Double chocolate zucchini muffins are a great way to use those zucchinis from your garden! This healthier recipe is the perfect light and moist muffin recipe. And your kids won’t even know they’re eating a vegetable!
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!
Zucchinis muffins and breads are my favorite things to make when zucchinis are in season so this recipe (with all the chocolate) is perfect timing.
When are zucchinis in season?
Zucchinis are in season from June through late-August. Sometimes you can get them a little earlier or later, but the best time for fresh zucchini from the grocery store is in the summer months.
You can also check out local farmers markets or grow them yourself for extra fresh zucchinis!
Zucchini to Make Baked Goods Moist
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.
Do you have to peel zucchini for chocolate zucchini muffins?
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!
How to prep the zucchini:
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 one cup of shredded zucchini which ends up being about one small to medium zucchini.
Dry the zucchini: once it’s shredded, lay it on a paper towel and dab it dry with another one on top. Allow to dry for 5-10 minutes to get rid of some of the moisture.
Can you shred zucchini ahead of time?
If you want to save some time you can shred your zucchini in advance. Grate the zucchini and dry it on the counter then place it in an air tight container for up to 5 days before you’re ready to bake.
How to make double chocolate zucchini muffins:
Now that you have it prepped you’re ready to make them! My favorite part about this recipe is that you don’t need a mixer. All you need is a bowl and a whisk!
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!
Add some extra chocolate chips or chocolate chunks to the top of the batter before you put them in the oven for some extra appetite appeal!
How to Get Tall Bakery Style Muffins
The baking method for these is a little different than your typical muffin. You’re going to bake them at a higher heat for 5 minutes first. This causes the muffins to rise really high (like the bakery!) and then you’ll turn the temperature down to let them bake all the way through.
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 one week.
Other chocolate muffins:
- Chocolate Banana Blender Muffins
- Nutella Stuffed Double Chocolate Banana Muffins
- Double Chocolate Banana Muffins
Serving Size: 1
Amount Per Serving: Calories: 288 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 32mg Sodium: 120mg Carbohydrates: 38g Fiber: 3g Sugar: 25g Protein: 6g