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Best Double Chocolate Zucchini Muffins – Easy Fudgy Recipe

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These double chocolate zucchini muffins are incredibly fudgy, moist, and packed with rich chocolate flavor. The zucchini disappears completely, making them a perfect hidden-veggie treat that even picky eaters will love.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) buttermilk
  • 1 ½ cups (about 1 medium zucchini) shredded zucchini, gently packed
  • 1 cup (175g) chocolate chips (semi-sweet or dark), divided

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease the cups well.
  2. Grate the zucchini using the medium holes of a box grater. Do not peel. Gently squeeze out some excess moisture using a clean kitchen towel or paper towels. Set aside.
  3. In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until evenly combined.
  4. In a separate medium bowl, whisk together eggs, vegetable oil, vanilla extract, and buttermilk until smooth and slightly frothy.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. A few lumps are fine.
  6. Add the shredded zucchini and ¾ cup of the chocolate chips. Fold gently until evenly distributed. The batter will be thick and slightly shiny.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the remaining ¼ cup of chocolate chips on top, pressing them in gently.
  8. Bake on the center rack for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack. Cool completely before serving.

Notes

Do not over-squeeze the zucchini; it should still feel damp. Grate the zucchini finely for best results. Let the batter rest for 5 minutes before scooping for taller muffins. Use room temperature ingredients for even mixing. Rotate the pan halfway through baking for even results. These muffins taste even better the next day.

Nutrition

Keywords: double chocolate zucchini muffins, chocolate zucchini muffins, fudgy zucchini muffins, easy zucchini muffins, healthy chocolate muffins

Find it online: https://tessierecipes.com/best-double-chocolate-zucchini-muffins-easy-fudgy-recipe/