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Moist Triple Chocolate Chip Zucchini Muffins

triple chocolate chip zucchini muffins - featured image
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These moist and soft zucchini muffins are packed with triple chocolate chips, combining cocoa powder, semi-sweet, dark, and white chocolate for a rich yet balanced treat. Perfect for breakfast, snacks, or dessert, they sneak in veggies without compromising flavor.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 180g) finely shredded zucchini, squeezed to remove excess moisture
  • ½ cup (90g) semi-sweet chocolate chips
  • ½ cup (90g) mini dark chocolate chips
  • ¼ cup (45g) white chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease well.
  2. Finely shred about 1 ½ cups (180g) of zucchini. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  3. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  4. In a separate bowl, whisk melted butter with granulated sugar until smooth. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
  5. Fold the shredded zucchini into the wet ingredients. Add half of each type of chocolate chip into the mixture, reserving the rest for topping.
  6. Gently fold the dry ingredients into the wet mixture until just combined. If batter is too thick, add up to 2 tablespoons of milk to loosen slightly.
  7. Divide the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the reserved chocolate chips on top.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Rotate pan halfway through baking if needed.
  9. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Use room temperature eggs and butter for better mixing and lighter crumb. Avoid overmixing to keep muffins tender. Rotate pan halfway through baking for even browning. Test doneness with a toothpick. Muffins are best cooled completely before serving. Variations include gluten-free flour, vegan substitutions, and adding cinnamon, espresso powder, or nuts.

Nutrition

Keywords: zucchini muffins, triple chocolate, chocolate chip muffins, moist muffins, healthy muffins, easy muffins, breakfast muffins, snack muffins

Find it online: https://pokirecipes.com/moist-triple-chocolate-chip-zucchini-muffins-easy-homemade-recipe-for-perfectly-soft-muffins/