These double chocolate zucchini muffins are THE BEST. So much chocolatey deliciousness in every bite and you’ll never guess there’s zucchini in there.
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Hello my friends!
I have another muffin recipe for you today.
A really delicious one.
Hint: It’s chocolate. Actually it’s double chocolate. Yum.
And it’s a great way to get your green veggies in too because it uses zucchini!
But first, let’s talk zucchini for a minute, shall we?
With zucchini coming out of my garden like crazy, zucchini recipes are being made almost daily around here right now.
This classic zucchini bread (or muffins) has a firm claim on the yearly zucchini crop. Along with the other zucchini muffins that I love. Both are so good for different reasons.
And of course I would be remiss to leave out this chocolate zucchini cake that’s honey-sweetened and woah so good.
Now that you have a general idea of where my zucchini passions lie as far as baked goods go, I need to introduce yet another delicious zucchini recipe to you.
Introducing my love for double chocolate zucchini muffins
These double chocolate zucchini muffins were created from the amazing double chocolate zucchini bread that I posted last year.
I debated on just updating that recipe because of how similar they are, but in the end decided that these double chocolate zucchini muffins deserve a place of their own.
Some of you may be of the opinion that chocolate muffins are more of a dessert than a breakfast. And that’s fine with me. Have them for dessert if you like.
As for me, don’t be surprised if they appear during any hour or meal of the day and/or snacks in between. Especially during zucchini season. But thanks to their great freezing ability, my options open up to pretty much any season I like. Which is all of them, please.
A few recipe tips
There really aren’t many recipe tips to speak of. It’s pretty easy peasy recipe.
But I’ll include a few things just because I’ve always got opinions, don’t I?
First off, I like my zucchini shredded pretty fine for this recipe. I use a food processor with a grater attachment so I can shred a bunch at a time. If the fact that it’s a little mushy has you concerned, don’t worry. It will be fine.
I actually think the finely grated zucchini melds better with the muffins. And makes it more likely that the kids don’t accuse me of hiding zucchini in their double chocolate muffins, if we’re being honest.
You don’t need to worry about draining off any of the liquid or anything. Just dump it in. I really love that there’s no squeezing zucchini in this recipe.
The wet and dry ingredients are mixed separated and then combined together.
Then the muffin batter is scooped into lined muffin tins. I like to use this #20 cookie scoop (aff. link) because it makes scooping quick and easy. These are my favorite muffin liners (aff. link). I actually used a different kind for these pictures and wasn’t as happy with them because the muffins didn’t come out as cleanly. The ones I linked to above work much better.
These Ghiradelli dark chocolate chips (aff. link) are my favorite in this recipe. In addition to the chocolate chips in the batter, I like to sprinkle 3-5 chocolate chips on top of each muffin before baking. I gives them a nice finished look.
A honey-sweetened variation…
I included a honey-sweetened variation in this recipe because we use a lot of honey to sweeten treats.
Just to be clear, I only use raw honey that I buy from a local source so I’m not sure how it will work if you use regular honey from the store. Honey from the store (even if it claims to be raw) is not always raw. It often contains water and even corn syrup without needing to disclose it on the ingredients.
Okay my friends. I’ll just leave you with this half-eaten double chocolate zucchini muffin staring at you for inspiration. Make them. They are amazing.
Double Chocolate Zucchini Muffins {with Honey-Sweetened Variation}
These double chocolate zucchini muffins are THE BEST. So much chocolatey deliciousness in every bite and you'll never guess there's zucchini in there.
Ingredients
- 1 ½ cups (7.5 ounces) all-purpose flour
- ⅓ cup (1.25 ounces) unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup (5 ounces) shredded zucchini
- ⅓ cup canola or avocado oil
- 1 cup (7.5 ounces) light brown sugar see note for honey variation
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup (5.25 ounces) plain Greek yogurt or sour cream
- 1 cup (6 ounces) chocolate chips + more for sprinkling
Instructions
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Preheat the oven to 425 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
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In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
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In a large bowl, whisk together the shredded zucchini, oil, brown sugar, eggs, vanilla and sour cream (or greek yogurt) until well blended.
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Add the dry ingredients and pour the chocolate chips on top of the dry ingredients. Stir just until no dry streaks remain, being careful not to overmix.
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Divide batter evenly between muffin cups (I like to use a #20 cookie scoop). Sprinkle 3-5 chocolate chips on top, if desired.
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Bake at 425 degrees F for 5 minutes. Then lower the oven temperature to 350 degrees F and bake an additional 18-20 minutes or until a skewer inserted into the middle of the muffins comes out clean with moist crumbs but not wet batter.
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Place muffins on cooling rack to cool 5-10 minutes before carefully removing from the muffin tins to cool completely (about an hour). Store covered well for about three days or muffins can be frozen (see note).
Recipe Notes
1. For a honey-sweetened variation, you can substitute 8-ounces or ⅔ cup of raw honey for the light brown sugar in this recipe. Baking temperature and time is about the same.
2. To freeze muffins, cool completely and then pack into gallon freezer bags and seal. For best results, freeze the same day as baked.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
