Print

Easy Fudgy Chocolate Zucchini Muffins (Freezer-Friendly)

fudgy chocolate zucchini muffins - featured image
Print Recipe

Rich, fudgy chocolate muffins made with grated zucchini for incredible moisture. Perfect for meal prep, freezer-friendly, and secretly packed with veggies.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (or canola/melted coconut oil)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (dairy, almond, or oat)
  • 1 ½ cups (about 200g) grated zucchini (from 1 medium zucchini, unpeeled)
  • 1 cup (175g) semi-sweet chocolate chips (reserve 2 tablespoons for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. Grate zucchini and set aside.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  3. In a separate medium bowl, whisk together granulated sugar, brown sugar, eggs, oil, vanilla extract, and milk until smooth and slightly thickened, about 30 seconds.
  4. Stir the grated zucchini into the wet ingredients.
  5. Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. Batter will be thick and fudgy.
  6. Fold in 1 cup chocolate chips (reserving 2 tablespoons for tops) with a few strokes.
  7. Divide batter evenly among 12 muffin cups, filling each about three-quarters full. Sprinkle reserved chocolate chips on top.
  8. Bake for 18–22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra-fudgy muffins, underbake by 1-2 minutes. Do not overmix the batter. Grate zucchini finely using small holes of a box grater. If zucchini is very watery, gently squeeze out excess moisture but do not wring dry. Use room temperature eggs. Let muffins cool completely before freezing.

Nutrition

Keywords: chocolate zucchini muffins, fudgy muffins, freezer-friendly muffins, healthy chocolate muffins, vegetable muffins

Find it online: https://vexifood.com/easy-fudgy-chocolate-zucchini-muffins-freezer-friendly/