Double Chocolate Zucchini Muffins

Name: Double Chocolate Zucchini Muffins
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 12 muffins
Ingredients: ¾ ¾ cup granulated sugar; ½ ½ cup buttermilk; ¼ ¼ cup neutral-flavored oil or melted butter; 2 2 large eggs; 1 1 teaspoon vanilla extract; 1 1 cup all-purpose or whole wheat flour; ½ ½ cup unsweetened cocoa powder; 1 1 teaspoon baking soda; ½ ½ teaspoon salt; ¼ ¼ teaspoon baking powder; 1 ½ 1 ½ cups shredded zucchini; 1 ½ 1 ½ cups chocolate chips

User Reviews

4.9

210 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
37 mins
Servings
12 muffins
Course
Bread
Cuisine
American

Double Chocolate Zucchini Muffins

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

¾ ¾ cup granulated sugar
½ ½ cup buttermilk or half milk/half sour cream
¼ ¼ cup neutral-flavored oil or melted butter
2 2 large eggs
1 1 teaspoon vanilla extract
1 1 cup all-purpose or whole wheat flour
½ ½ cup unsweetened cocoa powder
1 1 teaspoon baking soda
½ ½ teaspoon salt
¼ ¼ teaspoon baking powder
1 ½ 1 ½ cups shredded zucchini
1 ½ 1 ½ cups chocolate chips

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Instructions

Preheat the oven to 350 degrees F. (If using dark coated muffin tins, preheat to 325 degrees F.) Add liners to 12-cup muffin tin or spray muffin cups with nonstick cooking spray. Set aside.
In a large bowl, whisk together the granulated sugar, buttermilk (or sour cream/milk), oil or butter, eggs, and vanilla until well-combined. Add the flour, cocoa powder, baking soda, salt, and baking powder. Stir until just combined and a few dry streaks remain.
Lightly squeeze zucchini over the sink by handfuls to wring out excess water. Add to the bowl with the chocolate chips. Stir until the zucchini and chocolate chips are evenly mixed (but try not to over mix or the muffins might be dense instead of light and fluffy).
Portion the batter evenly into the muffin tin, filling the cups about 2/3 full. Depending on the size of the muffin tin, you may need to bake a second batch (the recipe makes between 12-16 muffins).
Bake for 17-19 minutes until the tops spring back lightly to the touch. Let the muffins cool for 2-3 minutes in the pan before removing them to a wire rack to cool completely.

Notes

Flour: if you aren't using a scale to weigh the ingredients (that's ok!), measure the flour by fluffing the flour in the container really well, scooping in the cup and leveling off. Don't pack the flour in the measuring cup or the muffins will be dry.
Cocoa Powder: I've also made these with Dutch-process cocoa. They are darker and slightly richer in chocolate flavor. If doing so, swap the baking soda and baking powder amounts (1/4 teaspoon of baking soda, 1 teaspoon of baking powder).

Nutrition Information

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Serving 1 muffin Calories 218kcal (11%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 4g (20%) Cholesterol 33mg (11%) Sodium 270mg (11%) Fiber 2g (8%) Sugar 22g (44%)