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4.41 from 74 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 Time15 minutes
Total Time30 minutes
Course: Over 200 Favorite Easy Breakfast Recipes
Cuisine: American
Keyword: breakfast, chocolate, muffins, zucchini
Servings: 12
Author: Carrian Cheney

Equipment

Ingredients

  • 1 ½ Cups Flour plus 1 tablespoon
  • ½ Cup Dutch Process Cocoa Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ Cup Vegetable Oil
  • ¼ 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 zucchinis)
  • 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 ½ Cups Flour, ½ Cup Dutch Process Cocoa Powder, ½ teaspoon Baking Soda, 1 teaspoon Baking Powder, ½ teaspoon Salt
  • In a medium bowl, whisk together the oil, sour cream, eggs, vanilla, and white sugar.
    ½ Cup Vegetable Oil, ¼ 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 two 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: 1muffin | Calories: 270kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 35mg | Sodium: 161mg | Potassium: 289mg | Fiber: 4g | Sugar: 25g | Vitamin A: 126IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg