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a tall double chocolate zucchini muffin with mini chocolate chips sitting on a wooden counter being unwrapped from a paper muffin liner

Double Chocolate Zucchini Muffins

Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 12
These Double Chocolate Zucchini Muffins are a great way to use those zucchinis from your garden! They are so moist and chocolatey!

Ingredients

  • 1 1/2 cups plus 1 tablespoon flour
  • 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

Instructions

  • 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.

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 Facts
Double Chocolate Zucchini Muffins
Amount Per Serving (1 cake)
Calories 408 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 36mg12%
Sodium 170mg7%
Potassium 322mg9%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 25g28%
Protein 7g14%
Vitamin A 129IU3%
Vitamin C 3mg4%
Calcium 67mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Over 200 Favorite Easy Breakfast Recipes
Cuisine: American
Keyword: chocolate, muffins, zucchini