Easy Moist Chocolate Zucchini Muffins Recipe

Introduction

These easy moist chocolate zucchini muffins are a perfect way to enjoy a sweet treat with a healthy twist. Combining rich cocoa flavor with tender shredded zucchini, they’re wonderfully soft and chocolatey. Great for breakfast, snacks, or dessert, these muffins are sure to please everyone.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 ½ cups finely shredded zucchini (about 1 medium zucchini)
• ½ cup mini chocolate chips (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups for easy removal.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt to combine evenly.
3. Step 3: In a large bowl, beat the eggs, granulated sugar, and brown sugar together until well combined. Add vegetable oil and vanilla extract, mixing until smooth.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Fold in the shredded zucchini and mini chocolate chips if using, mixing evenly into the batter.
6. Step 6: Divide the batter evenly into the prepared muffin cups, filling each about ¾ full to allow space for rising.
7. Step 7: Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations

• For extra moisture, use freshly grated zucchini and squeeze out excess water before adding it to the batter.
• Swap vegetable oil for melted coconut oil for a subtle flavor twist.
• Try adding chopped nuts like walnuts or pecans for added texture.
• If you prefer less sweetness, reduce the sugar by ¼ cup.
• Use dark chocolate chips for a richer chocolate taste.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm muffins in the microwave for 15-20 seconds or let them thaw overnight if frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour instead of all-purpose flour?

Yes, you can substitute a gluten-free all-purpose flour blend in equal amounts. Be sure to choose one that includes xanthan gum for best texture.

Do I need to peel the zucchini before shredding?

Peeling is not necessary as the skin adds nutrients and color. Just be sure to wash the zucchini well before shredding.

Easy Moist Chocolate Zucchini Muffins Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

This Easy Moist Chocolate Zucchini Muffins recipe offers a delightful way to enjoy chocolatey goodness with a healthy twist. These muffins are moist and flavorful, combining the richness of cocoa with the subtle moisture from shredded zucchini. Perfect for breakfast, snacks, or dessert, they’re simple to prepare and feature optional mini chocolate chips for an extra indulgent touch.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 2 large eggs
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Add-ins

• 1 ½ cups finely shredded zucchini (about 1 medium zucchini)
• ½ cup mini chocolate chips (optional)

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing the cups to ensure easy removal later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This ensures even distribution of leavening agents throughout the flour.
3. Mix the Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar together until well combined. Add the vegetable oil and vanilla extract, mixing until smooth.
4. Incorporate the Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined, being careful not to overmix to keep the muffins tender.
5. Add the Zucchini and Chocolate Chips: Gently fold in the finely shredded zucchini and mini chocolate chips if using, to add moisture and bursts of chocolatey flavor.
6. Fill the Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about ¾ full to allow space for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin— it should come out clean.
8. Cool and Enjoy: Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy your moist, chocolatey zucchini muffins!

Notes

• Make sure to finely shred the zucchini so it blends well without making the batter too wet.
• Do not overmix the batter to prevent tough muffins.
• Adding chocolate chips is optional but enhances the chocolate flavor.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a healthier twist, you can substitute half the all-purpose flour with whole wheat flour or use coconut sugar instead of brown sugar.

Keywords: chocolate zucchini muffins, moist chocolate muffins, zucchini bake, easy muffin recipe, healthy chocolate muffins