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Moist Double Chocolate Chip Zucchini Muffins

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These moist double chocolate chip zucchini muffins combine the subtle earthiness of zucchini with rich chocolate for a tender, comforting snack perfect for any time of day.

Ingredients

Scale
  • 1 ¾ cups (220 grams) all-purpose flour
  • ⅓ cup (40 grams) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (120 ml) vegetable oil (canola or light olive oil recommended)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium) finely shredded and squeezed zucchini
  • ¾ cup (130 grams) mini semisweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well with non-stick spray.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and gently squeeze out excess moisture until damp but not dripping.
  3. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly fluffy, about 2 minutes.
  5. Stir the shredded zucchini into the wet mixture until evenly distributed.
  6. Add the dry ingredients to the wet zucchini mixture in batches, folding gently with a spatula until just combined. Do not overmix.
  7. Fold in the mini chocolate chips, reserving a few to sprinkle on top.
  8. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle remaining chocolate chips on top of each muffin.
  9. Bake for 22-26 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the tops look set and slightly cracked.
  10. Let muffins rest in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Squeeze excess moisture from zucchini to prevent soggy muffins. Rotate muffin tin halfway through baking for even browning. Use mini chocolate chips for better distribution and melty pockets of chocolate. Room temperature eggs and oil help create a tender crumb.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, moist muffins, easy snack, homemade muffins, double chocolate, zucchini recipe

Find it online: https://avabake.com/moist-double-chocolate-chip-zucchini-muffins-easy-homemade-recipe-for-perfect-snack/