Double Chocolate Zucchini Muffins are the recipe that Lucia makes every zucchini harvest season and every time she wants to create the most completely extraordinary and the most genuinely impressive individual bakery-dome muffin that is so deeply fudgy and the most properly moist that every single person who takes the first bite immediately cannot believe that the most shredded and the most hidden individual zucchini is the most brilliantly secret ingredient responsible for the most essential moisture that makes these individual muffins so extraordinary.
Because the most wonderfully clever combination of the most deeply unsweetened individual cocoa powder for the most proper chocolate character, the most finely shredded individual fresh zucchini for the most essential and the most natural individual hidden moisture, vegetable oil for the most consistently moist individual crumb, and the most generously measured individual chocolate chips folded through and pressed over the individual muffin tops for the most dramatic individual double chocolate impact creates the most completely extraordinary and the most genuinely crowd-stopping individual breakfast muffin that tastes exactly like the most deeply fudgy individual chocolate cake in the most perfectly individually portioned individual muffin format.
Double Chocolate Zucchini Muffins are the most easy and deeply extraordinary 30-minute fudgy bakery-dome muffins made by whisking flour cocoa baking powder soda salt combining with eggs oil buttermilk vanilla and sugar folding in shredded zucchini and chocolate chips baking at 425°F then 350°F for tall domed tops. Come follow us on Pinterest where we share beautiful muffin recipes and easy baking favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Double Chocolate Zucchini Muffins Recipe
This Double Chocolate Zucchini Muffins recipe is the most completely extraordinary and the most genuinely brilliant individual bakery-dome muffin that uses the most shredded individual fresh zucchini as the most cleverly hidden individual moisture source — eliminating the need for any individual sour cream or excessive individual oil while producing the most naturally moisturized and the most beautifully dense individual chocolate muffin crumb that stays the most properly moist for days after baking.
The most high initial individual baking temperature of 425°F for the first 5 minutes followed by the most reduced 350°F for the remaining individual bake time is the single most important bakery-dome technique that produces the most dramatically tall and the most beautifully rounded individual muffin tops — the most rapid initial individual heat creates the most explosive rise that sets the most magnificently domed individual top before the most surrounding batter can catch up with the most rising center. Our Lemon Blueberry Muffins make a beautifully equally bakery-dome and equally individually extraordinary companion for a complete and wonderful muffin collection.
Ingredients Needed for This Double Chocolate Zucchini Muffins Recipe
Dry Ingredients:
- 1¾ cups All-Purpose Flour
- ½ cup Unsweetened Natural Cocoa Powder
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1½ cups Granulated Sugar
Wet Ingredients:
- 2 large Eggs, room temperature
- ½ cup Vegetable Oil
- ½ cup Buttermilk, room temperature
- 2 tsp Pure Vanilla Extract
Mix-Ins and Topping:
- 1½ cups Shredded Zucchini, lightly packed (do not squeeze dry)
- 1 cup Semi-Sweet Chocolate Chips, plus extra for topping
How to Make This Double Chocolate Zucchini Muffins Recipe
Preheat the oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners or grease most thoroughly.
Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl until the most evenly distributed.
In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until the most smooth, cara mia.
Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined — a few small lumps are the most completely acceptable. Do not overmix.
Gently fold in the shredded zucchini and the one cup of chocolate chips until evenly distributed. The batter will be the most beautifully thick.
Divide the batter evenly among the 12 prepared muffin cups, filling each the most generously — almost to the very top — for the most dramatically tall and the most beautifully domed individual muffin tops. Press a most generous handful of additional chocolate chips onto the surface of each individual muffin.
Bake at 425°F for exactly 5 minutes, then reduce the oven temperature to 350°F without opening the oven door. Continue baking for 15 to 17 more minutes until a toothpick inserted in the center of a muffin comes out with only a few moist crumbs. Cool in the tin for 5 minutes before transferring to a wire rack.
How to Serve This Double Chocolate Zucchini Muffins Recipe
Serve warm for the most completely extraordinary individual experience when the most melted chocolate chips are at their most gloriously gooey and the most deeply chocolatey muffin is at its most properly moist individual peak. A light spread of butter on the most warm individual muffin creates the most beautifully simple and the most genuinely indulgent individual breakfast or afternoon snack.
For the most completely extraordinary individual dessert presentation, warm individual muffins and serve alongside a small scoop of vanilla ice cream for the most brilliantly warm-and-cold individual chocolate dessert experience. Our Flourless Pumpkin Muffins make a beautifully equally individually healthy and equally bakery-dome companion for a complete and wonderful wholesome muffin collection.
