Chocolate Zucchini Muffins With Chocolate Chips
My moist zucchini chocolate chip muffins are filled with 2 different kinds of chocolate chips and a veggie you'll never taste. These are made with pantry staples and ready in just over 30 minutes.
Muffins are one of my favorite breakfast treats. I've previously shared raspberry streusel muffins, morning glory, and pumpkin muffins. These double chocolate zucchini muffins are rich, decadent, and easy to make. They're my favorite way to satisfy my chocolate cravings and use up the zucchini from my garden at the same time. Perfect for breakfast, after school snacking, or even dessert!
Why This Recipe Works: A Sprinkle of Food Science
- Secret Ingredient: The grated zucchini releases water as it bakes which helps keep them super moist.
- Oil Not Butter: Oil stays liquid at room temperature which helps these stay soft for days.
- Double Leavening Baking soda works immediately while baking powder works immediately and again in the hot oven. This gives us the perfect rise every time.
Ingredient Notes and Shopping Tips
- Flour: Measure by spooning into your measuring cup and leveling with a knife. Do NOT dip the cup into the flour or you'll get too much leading to a dry dense muffin.
- Cocoa Powder: Use unsweetened cocoa powder. I like Ghirardelli.
- Baking Powder/Soda: Replace every 6-12 months even if the date on the package isn't expired. It loses its effectiveness over time.
- Zucchini: No need to peel or pat it dry unless it seems very watery.
- Oil: Vegetable oil or canola oil both work.
- Eggs: Bring to room temperature to help them incorporate smoothly. Did you forget? Simply place in a cup of warm water for 5-10 minutes.
Krystle's Tips: Steal My Culinary School Secrets
- Don't Overmix: Stir until the flour streaks just disappear. Overmixing develops too much gluten and can lead to a tough end result.
- Don't Over Fill: I like using an ice cream scoop to fill my muffin tin. Fill only around ⅔ of the way full to give them room to rise.
- Don't Overbake: Bake until a toothpick inserted in the center comes out with just a few moist crumbs. If you see nothing they may overbaked, but if you see raw batter keep baking a few minutes at a time.
More Brunch Treats To Try
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📖 Recipe
Chocolate Chip Muffins With Chocolate Chips
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Ingredients
- 1 Cup All Purpose Flour
- ½ Cup Unsweetened Cocoa Powder
- ¾ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- ¼ teaspoon Cinnamon
- 1 Cup Milk Chocolate Chips
- 1 Cup Semi Sweet Chocolate Chips
- 2 Eggs
- ½ Cup Vegetable Oil
- 1 Cup White Sugar
- 2 teaspoon Vanilla
- 1 ½ cup Raw Zucchini Grated
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners. Set aside.
- In a large bowl, combine oil, eggs, white sugar, and vanilla.
- Stir in cocoa powder, baking soda, baking powder, salt, and cinnamon. Gradually add flour a little at a time until just combined.
- Fold in chocolate chips and zucchini.
- Fill paper liners ~⅔ of the way full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for ~5 minutes. Remove to a wire rack to cool completely.
Nutrition
What do you think of these zucchini chocolate chip muffins? What is your favorite way to use up leftover zucchini?
I already made two batches of these chocolate chip muffins. My kids love to take these to their school. It is a hit.
I loveee desserts with hidden veggies and these muffins definitely hit the spot.
These chocolate chip muffins are so delicious! Love the hidden veggies.
We can't get enough zucchini muffins at my house, and this chocolate recipe is no exception! My kids love these
These were a hit with my family! These yummy zucchini muffins were perfect for breakfast as well as afternoon snacks!
This sounds absolutely amazing. I think am going to try this recipe tomorrow. I had bought some fresh zucchini from the farmers market and have been debating if I wanted to make bread or muffins and I think you just made up my mind 🙂 Thanks for sharing the recipe.
Thanks Stacie, let me know how they turned out! 😀