There’s nothing quite like biting into a warm, chocolaty treat. These double chocolate zucchini muffins are pure magic. They are incredibly moist, bursting with rich cocoa flavor, and have that secret veggie goodness hidden inside.
I often bake a batch on Sunday mornings. The smell fills my kitchen with joy. My family devours them quickly, always asking for more. They are perfect for breakfast, a snack, or even a simple dessert.
Why I Love This Recipe
I absolutely adore these double chocolate zucchini muffins because they are so forgiving. They come together in a flash, perfect for busy mornings or unexpected guests. The deep chocolate taste satisfies every craving. Plus, silently sneaking in some veggies for the kiddos feels like a win-win! They are just so comforting.
Double Chocolate Zucchini Muffins Ingredients
Gathering the ingredients for these delightful double chocolate zucchini muffins feels like preparing for a little kitchen adventure. Each component plays a vital role, working together like a symphony to create that perfect moist and chocolatey bite.
Wet Ingredients
- Canola or Vegetable Oil: This is our base, giving these muffins their amazing moisture without any butter needed! It keeps them super tender.
- Large Eggs: Eggs bind everything together and add richness. They are like the glue that holds our muffin dreams together.
- Granulated Sugar: For sweetness, of course! It helps balance the rich cocoa.
- Light Brown Sugar: This adds a lovely caramel-like depth and extra moisture. It’s a key player for that soft texture.
- Vanilla Extract: Just a touch enhances all the other flavors. It’s like a secret hug for your taste buds!
- Finely Shredded Zucchini: Our superstar secret ingredient! It adds incredible moisture and sneaky nutrients. Don’t worry, you won’t taste it much!
Dry Ingredients
- All-Purpose Flour: The structure of our muffins. It’s what gives them their lovely shape.
- Unsweetened Cocoa Powder: This provides all that wonderful, deep chocolate flavor. Go for good quality!
- Baking Powder: Our first leavening agent, helping the muffins rise nice and tall.
- Baking Soda: The second leavening agent, which reacts with the cocoa and brown sugar for that perfect lift.
- Salt: A pinch of salt brings out all the flavors and balances the sweetness. It’s a flavor enhancer.
- Miniature Chocolate Chips: These little gems melt into delicious pockets of chocolatey goodness throughout the muffins. You really can’t have too many!
Substitutions and Tips
Feeling adventurous? You can easily swap the oil for melted coconut oil if you prefer. If you don’t have mini chocolate chips, regular ones work just fine. You could even use a mix of milk and dark chocolate chips for extra complexity. For a gluten-free version, a 1:1 gluten-free baking flour blend often works well here. Remember, exact quantities are conveniently located in the full printable recipe card below. Happy baking, my friends!
How to Make Double Chocolate Zucchini Muffins
Making these double chocolate zucchini muffins is truly a breeze. Just follow these simple steps, and you’ll have a batch of warm, delicious muffins ready in no time. I promise it’s easier than you think!
Step 1: Prepare Your Muffin Tin
First, get your oven ready. Preheat it to 350° F. Next, line a 12-cup muffin tin. I always use paper liners, or you can spray each cup well. This helps your muffins pop right out. Set it aside for now.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk the oil, eggs, granulated sugar, and brown sugar. Add the vanilla extract too. Keep whisking everything until it’s nicely combined. It should look smooth and creamy.
Step 3: Add Zucchini
Now, gently fold in the shredded zucchini. Use a wooden spoon or spatula for this. The zucchini adds so much moisture. Don’t worry if it looks a little clumpy. It will all come together.
Step 4: Whisk Dry Ingredients
Grab a separate small bowl. Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Make sure everything is combined well. This ensures an even rise for your easy chocolate zucchini muffins.
Step 5: Mix Batter
Pour the dry ingredients into the wet ingredients. Mix briefly with a wooden spoon or spatula. Mix just until no dry streaks of flour remain. Overmixing can make muffins tough so be gentle.
Step 6: Fold in Chocolate Chips
Now for the best part! Add the entire bag of miniature chocolate chips. Stir them in gently until they are evenly distributed. If you like, reserve a few for sprinkling on top. It makes the muffins look extra pretty.
Step 7: Fill Muffin Cups
Divide the luscious muffin batter evenly. Fill each of the 12 muffin liners almost to the top. I find a large cookie scoop works wonders for this. If you saved some chocolate chips, sprinkle them on top now.
Step 8: Bake to Perfection
Bake your muffins for 20-25 minutes. They are done when the tops are rounded and puffy. A toothpick inserted into the center should come out clean. You can also lightly press on a muffin; it should spring back.
Step 9: Cool and Enjoy
Let your delicious double chocolate zucchini muffins cool in the pan for about 10 minutes. Then, move them to a wire rack to cool completely. I just love eating these muffins warm from the oven. Pure bliss!
How to Store Double Chocolate Zucchini Muffins
Once your double chocolate zucchini muffins are completely cool, store them properly. This keeps them fresh and moist for longer. I usually put them in an airtight container. You can keep them at room temperature for up to 3 days. If you want them to last even longer, pop them in the fridge. They’ll stay good for about a week there. For a quick treat, these muffins also freeze beautifully. Just wrap them individually in plastic wrap. Then, put them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw them at room temperature. Or, you can warm them briefly in the microwave. They taste just like freshly baked ones!
