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Ultimate Moist Double Chocolate Zucchini Muffins

chocolate zucchini muffins - Tasty
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Make bakery-style chocolate zucchini muffins that are incredibly moist and packed with rich chocolate flavor. This recipe uses shredded zucchini to keep them soft without tasting like vegetables.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant espresso powder (optional)
  • 1 1/2 cups finely grated zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips, plus 1/2 cup for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  3. In a separate medium bowl, whisk the granulated sugar, brown sugar, eggs, oil, and Greek yogurt until combined. Stir in the vanilla extract and espresso powder, if using.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Fold in the squeezed, grated zucchini and the 1 cup of chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the remaining 1/2 cup of chocolate chips over the tops.
  7. Bake for 5 minutes at 400 degrees Fahrenheit, then reduce the oven temperature to 375 degrees Fahrenheit without opening the door. Continue baking for 15 to 18 minutes more, or until a toothpick inserted into the center comes out with moist crumbs attached.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze the excess water from the grated zucchini using a clean kitchen towel or paper towels. This step is key for moist, not soggy, muffins.
  • For an extra rich chocolate flavor, use dark cocoa powder.
  • These muffins freeze well for up to three months. Wrap cooled muffins individually in plastic wrap before placing them in a freezer bag.

Nutrition

Find it online: https://delishdreams.com/chocolate-zucchini-muffins-ultimate-moist-recipe/