Print

Tender Double Chocolate Zucchini Muffins

double chocolate zucchini muffins - featured image
Print Recipe

These tender double chocolate zucchini muffins offer a bakery-style crumb with rich chocolate flavor and subtle veggie moisture, perfect for breakfast or snacks.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) buttermilk (or milk + 1 teaspoon lemon juice)
  • 1 ½ cups (about 200g) zucchini, finely shredded and drained well
  • 1 cup (175g) semi-sweet chocolate chips
  • Optional: ½ cup chopped walnuts or pecans
  • Optional: 1 teaspoon espresso powder

Instructions

  1. Finely shred 1 ½ cups of zucchini (about 1 medium zucchini). Place in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  4. In a separate bowl, whisk melted butter with sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  5. Pour in buttermilk and mix until just combined.
  6. Gently fold shredded zucchini and chocolate chips into the wet mixture without overmixing.
  7. Add dry ingredients to wet in two additions, folding gently after each until no streaks of flour remain.
  8. Spoon batter evenly into muffin cups, filling about ¾ full. Sprinkle nuts on top if using.
  9. Bake for 20-25 minutes. Check at 20 minutes with a toothpick; it should come out with moist crumbs.
  10. Cool muffins in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Avoid overmixing batter to keep muffins tender. Use room temperature eggs for better mixing. Optional espresso powder enhances chocolate flavor. If batter is too thick, add a splash more buttermilk.

Nutrition

Keywords: chocolate zucchini muffins, double chocolate muffins, zucchini baking, easy muffins, bakery style muffins, healthy chocolate muffins

Find it online: https://vexifood.com/tender-double-chocolate-zucchini-muffins-easy-homemade-bakery-style-recipe/