Tips for Success
- Always use finely shredded zucchini. This lets the zucchini blend seamlessly.
- Don’t overmix the batter! A few flour streaks are fine. Overmixing makes them tough.
- Fill muffin cups almost to the top. This gives you nice, domed tops.
- Use mini chocolate chips for even distribution. Every bite gets chocolate!
- Test for doneness with a toothpick. It should come out clean.
- Cool muffins fully before storing. This prevents sogginess.
- Enjoy them warm for the best experience!
Kitchen Tools You’ll Need
- Large Mixing Bowls: You’ll need two, one for wet and one for dry.
- Whisk: Makes mixing quick and easy. A fork works in a pinch.
- Wooden Spoon or Spatula: Great for gentle mixing.
- Grater: For shredding that zucchini. A food processor works too.
- 12-Cup Muffin Tin: Essential for baking muffins!
- Paper Liners: Make cleanup a breeze. Or use cooking spray.
- Wire Rack: For cooling your delicious creations.
Serving Suggestions
- Serve warm with a cold glass of milk. It’s a classic combo.
- Enjoy as a delightful breakfast with coffee or tea.
- Top with a dollop of whipped cream for a simple dessert.
- Pack them in lunchboxes for a sweet surprise.
- These double chocolate zucchini muffins are great for picnics too!
Frequently Asked Questions
Can I make these double chocolate zucchini muffins ahead of time?
Absolutely! These double chocolate zucchini muffins are wonderful for meal prep. You can bake them, let them cool completely, and then store them in an airtight container. This makes for easy grab-and-go treats all week.
Do I need to peel the zucchini for these double chocolate zucchini muffins?
No, you really don’t need to peel the zucchini. I usually leave the skin on for extra fiber and nutrients. Plus, it blends right in without anyone noticing in these delicious double chocolate zucchini muffins.
Can I use different types of chocolate chips in these double chocolate zucchini muffins?
Yes, please experiment! While I love mini chocolate chips, you can definitely use milk chocolate chips, dark chocolate chunks, or even white chocolate chips. Mix and match for your perfect double chocolate zucchini muffins.
What’s the best way to tell if my double chocolate zucchini muffins are done?
The simplest way is to insert a toothpick into the center of a muffin. If it comes out clean, they are ready! Also, the tops should be nicely rounded and spring back gently when you lightly touch them.
Conclusion
These double chocolate zucchini muffins are truly a little slice of heaven. They prove that healthy can be delicious, and that even the busiest of us can whip up something amazing. I just love how these muffins bring smiles to faces, mine included. Baking them fills my home with such a cozy, inviting aroma. It’s more than just a recipe; it’s a comforting ritual. I hope you and your loved ones enjoy these moist, rich, and secretly veggie-packed treats as much as my family and I do. Happy baking, my friends!
Print
Double Chocolate Zucchini Muffins
- Total Time: 35-40 minutes
- Yield: 12 muffins
Description
These Double Chocolate Zucchini Muffins are a delicious way to enjoy a sweet treat while incorporating some hidden vegetables. They are rich, moist, and packed with chocolate flavor.
Ingredients
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1½ cups finely shredded zucchini (about 2 zucchini)
- 1½ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 bag (12 oz) miniature chocolate chips
Instructions
- Heat oven to 350° F. Prepare a 12-cup muffin tin by lining with paper liners or you can spray each muffin cup well with cooking spray. Set aside.
- In a large mixing bowl, whisk together the oil, eggs, sugar, brown sugar, and vanilla extract until combined.
- Add in the shredded zucchini and mix gently with a wooden spoon or spatula.
- In a separate small bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined well.
- Dump the dry ingredients into the wet ingredients and mix together with a wooden spoon or spatula, just until combined and no flour streaks remain in the batter.
- Add in the bag of mini chocolate chips and stir until combined.
- Divide muffin batter evenly between the 12 muffin liners. Each will be almost filled to the top.
- Cook for 20-25 minutes or until the tops are rounded & puffy, and a toothpick inserted into the center comes out clean.
- Let cool in the muffin pan for about 10 minutes and then remove the muffins to a cooling rack.
Notes
- I recommend using parchment paper liners.
- If wanted, reserve some mini chocolate chips to sprinkle on top of the muffins before baking. This is not necessary, it just makes them ‘pretty’.
- If you reserved some mini chocolate chips for the tops, go ahead and sprinkle those on before baking.
- Another way to test for doneness, is to gently press on the muffin and it should spring back.
- I love eating one of these warm! Or cool them to room temperature before eating.
- Zucchini Tips: I would suggest grating the zucchini really finely. I just use the fine/smaller side of my cheese grater and that works really well. The texture of the muffins is much better with smaller, finer shredded zucchini bits. If you prefer larger chunks of zucchini then shred the zucchini on the larger grates.
- You can either peel the zucchini skin off or leave it on. I always peel the zucchini off when I make these muffins, but it’s up to you.
- No need to drain or dry the zucchini. You want some moisture from the shredded zucchini. If the zucchini is really wet, then take a paper towel and dab at it to remove some of the excess moisture. No need to completely drain it and wring it out.
- Tip: I like to use a large cookie scoop to help evenly put the batter into the muffin wells.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
