Chocolate Zucchini Muffins Recipe

5 from 11 ratings

Chocolate Zucchini Muffins Recipe

These Chocolate Zucchini Muffins are rich, moist, and oh-so-good. The zucchini adds both extra nutrients and moisture, while cocoa powder and chocolate chips add a bit of rich chocolate decadence.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: chocolate muffins, easy muffin recipes, zucchini muffins

Servings: muffins

Author: Beth

Equipment

Ingredients

2 cups (240g) all purpose flour
⅔ cup (57g) natural unsweetened cocoa powder
1 cup (198g) granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
2 large eggs
1 cup (236ml) buttermilk
⅓ cup (79ml) vegetable oil
1 tsp vanilla extract
1 heaping cup finely grated zucchini about 1 ½ small to medium zucchinis
1 ½ cups (255g) semi-sweet chocolate chips divided (I used regular and chunks)

Instructions

Use a cheese grater to finely grate the zucchini. Set aside.
In a mixing bowl combine the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Stir with a spoon to combine and set aside.
2 cups (240g) all purpose flour, ⅔ cup (57g) natural unsweetened cocoa powder, 1 cup (198g) granulated sugar, 1 ½ tsp baking powder, ½ tsp baking soda, 1 tsp salt
In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with electric mixer on low for 30 seconds.
2 large eggs, 1 cup (236ml) buttermilk, ⅓ cup (79ml) vegetable oil, 1 tsp vanilla extract
Gradually mix in the dry ingredients and grated zucchini, mixing just until combined. Using a spatula, fold in 3/4 cups of the chocolate chips. The remaining chocolate chips will be added to the tops of the muffins. The batter will be very thick!
1 heaping cup finely grated zucchini, 1 ½ cups (255g) semi-sweet chocolate chips
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.
Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy.
Press the additional 3/4 cup of chocolate chips on top of the muffins and sprinkle with sanding sugar.
Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

Video

Notes

4 Tips for Bakery Style Muffins

Please reference the post for an explanation of why I use each tip.

1. THE REST PERIOD

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan.

2. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) initially then lower to 350ºF.

3. FILL THEM TO THE TOP

Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

4. FILL EVERY OTHER MUFFIN CUP

Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

Nutrition