Can I Taste the Zucchini in Double Chocolate Zucchini Muffins?

Not really. Zucchini has a naturally mild flavor, and the combination of unsweetened cocoa powder, vanilla, sugar, and chocolate chips easily takes center stage. The zucchini primarily contributes moisture and texture. Grating it finely also helps the pieces soften and blend into the chocolate batter while baking.

Should I Squeeze the Zucchini Before Adding It?

Yes. Squeezing grated zucchini is one of the most important steps when making Double Chocolate Zucchini Muffins . Zucchini contains a lot of water, and leaving too much of that liquid in the batter can produce muffins that are wet, heavy, or soggy. Place the grated zucchini in a clean tea towel and squeeze firmly before mixing it with the other wet ingredients.

Can I Freeze Double Chocolate Zucchini Muffins?

Yes. Allow the Double Chocolate Zucchini Muffins to cool completely before placing them in a freezer-safe airtight container or bag. They can be frozen for up to three months. When you're ready to eat one, thaw it on the counter or overnight in the refrigerator. You can then warm it briefly in the microwave or toaster oven for softer chocolate chips and a fresh-from-the-oven texture.

Easy Double Chocolate Zucchini Muffins

Name: Double Chocolate Zucchini Muffins
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Cuisine: American
Ingredients: 1 large zucchini or 2 small zucchini, about 2 cups grated and thoroughly squeezed; 1 large egg; 3/4 cup granulated sugar; 1/2 cup neutral vegetable oil; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup semi-sweet chocolate chips, plus more for topping

Description

Rich, moist Double Chocolate Zucchini Muffins made with fresh grated zucchini, unsweetened cocoa powder, and semi-sweet chocolate chips. These easy chocolate muffins are tender, fudgy, and perfect for breakfast, snacks, meal prep, or dessert.

Ingredients

Scale

1 large zucchini or 2 small zucchini, about 2 cups grated and thoroughly squeezed
1 large egg
3/4 cup granulated sugar
1/2 cup neutral vegetable oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips, plus more for topping

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Instructions

Preheat the oven to 350°F and line 10 cups of a standard muffin pan with muffin liners.
Grate the zucchini using a cheese grater. Place the grated zucchini in a clean tea towel and squeeze firmly to remove as much excess moisture as possible.
Add the squeezed zucchini to a large mixing bowl with the egg, granulated sugar, vegetable oil, and vanilla extract. Whisk until evenly combined.
In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until just combined. The batter will be thicker than standard muffin batter.
Fold in the semi-sweet chocolate chips without overmixing.
Divide approximately 1/4 cup of batter among each of the 10 prepared muffin cups. Sprinkle additional chocolate chips over the tops.
Bake at 350°F for 22 to 24 minutes, or until a toothpick inserted into the center comes out dry or with a few moist crumbs.
Allow the muffins to cool before transferring them to a wire rack. Serve at room temperature or slightly warm.

Notes

Squeeze the grated zucchini thoroughly to prevent the muffins from becoming soggy or overly dense.
There is no need to peel the zucchini because the tender skin softens during baking.
Use room-temperature zucchini and egg when possible for more even mixing and baking.
Avoid overmixing the batter after adding the flour to keep the muffins soft and tender.
For gluten-free muffins, substitute the all-purpose flour with a 1:1 gluten-free all-purpose baking flour.
For dairy-free muffins, use dairy-free or vegan chocolate chips.
Dark chocolate, milk chocolate, white chocolate, or chopped chocolate can be used instead of semi-sweet chocolate chips.
Chopped walnuts or pecans can replace some or all of the chocolate chips for added crunch.
Store cooled muffins in an airtight container in the refrigerator.
Freeze cooled muffins in a freezer-safe container for up to 3 months. Thaw in the refrigerator or at room temperature before reheating.

Prep Time: 10 minutes
Cook Time: 24 minutes
Category: Muffins
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 265 kcal
Sugar: 21 g
Sodium: 235 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0.1 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 16 mg