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Triple Chocolate Zucchini Muffins

These muffins are incredibly chocolatey without being too sweet. They're studded with mini chocolate chips and packed with grated zucchini. Warning: these are addicting! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 13 muffins
Calories: 248 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • 1 cup finely grated zucchini measured loosely laid and not packed in the cup (from about 1 medium zucchini)
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt or to taste
  • 1 large egg
  • ½ cup Silk Dark Chocolate + Walnut Nutchello Silk Soy, Almond, or Coconutmilk, or chocolate milk, may be substituted
  • 2 teaspoons white vinegar
  • ¼ cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup boiling water
  • ½ cup semi-sweet mini chocolate chips
  • about 12 teaspoons semi-sweet mini chocolate chips divided

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line a 12-Cup Regular Muffin Pan with liners; set aside.*
  2. Grate the zucchini on the fine blade of a box grater; set aside.
  3. To a large bowl, add the flour, sugar, cocoa powder, baking soda, salt, and whisk to combine; set aside.
  4. To a medium bowl, add the egg, Nutchello, vinegar, oil, vanilla, and whisk to combine.
  5. Pour the wet ingredients over the dry and stir to combine; don’t overmix but take care to make sure all dry bits are incorporated at the bottom of the bowl.
  6. Add the zucchini and stir to combine.
  7. Add the boiling water and stir to combine. Batter will be thin.
  8. Add 1/2 cup mini chocolate chips and stir to combine.
  9. Fill each muffin liner 3/4 full. Some of mine were a bit fuller than 3/4 because the batter is thin and was ‘pouring fast’ but it’s okay because the muffins don’t rise a ridiculous amount.
  10. Evenly top each muffin with a generous pinch of mini chocolate chips, about 1 teaspoon per muffin.
  11. Bake for about 20 minutes or until tops are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool muffins in pan on a wire rack for about 10 to 15 minutes or until you can remove them. Muffins will keep airtight at room temp for 5 days or in the freezer for up to 4 months.

Notes

  • *Note: I had enough batter for about 13 to 14 muffins, but opted to make a mini loaf that I baked alongside the 12-count muffin pan because my oven is too small for two large pans at once. Do what’s most convenient or discard excess batter.

Nutrition Information

Serving 1 Calories 248kcal (12%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Cholesterol 17mg (6%) Sodium 159mg (7%) Fiber 2g (8%) Sugar 23g (46%)

Nutrition Facts

Serving: 13muffins

Amount Per Serving

Calories 248

% Daily Value*

Serving 1
Calories 248kcal 12%
Carbohydrates 34g 11%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 6g 35%
Cholesterol 17mg 6%
Sodium 159mg 7%
Fiber 2g 8%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.