Double Chocolate Zucchini Muffin Recipe
Ingredients
- 2 1/4 cups all-purpose flour (soft white wheat works well)
- 3/4 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 eggs
- 1 cup melted coconut oil or butter
- 1/4 cup brewed coffee
- 1 cup sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and grease muffin tins or bread pans.
- Beat eggs with a fork or stand mixer til foamy. Add oil, coffee, sugar, and vanilla, combine. Mix dry ingredients in a separate bowl then add to liquids, mix until just incorporated. Stir in zucchini and chocolate chips.
- Bake in prepared tins for 18 to 22 minutes (check at 18 minutes in the center with a toothpick, if it comes out clean, remove from oven, if batter sticks to it, cook for 2 minutes)
- When done, remove from oven and allow to cool in pan for 5 minutes. Remove from pan and allow to finish cooling on a baking wrack to avoid muffins getting soggy. For breadGrease 2 large bread pans. Pour batter in prepared pans and bake in preheated 350°F oven for approximately 40 minutes. Test center with toothpick until it comes out clean. Cool in pan for about 20 minutes before removing.
Notes
Tips for the Best Double Chocolate Zucchini Muffins
| Detail | Tip |
| Prepare Your Zucchini | Follow the preparation method above 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 over-develop 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 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. |
| 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
Calories: 246kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 49mgSodium: 279mgPotassium: 191mgFiber: 3gSugar: 14gVitamin A: 371IUVitamin C: 4mgCalcium: 34mgIron: 2mg
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