I know what you’re thinking, zucchini in muffins? Really? But trust me, once you take that first bite of these chocolate zucchini muffins, you’ll forget there’s even a vegetable in them.
They’re rich, fudgy, and ridiculously moist, like a cross between a brownie and a muffin. And the best part? You get to sneak in some extra veggies without anyone noticing.
The first time I made these, I had a pile of zucchini from the farmer’s market sitting on my counter, just staring at me. I had already made all the usual zucchini muffin recipes, and I wanted something extra chocolatey, because, let’s be honest, chocolate makes everything better.
So, I tossed in some cocoa powder, a little bit of espresso powder, and a generous handful of chocolate chips. The result? The most decadent, melt-in-your-mouth muffins ever.
If you love zucchini chocolate chip muffins, you’ll be obsessed with these. They’re perfect for breakfast, a snack, or even dessert.
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And hey, if you love chocolatey muffins as much as I do, you have to check out my banana chocolate chip muffins, another ridiculously good treat you don’t want to miss!
The Ingredients You’ll Need
- Zucchini – The secret to ultra-moist muffins! It melts right into the batter, so you won’t even taste it, just pure chocolatey goodness.
- All-Purpose Flour – Keeps the muffins soft and fluffy while holding everything together.
- Unsweetened Cocoa Powder – This is where the rich, deep chocolate flavor comes from. More cocoa = more deliciousness!
- Baking Soda – Gives the muffins a nice rise, making them light and perfectly fluffy.
- Kosher Salt – A little bit of salt makes the chocolate flavor pop, trust me, you don’t want to skip it!
- Espresso Powder – It won’t make your muffins taste like coffee, but it makes the chocolate taste even more intense.
- Granulated Sugar & Brown Sugar – The perfect duo! White sugar keeps things sweet, while brown sugar adds a hint of caramel-like richness.
- Vegetable Oil – Helps keep these muffins extra moist and tender without making them heavy.
- Egg – The glue that holds everything together and gives the muffins their perfect texture.
- Vanilla Extract – A little splash makes all the flavors come together beautifully.
- Chocolate Chips – Because what’s better than chocolate muffins? Double chocolate muffins! These melt into gooey little pockets of deliciousness.
How to Make Chocolate Zucchini Muffins
Let’s get baking! These chocolate zucchini muffins are incredibly easy to make, and I promise you, once you start, you’ll be hooked. Here’s how we make them, step by step:
Prepare the Oven and Muffin Tin
Start by preheating your oven to 375°F. While the oven is warming up, grab your 12-cup muffin tin and line it with paper muffin liners or spray it with some baking spray. This helps your muffins come out easily and gives them that perfect golden exterior.
Mix the Dry Ingredients
In a large mixing bowl, grab your flour, cocoa powder, baking soda, salt, and espresso powder (trust me, the espresso is key to bringing out that deep chocolate flavor!).
Whisk everything together until it’s nice and smooth, this helps ensure your muffins rise evenly when baking. Set it aside for now.
Whisk Together the Wet Ingredients
In a separate bowl, begin combining all the liquid ingredients. Add your granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract.
Whisk it all together until it’s completely smooth and well combined. The sugar should dissolve into the oil, and the vanilla will make everything smell amazing.
Fold in the Zucchini
Once your wet ingredients are mixed, go ahead and stir in the grated zucchini (read FAQs section).
The zucchini will just add a ton of moisture, making the muffins soft and tender. Give it a good stir to make sure the zucchini is evenly spread throughout.
Combine Wet and Dry Ingredients
Now for the fun part! Pour the zucchini mixture into your dry ingredients bowl. grab a spatula and gently fold the ingredients together.
Be careful not to overmix, just keep folding until you don’t see any streaks of flour. Overmixing can make the muffins tough, so take it slow.
Stir in the Chocolate Chips
Once the batter is combined, fold in ½ cup of chocolate chips. This adds that rich, gooey chocolate experience in every bite. If you’re like me, you can sneak a few chocolate chips here and there as you mix!
Fill the Muffin Cups with Batter
Now, use a scoop to divide the batter evenly between the muffin cups. Fill each cup about ¾ full, ensuring they’re all nice and even. Once they’re filled, sprinkle the remaining ¼ cup of chocolate chips over the top for that extra burst of chocolate in every bite. The more chocolate, the better, right?
Bake to Perfection
Pop the muffin tin into the oven and bake for 17-20 minutes. You’ll know they’re done when the tops are domed and look set. If you stick a toothpick in the center, it should come out mostly clean, with just a few crumbs sticking to it. Trust me, it’s worth the wait!
Cool and Enjoy
Once the muffins are baked, let them sit in the pan for about 5 minutes to cool down a bit. This allows them to set properly without breaking apart. Once done, move them onto a cooling rack and let them cool down fully. And then, enjoy!
