Double Chocolate Zucchini Muffin Recipe

Baked double chocolate zucchini muffins on a serving tray.

4 from 4 votes

Double Chocolate Zucchini Muffin Recipe

Love the rich, decadent taste of bakery muffins but not the hefty price tag? These healthy double chocolate zucchini muffins deliver all the flavor of a bakery treat right in your own kitchen—and at a fraction of the cost!

Prep Time15

Cook Time18

Total Time33

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: chocolate zucchini bread, chocolate zucchini muffins, double chocolate zucchini muffins

Servings:

Calories: 237kcal

Author: Melissa Norris

Cost: Varies

Equipment

box grater or a food processor
measureing utensils
Mixing Bowls or whisk
Electric Mixer
Mixing Spoon
Muffin Tin

Ingredients

2 cups grated zucchini
3 whole eggs Learn how to store and preserve farm-fresh eggs here.
1 cup butter melted
1/4 cup brewed coffee
3 teaspoons vanilla extract Learn how to make vanilla extract here.
1 cup sugar
2 1/4 cups all purpose flour
3/4 cup cocoa powder
1 teaspoon salt I love Redmond Real Salt. Use code “Pioneering” for 15% off
1 teaspoon baking soda
1 teaspoon baking powder
1 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C). If you are not using muffin liners, grease muffin tins or loaf pans. Mix together flour, baking powder, baking soda, salt, and cocoa powder in a bowl and set aside.
Grate your zucchinis with a box grater or food processor to release excess moisture.
Using your hands, squeeze out your zucchini. Then, use a paper towel to squeeze the shredded zucchini of remaining water. This is important, so don’t forget! Pro-Tip: A large zucchini will provide about 6 cups grated. I grate all my zucchini at once and store it in two-cup portions in the freezer.
In a large bowl, beat the eggs with a fork or stand mixer until foamy. Add melted coconut oil (or butter), brewed coffee, sugar, and vanilla extract. Stir until smooth.
Slowly incorporate the dry ingredients into the wet mixture, folding gently.
Fold in the grated zucchini and chocolate chips for that extra bakery-style richness.
Divide the batter into muffin tins and bake for 18–22 minutes. Check for doneness at 18 minutes. You can alternately pour the batter into prepared bread pans and bake for about 40 minutes to make a loaf of chocolate zucchini bread. Test with a toothpick—it should come out clean.
Allow the muffins to cool for 5 minutes in the pan, then remove to a cooling rack. Allow to cool and then take a bite of chocolatey, bakery-style goodness!

Notes

Double Chocolate Zucchini Muffin Tips:

Detail	Tip
Prepare Your Zucchini	One common mistake people make when baking with zucchini is failing to prepare your zucchini properly. Follow the preparation method in the recipe instructions to properly prepare your zucchini. This step is crucial to avoid soggy muffins.
Measuring	Use proper measuring utensils to accurately measure your ingredients, and spoon and level your flour instead of scooping it from the container. Using too much flour is the top reason muffins come out dense.
Bloom the Cocoa Powder	This requires an extra step but really enhances the chocolate flavor. In a separate bowl, mix the cocoa powder with the melted butter and hot coffee. Blend to release the oils in the cocoa powder, and add this mixture to the remaining wet ingredients.
Mixing	Bring your wet ingredients to room temperature and mix your wet and dry ingredients separately before mixing them together. Don’t use an electric mixer when combining wet and dry ingredients. You could overdevelop the gluten, resulting in dense muffins or large holes in the crumb.
Filling	Do not overfill your muffin tins. For mini muffins, fill 1 Tbs of batter per cup; standard muffins are about ¼ cup, and jumbo muffins are about ½ cup of batter per cup. Pro-Tip: Use a cookie scoop for ease of filling.
Baking	Don’t open the oven door, or the muffins may deflate. To check if they are ready, insert a toothpick into the center of one muffin. If it comes out clean with no wet batter, they have finished baking.
Storage	Before storing your chocolate zucchini muffins, make sure to cool completely. Then, store them at room temperature in airtight containers for up to a week.
Freezing	To freeze, place cooled muffins in a single layer in a freezer-safe bag or container. When you’re ready to thaw, simply remove the desired number of muffins from the freezer and let them thaw at room temperature.
Extras	Press a few extra chocolate chips on top of the muffins for a prettier presentation. Sprinkle the top with sparkling sugar for an added touch.
Time Saver	This recipe works with my homemade muffin mix. Just use 2 1/4 cups muffin mix in place of the flour, baking powder, baking soda, and salt and reduce the sugar in this recipe to ½ cup.

Nutrition