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Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins


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  • Author: Adeline
  • Total Time: 0 hours

Description

This recipe provides instructions for making delicious chocolate chip zucchini muffins with a rich chocolate frosting. It includes detailed steps for preparing both the muffins and the frosting, along with helpful tips for achieving the best results.


Ingredients

  • For the cupcakes:
  • ¼ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup vegetable oil
  • ½ teaspoon vanilla extract
  • ¼ cup milk
  • 1 large egg
  • 1 ¼ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 cup shredded zucchini
  • ½ cup semi-sweet chocolate morsels
  • For the frosting:
  • ¾ cup unsalted butter softened
  • 3 ½ cup powdered sugar
  • ½ cup unsweetened cocoa powder
  • ⅓ cup milk
  • ½ cup semi-sweet chocolate morsels for garnish


Instructions

  1. Preheat oven to 350°F. Line muffin pan with paper baking cups. Set aside.
  2. In a large mixing bowl, beat butter, sugar, baking soda, baking powder, salt, and canola oil together until blended. Add in vanilla, milk, and egg. Beat for 2-3 minutes.
  3. Add in flour and cocoa, beat an additional 2 minutes. Fold in zucchini and semi-sweet morsels.
  4. Scoop into cupcake liners until about 2/3 full. Bake for 22-25 minutes. Remove and cool completely before adding frosting.
  5. For the frosting: Beat butter for 2-3 minutes until pale in color, scraping down the sides of the bowl as necessary. Add in powdered sugar, cocoa powder and milk. Beat 3-4 minutes until fluffy! Pipe onto cooled cupcakes. Sprinkle with chocolate chips and enjoy!

Notes

  • Use our guide on how to shred zucchini.
  • Do not over fill the cupcake liners. Unlike muffins, cupcake tops should be relatively flat so that you can add frosting evenly on top. The liners should be no more than ⅔ full.
  • If your batter is dry…let the batter sit for about 10-15 minutes after adding the zucchini. This gives it time to set and allow the moisture of the zucchini to come out into the batter.
  • Let the cupcakes cool COMPLETELY before you add the frosting. I know you’ll be excited to taste them but resist the urge to pipe on the frosting too soon. Warm cupcakes will turn the frosting into a goopy, runny mess.
  • Sprinkle extra chocolate chips on top. The garnish looks great and who doesn’t want more chocolate in their life?
  • This recipe makes a lot of frosting. Be prepared to have leftovers!
  • Cook Time: 22-25 minutes