Moist Double Chocolate Zucchini Muffins
These Moist Double Chocolate Zucchini Muffins are rich, tender, and packed with chocolate flavor while sneaking in zucchini for moisture and subtle sweetness. Perfect for a quick, comforting treat that’s both indulgent and a little wholesome.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups (150g) grated zucchini, squeezed dry
- 1 cup (175g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- Grate the zucchini using the fine side of a box grater or a food processor attachment. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
- In a separate bowl, beat the wet ingredients: eggs, vegetable oil, sour cream, and vanilla extract until smooth and glossy.
- Pour the wet mixture into the dry ingredients and gently fold together using a rubber spatula until just combined; do not overmix.
- Fold in the grated zucchini and 1 cup of chocolate chips, reserving a few chips for topping.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle the reserved chocolate chips on top.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Squeeze zucchini dry to avoid soggy muffins. Do not overmix batter to keep muffins tender. Tent with foil if muffins brown too quickly. Use fresh baking powder and baking soda for best rise. Can substitute sour cream with Greek yogurt or coconut yogurt for vegan option. Frozen zucchini can be used if thawed and drained.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15
- Fat: 12
- Carbohydrates: 26
- Fiber: 3
- Protein: 3
Keywords: double chocolate, zucchini muffins, chocolate chip muffins, moist muffins, easy baking, quick dessert, chocolate zucchini, homemade treats