Double Chocolate Zucchini Muffins
User Reviews
4.9
Double Chocolate Zucchini Muffins
Description
This recipe mixes the classic chocolate muffin ingredients including sugar, buttermilk, and oil with cocoa powder and baking leavening agents to achieve a tender texture. Shredded zucchini is gently squeezed to remove excess moisture before incorporation, adding moisture and subtle vegetable flavor without overpowering the chocolate taste. Chocolate chips enhance richness and pleasant melty bites.
The batter is portioned into muffin tins and baked until the tops spring back lightly, indicating doneness. The muffins have a moist, soft interior with a slightly dense texture characteristic of zucchini baked goods.
Measuring flour properly prevents dryness, and using Dutch-process cocoa powder alters the chocolate flavor and requires adjusting baking soda and powder amounts. These muffins are suitable for breakfast, snack, or dessert.
Ingredients
- ¾ cup granulated sugar
- ½ cup buttermilk or half milk/half sour cream
- ¼ cup canola oil or melted butter
- 2 egg large
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour or whole wheat flour
- ½ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ cups zucchini shredded
- 1 ½ cups chocolate chips
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
- Measure flour by fluffing, scooping, and leveling to avoid dry muffins.
- Dutch-process cocoa powder can be used for a darker and richer flavor, but adjust baking soda and baking powder accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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