Print

Fudgy Double Chocolate Zucchini Muffins

fudgy double chocolate zucchini muffins - featured image
Print Recipe

These fudgy double chocolate zucchini muffins are unbelievably moist, deeply chocolatey, and so easy to make. The shredded zucchini melts into the batter completely, creating a brownie-like texture that will fool even the pickiest eaters.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or melted coconut oil also work)
  • ¼ cup (60ml) buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated zucchini, not squeezed
  • 1 cup (175g) mini chocolate chips (semi-sweet)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter or non-stick spray. Set aside.
  2. Grate the zucchini. Wash your zucchini and trim off the stem end. Using a box grater, grate it on the large holes until you have about 1 ½ cups loosely packed. Do not squeeze out the liquid. Set the grated zucchini aside.
  3. Whisk the dry ingredients. In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, baking soda, baking powder, and salt. Whisk thoroughly until everything is evenly distributed and no lumps of cocoa remain, about 30 seconds.
  4. Mix the wet ingredients. In a medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until smooth and slightly pale, about 1 minute. The mixture should look emulsified and glossy.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Stop as soon as you see no more streaks of flour—overmixing will make the muffins tough. The batter will be thick and slightly sticky.
  6. Fold in the zucchini and chocolate chips. Add the grated zucchini (with all its moisture) and the mini chocolate chips to the batter. Fold with the spatula just until evenly distributed. The batter will loosen slightly from the zucchini’s moisture. Don’t overmix—about 8 to 10 folds should do it.
  7. Fill the muffin cups. Divide the batter evenly among the 12 prepared muffin cups. Each cup should be filled almost to the top—about three-quarters full. For extra bakery-style domes, use a cookie scoop and pile the batter slightly higher in the center.
  8. Bake. Place the muffin tin on the center rack of your preheated oven. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached (not wet batter). The tops should look set and spring back when lightly touched.
  9. Cool. Let the muffins cool in the tin for 5 minutes. Then transfer them to a wire cooling rack to cool completely.

Notes

Do not squeeze the moisture out of the zucchini—it’s what makes the muffins fudgy. Room temperature ingredients are important for a smooth batter. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free version, use plant-based milk with 1 teaspoon apple cider vinegar instead of buttermilk and dairy-free chocolate chips. Muffins can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: chocolate zucchini muffins, double chocolate muffins, fudgy muffins, easy muffin recipe, zucchini muffins, chocolate chip muffins, moist muffins, vegetable muffins

Find it online: https://clunkcook.com/fudgy-double-chocolate-zucchini-muffins-best-easy-recipe/