Chocolate Zucchini Muffins Recipe

Close-up of chocolate chunk zucchini muffin on a wooden surface.

5 from 1 vote

Chocolate Zucchini Muffins Recipe

Slightly crisp tops, melty chocolate throughout, and a rich cocoa base make Chocolate Zucchini Muffins a great choice when you want something soft, chocolatey, and not overly sweet.

Prep Time10

Cook Time16

Total Time26

Course: Breads & Muffins, Breakfast

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 234kcal

Author: Andrea

Ingredients

1 3/4 cups all-purpose flour
1/2 cup sugar
1/4 cup brown sugar
1/4 cup oil
1/2 cup sour cream
1/2 cup milk
1 large egg
2 tsp baking powder
1/2 tsp baking soda
3 Tbsp unsweetened cocoa powder
1/4 tsp salt
1 teaspoon vanilla extract
1/2 cup zucchini grated and pressed to remove moisture
1/2 cup chocolate chunks + 1/4 cup for on top (one 4 oz Ghirardelli semi-sweet chocolate bar, chopped)

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one standard-size muffin tin with muffin liners or lightly spray with nonstick spray. Set aside.
In the bowl of a stand mixer, beat together the sugars and oil for 30 seconds. Add the sour cream, milk, vanilla, and egg, then mix until just combined.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt. With the mixing speed on low, gradually add the dry ingredients until the mixture becomes smooth and no flour pockets remain.
Remove the bowl from the stand and fold in the zucchini (grated using the smaller “cheese” holes on a box grater) and chocolate chunks. Scoop the batter into the prepared muffin tin, filling each ¾ of the way full. Top with additional chocolate chunks.
Place in the oven and bake for 16–18 minutes, or until the tops spring back. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

STORE leftover Double Chocolate Zucchini Muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to 1 week, although they’re best enjoyed at room temperature.

To FREEZE, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container—they’ll keep well for up to 2 months. To REHEAT, warm in the microwave for 15–20 seconds or let them thaw at room temperature for a couple of hours.

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