What to Serve with Your Chocolate Zucchini Muffins
- A hot cup of coffee or tea – The perfect pairing for that rich chocolate flavor.
- Fresh fruit – Try pairing them with some juicy berries for a sweet and refreshing contrast.
- A generous spoonful of whipped cream , the perfect finishing touch for an extra luxurious treat.
- A scoop of vanilla ice cream – Turn them into a dessert by adding a scoop on the side.
3 Mistakes to Avoid When Making Chocolate Zucchini Muffins
Keep these common pitfalls in mind to achieve bakery-worthy muffins every single time.
Not draining excess moisture from the zucchini
Zucchini adds moisture, but too much can make your muffins soggy. Be sure to grate the zucchini and gently squeeze out any excess water. It should have a slight moisture, but not so much that it’s leaking liquid.
Mixing the batter too much
Excessive mixing may result in heavy, dense muffins rather than light and airy delights.
Fold the batter gently until it’s just combined, don’t worry about a few lumps! The key is to keep that air in the batter for the fluffiest results.
Not checking for doneness early
Muffins can go from perfect to overdone quickly. Start checking around the 17-minute mark, and don’t wait for the toothpick to come out completely clean, just a few moist crumbs is the sign that they’re done. This helps keep them soft and moist inside!
Craving more chocolatey goodness? Don’t miss out on these delicious, guilt-free healthy chocolate muffins, the perfect treat for when you’re looking for a lighter, yet just as indulgent, option!
FAQs
Why are my zucchini muffins soggy?
If your zucchini muffins turned out soggy, it’s likely because there was too much moisture from the zucchini. Zucchini has a high-water content, so it’s important to squeeze out excess moisture after grating it. Simply place the grated zucchini in a clean towel or use paper towels to press out any extra liquid.
How to grate zucchini for muffins?
Simply wash the zucchini thoroughly, then trim off the ends. Shred the zucchini using either a box grater or a food processor for ease and efficiency. If you’re using a box grater, choose the coarse side so the zucchini is shredded into fine, thin pieces. Avoid grating too finely, as it could turn mushy in the batter.
Why zucchini in muffins?
Zucchini in muffins is a game changer for both texture and moisture! It adds a subtle flavor that blends perfectly with the other ingredients, while also keeping the muffins moist and soft without making them greasy. Plus, zucchini is a great way to sneak in some extra nutrients.
The Best Chocolate Zucchini Muffins: Moist & Easy
Ingredients
- 1 ½ cups 120g zucchini, grated
- 1 ½ cups 180g all-purpose flour
- â…“ cup 30g unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- ½ teaspoon Kosher salt
- ¼ teaspoon espresso powder
- ½ cup 100g granulated sugar
- ¼ cup 50g brown sugar
- ½ cup 120g vegetable oil
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ¾ cup chocolate chips divided
Instructions
- Preheat your oven to 375°F. While it’s heating up, take a 12-cup muffin tin and either line it with paper muffin liners or spray it with baking spray. This will ensure your muffins come out perfectly with a golden crust.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. The espresso really enhances the chocolate flavor! Make sure everything is smooth and well-combined, then set it aside.
- Next, in another bowl, combine the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Whisk everything together until smooth and fully blended. The sugar should dissolve nicely into the oil, and the vanilla will make everything smell heavenly.
- Now, stir in the grated zucchini, which will keep the muffins nice and moist. Give it a good mix to ensure the zucchini is evenly distributed throughout the batter. (read FAQs section)
- Carefully pour the liquid mixture over the dry ingredients. Using a spatula, gently fold everything together until you no longer see any streaks of flour. Don’t overmix, as that could make the muffins tough. Just fold until it’s all combined.
- Add in ½ cup of chocolate chips and fold them into the batter for that extra chocolatey goodness in each muffin.Â
- Scoop the batter evenly into the muffin cups, filling each about ¾ full. Afterward, sprinkle the remaining ¼ cup of chocolate chips on top for a little extra chocolate burst in every bite.
- Place the muffin tin in the oven and bake for 17-20 minutes. You’ll know they’re done when the tops are nicely domed and set. Insert a toothpick into the center, and it should come out with a few crumbs stuck to it, not completely clean.
- Once they’re done, let the muffins cool in the pan for about 5 minutes to firm up. Then transfer them to a cooling rack to cool fully. Enjoy!
Notes
- Overmixing can also make your muffins tough, so mix gently until everything is just combined.
- If your muffins turn out soggy, it could be because the zucchini wasn’t drained enough. Make sure to squeeze out the extra moisture before mixing it in.
- Don’t skip checking the freshness of your baking powder or soda. Old ones won’t help your muffins rise!
