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Moist Double Chocolate Zucchini Muffins

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These Moist Double Chocolate Zucchini Muffins are rich, tender, and deeply chocolatey, with a texture that stays soft for days. The zucchini disappears completely, leaving behind only moisture and a clean conscience.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed or natural)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado oil work)
  • ½ cup (120ml) buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (about 1 medium zucchini) shredded zucchini, loosely packed (do not squeeze)
  • 1 cup (175g) semi-sweet chocolate chips (reserve ¼ cup for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it well.
  2. Shred the zucchini: Wash the zucchini and trim off the ends. Grate it on the large holes of a box grater until you have about 1 ½ cups loosely packed. Do NOT squeeze out the moisture. Set aside.
  3. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  4. Combine the wet ingredients: In a large bowl, whisk together the granulated sugar, light brown sugar, and eggs until smooth and slightly thickened, about 1 minute. Add the vegetable oil, buttermilk, and vanilla extract. Whisk until fully combined and emulsified.
  5. Add the zucchini: Fold the shredded zucchini (with all its liquid) into the wet ingredients using a rubber spatula.
  6. Combine wet and dry: Pour the dry ingredients into the wet mixture. Fold gently with the spatula until just combined. A few streaks of flour are okay—do not overmix.
  7. Add the chocolate chips: Gently fold in ¾ cup of the semi-sweet chocolate chips. Reserve the remaining ¼ cup for topping.
  8. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top of each muffin, pressing them in slightly.
  9. Bake: Place the pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).
  10. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Do NOT squeeze the moisture out of the zucchini—it’s key to the moist texture. For extra domed tops, let the batter rest in the muffin pan for 10 minutes before baking. Muffins stay soft for up to 3 days in an airtight container at room temperature and freeze well for up to 3 months.

Nutrition

Keywords: double chocolate zucchini muffins, moist chocolate muffins, zucchini muffins, easy muffin recipe, chocolate zucchini bread

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