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Double Chocolate Zucchini Muffins

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.

Course Breakfast, Muffins
Cuisine Muffins
Keyword Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Muffins
Author Heather @ thecookstreat.com

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

  1. Preheat the oven to 425 degrees F.  Line a 12-cup muffin tin with paper liners and set aside.

  2. In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
  3. In a large bowl, whisk together the shredded zucchini, oil, brown sugar, eggs, vanilla and sour cream (or greek yogurt) until well blended.

  4. 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.

  5. Divide batter evenly between muffin cups (I like to use a #20 cookie scoop). Sprinkle 3-5 chocolate chips on top, if desired.

  6. 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.

  7. 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.