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4.40 from 73 votes

Double Chocolate Zucchini Muffins

These Double Chocolate Zucchini Muffins are a great way to use those zucchinis from your garden! They are so moist and chocolatey!
Prep Time15 minutes
Cook Time13 minutes
Total Time28 minutes
Course: Over 200 Favorite Easy Breakfast Recipes
Cuisine: American
Keyword: chocolate, muffins, zucchini
Servings: 12
Author: Sweet Basil

Ingredients

  • 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 teaspoon Vanilla Extract
  • 1 Cup Sugar see note
  • 2 Cups Zucchini very finely grated, (about 2 zucchini)
  • 1 Cup Mini Semi Sweet Chocolate Chips divided
US Customary - Metric

Instructions

  • In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
    1 1/2 Cups Flour, 1/2 Cup Dutch Process Cocoa Powder, 1/2 teaspoon Baking Soda, 1 teaspoon Baking Powder, 1/2 teaspoon Salt
  • In a medium bowl, whisk together the oil, sour cream, eggs, vanilla, and white sugar.
    1/2 Cup Vegetable Oil, 1/4 Cup Sour Cream, 2 Large Eggs, 1 teaspoon Vanilla Extract, 1 Cup 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.
    2 Cups Zucchini, 1 Cup Mini Semi Sweet Chocolate Chips
  • 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.

Notes

  • 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
Out of sour cream? Just use plain yogurt :)

Nutrition

Serving: 1cake | Calories: 408kcal | Carbohydrates: 53g | Protein: 7g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 170mg | Potassium: 322mg | Fiber: 4g | Sugar: 25g | Vitamin A: 129IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 3mg