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Moist Double Chocolate Chip Zucchini Bread Muffins

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These moist double chocolate chip zucchini bread muffins combine the rich flavor of chocolate with the subtle sweetness and moisture of zucchini, creating a tender, indulgent treat perfect for breakfast or snacking.

Ingredients

Scale
  • 1 1/2 cups grated zucchini (about 2 medium zucchinis), excess moisture squeezed out
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1/3 cup (35 grams) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (150 grams) granulated sugar
  • 1/3 cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (170 grams) semisweet or bittersweet chocolate chips
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with oil.
  2. Grate about 1 1/2 cups of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze gently to remove excess water.
  3. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  4. In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and lightly combined.
  5. Add the grated zucchini to the wet ingredients and stir gently to combine.
  6. Pour the wet zucchini mixture into the dry ingredients. Stir gently just until combined; the batter will be thick and a bit lumpy. Avoid overmixing.
  7. Fold in the chocolate chips, reserving a few to sprinkle on top if desired.
  8. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full. Sprinkle remaining chocolate chips on top.
  9. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from zucchini to avoid soggy muffins. Use Dutch-processed cocoa for smoother chocolate flavor. Avoid overmixing batter to keep muffins tender. If batter is too thick, add 1-2 tablespoons of milk. Tent muffins with foil if browning too fast. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini bread, chocolate chip muffins, double chocolate, moist muffins, easy baking, healthy treats, zucchini recipes

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