchini
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper muffin liners.
- Using a hand-held electric mixer (or a stand mixer), cream together the room temperature butter and brown sugar for approximately 4 to 5 minutes to create a light and creamy mixture.
- Next, add the eggs, one at a time, and blend them in until everything is well combined and fully incorporated. Add vanilla to this mixture.
- In a separate mixing bowl, whisk together the flour, instant coffee granules, cocoa powder, baking powder, baking soda, and salt.
- Mix the dry ingredients into the wet ingredients until just combined. Fold in the shredded zucchini and chocolate chips.
- Distribute the muffin batter evenly into the prepared muffin tin, using a scoop or two spoons.
- Bake in the preheated oven for approximately 18 to 20 minutes, or until the center springs back when lightly touched.
Notes
Step-by-Step Photos: The step-by-step photos included in the post above will help guide you through making this recipe.
Store: The best way to store these Chocolate Chip Zucchini Muffins is to keep them in an air tight container at room temperature for upto 3-4 days.
Freeze: Put your Chocolate Chip Zucchini Muffins into an airtight freezer-safe container or freezer bag and freeze for up to two months.
Pro tip 1 - Use fresh, tender zucchini and not the over ripe ones that are seedy and fibrous and shred the zucchini medium. No need to squeeze out the moisture from the shredded zucchini.
Pro tip 2 - Don't over-mix the batter - you want to mix the batter until it just comes together.
Pro tip 3 - This recipe calls for ½ cup chocolate chips but you can definitely use more than that in the batter and few more to top the muffins. You can also use dark chocolate instead of semi sweet and chocolate chunks instead of chips.
Pro tip 4 - Make sure to line the muffin tins and do not overfill the muffin cups. I like to stay ¾th full. After 18-20 minutes of baking, gently press the center of the muffin tops; they should spring back when touched.
Nutrition
Serving: 1muffin | Calories: 245kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 148mg | Potassium: 201mg | Fiber: 3g | Sugar: 17g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg
