Double Chocolate Zucchini Muffins Recipe
If you have some extra zucchinis from your garden because zucchinis are in season right now or you just want to pick up a few extras at the store next time you go, you definitely want to make these double chocolate zucchini muffins!
Zucchini muffins and breads are my favorite things to make when zucchinis are in season, so this recipe (with all the chocolate) is perfect timing.
Although the chocolate may look like the star of this recipe, it’s actually the zucchini that gives them so much delicious flavor, texture and moisture.
What’s in Zucchini Chocolate Chocolate Chip Muffins?
These zucchini chocolate chip muffins are so simple to make! Here’s everything that’s used in this recipe:
- Grated zucchini
- Granulated sugar
- Brown sugar
- Cocoa powder
- Baking soda
- Baking Powder
- Chocolate chips
- Vanilla extract
- Sour Cream
How to Make Double Chocolate Zucchini Muffins
My favorite part about this recipe is that you don’t need a mixer. All you need is a bowl and a whisk and spatula! Here are the basic steps to making zucchini chocolate chocolate chip muffins:
- Start by whisking all of the wet ingredients together, then add the dry ingredients.
- Fold in the chocolate chunks or chocolate chips.
- Fill the muffin tins all the way full to the top. You might feel like they’re going to overflow but they will rise really high!
- Bake and then open the oven doors and turn off the oven at the end to allow them to settle before moving thus avoiding the dreading falling of the domed tops.
How to Prep Zucchini for Zucchini Muffins
Shred the zucchini: Start by finely grading the zucchini with a cheese grater. Use a smaller side if you have a few options of shredding size. This recipe calls for 1 3/4 cup of shredded zucchini, which ends up being about two small to medium zucchini.
NEVER Dry the zucchini: Once it’s shredded, add that baby right into the wet ingredients and stir to combine (don’t use a whisk for this part as the strings will get caught in the whisk!)
Do I Have to Peel the Zucchini?
No, you don’t want to peel the zucchini for these chocolate chip zucchini muffins. Though it might seem like you need to, it actually gets absorbed into the batter because it’s not a super thick skin. Don’t worry about peeling!
Can I Shred the Zucchini in Advance?
If you want to save some time later on, you can shred your zucchini in advance. Grate the zucchini and place in a ziploc then into the freezer. Defrost until just barely soft again so it wont gather too many extra juices and proceed as normal.
Tips for Making Chocolate Zucchini Muffins
Add some extra chocolate chips or chocolate chunks to the top of the batter before you put pop the muffins in the oven for some extra appetite appeal!
Fold, fold, fold! Muffins are finicky and do not want to be messed with so instead of stirring (never use a mixer) switch to a rubber spatula and fold!
Let them rest. Muffins love to have a second to let the leavening agents activate, so pour the batter into tins and then pre heat the oven so the batter can rest for 15-30 minutes.
Let them cool for a bit and serve them warm! Or cold is good too. You can keep them in an air tight container for up to 1 week.
More Easy Muffin Recipes:
- Blueberry Muffins
- Chocolate Chip Pumpkin Muffins
- Mom’s BEST Zucchini Muffins
- Nutella-Stuffed Double Chocolate Banana Muffins
- Double Chocolate Banana Muffins
- Nutella-Swirled Banana Muffins
- Carrot Cake Muffins with Streusel Topping
- Whole Wheat Blueberry Muffins
- Banana Bread Muffins
- Glazed Apple Muffins with Streusel Topping
- Pumpkin Crumb Muffins
- ALL OF OUR SWEET BREAKFAST RECIPES!
Double Chocolate Zucchini Muffins
- 1 1/2 cups Flour, plus 1 tablespoon
- 1/2 cup Dutch Process Cocoa Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Vegetable Oil
- 1/4 cup Sour Cream, see note
- 2 large Eggs
- 1 cup Sugar, see note
- 1 Teaspoon Vanilla Extract
- 2 cups Zucchini, very finely grated, (about 2 zucchini)
- 1 cup Mini Semi Sweet Chocolate Chips, divided
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a medium bowl, whisk together the oil, sour cream, eggs, vanilla, and white sugar.
- Stir the zucchini in and then pour the wet ingredients into the dry ingredients along with 3/4 cup of mini chocolate chips (Reserve a few of the chocolate chips to sprinkle on top of the muffins) and using a rubber spatula, fold until just combined.
- Divide batter evenly into muffin tins, filling all the way full. Place a few reserved chocolate chips on top of each muffin.
- Preheat oven to 350° F. Line every other hole in 2 12 cup muffin tins with cupcake liners. See note. Set the batter filled cups aside to rest while the oven heats. See post under "tips"
- Bake for 15 minutes at 350° . Touch the tops and if they don't sink in they are done (or until toothpick comes out clean or with just a few moist crumbs attached). Turn off the oven and open the door, gently sliding the rack out a little. Let them sit for a good 2-3 minutes then remove to cool on the counter on a wire rack.
- You do not have to do every other hole but it helps the air to circulate and give a taller dome to the muffins.
- Keep in an airtight container at room temperature for 3 days or in the freezer for up to 1 month.
- You can use 1/4 cup brown sugar and 3/4 cup white sugar if you're looking for a little more chew to the muffin tops