How to Store This Double Chocolate Zucchini Muffins Recipe
Store in an airtight container at room temperature for up to 3 days — the shredded zucchini keeps the individual crumb the most beautifully moist and the most naturally hydrated throughout the most entire storage period. Refrigerate for up to one week. Freeze individually wrapped for up to 3 months — microwave from frozen for 30 to 45 seconds for the most quickly revived individual warm muffin.
Tips to Make This Double Chocolate Zucchini Muffins Recipe
Do not squeeze excess moisture from the shredded zucchini before folding into the batter — the most natural individual zucchini moisture is the most essential and the most specifically intended individual contribution that makes these muffins so extraordinarily moist. Squeezing removes the most critical individual moistening agent that the shredded zucchini provides.
Fill the individual muffin cups almost to the very top rather than the conventional two-thirds individual fill for the most dramatically tall and the most beautifully bakery-dome individual top that overflows the most beautifully over the liner edge. This most generous individual fill combined with the initial high-temperature individual bake produces the most spectacular individual bakery-dome result.
Helpful Notes for This Double Chocolate Zucchini Muffins Recipe
Use the most large individual holes of a box grater for shredding the individual zucchini — smaller individual holes produce the most finely shredded individual zucchini that dissolves too completely into the batter. The most large individual shreds provide the most essential individual moisture pockets and the most beautiful individual texture throughout the finished individual crumb.
No individual buttermilk? Make a most quick substitute by combining half a cup of whole milk with half a tablespoon of white vinegar or fresh lemon juice and allowing to sit for 5 minutes until the most properly curdled.
Variation of This Double Chocolate Zucchini Muffins Recipe
Maria made a version adding half a cup of chopped walnuts alongside the chocolate chips for the most completely extraordinary and the most deeply nutty individual walnut double chocolate zucchini muffin. Teresa tried a white chocolate chip version — substituting white chocolate chips for the semi-sweet chips throughout — for the most completely extraordinary and the most sweetly different individual white chocolate zucchini muffin.
For a peanut butter swirl version, dollop one teaspoon of smooth peanut butter into the center of each filled individual muffin cup and swirl most gently with a toothpick before baking for the most completely extraordinary and the most deeply beloved individual peanut butter double chocolate zucchini muffin. Our Chocolate Chip Cake makes a beautifully equally chocolate chip studded and equally moist companion for a complete and wonderful chocolate baking collection.
FAQs About This Double Chocolate Zucchini Muffins Recipe
Can you taste the zucchini in the muffins?
No — the shredded zucchini is the most completely invisible in both individual flavor and individual texture in the finished double chocolate zucchini muffin. The most intense individual cocoa and the most generous individual chocolate chip flavor completely mask any individual zucchini character, leaving only the most mysteriously extraordinary individual moisture that the shredded individual zucchini contributes without any detectable individual zucchini taste or visible individual piece.
Do I need to peel the zucchini before shredding?
No — leave the individual skin on the zucchini before shredding for the most convenient and the most effortless preparation. The most thin individual zucchini skin softens the most completely during baking and becomes entirely invisible in the finished individual muffin crumb. Peeling the individual zucchini before shredding is the most unnecessary additional step.
Why does the recipe use two different baking temperatures?
The initial 425°F individual temperature for 5 minutes creates the most dramatically rapid individual steam and rise that causes the most explosive individual muffin top to dome the most spectacularly before the most surrounding batter can catch up with the most rising center — producing the most beautifully tall and the most properly bakery-dome individual top. Reducing to 350°F for the remaining individual bake time ensures the most completely cooked through and the most properly moist individual crumb without burning the individual exterior.
Conclusion
These Double Chocolate Zucchini Muffins are the most completely extraordinary and the most genuinely fudgy bakery-dome individual chocolate muffin that makes every breakfast and every snack feel genuinely and completely special through the most deep cocoa and the most melted chocolate chips and the most secretly hidden shredded zucchini moisture in every single beautifully domed and completely irresistible double chocolate zucchini muffin.
We hope they bring the same deeply joyful hidden-veggie chocolate muffin magic and the same completely satisfied morning to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Double Chocolate Zucchini Muffins The Most Easy Fudgy Moist Cocoa Shredded Zucchini Chocolate Chip Bakery-Dome Breakfast Muffin
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
The most extraordinary fudgy Double Chocolate Zucchini Muffins made by preheating oven to 425°F lining 12-cup muffin tin whisking 1 3/4 cups flour 1/2 cup cocoa 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt and 1 1/2 cups sugar in large bowl whisking 2 room temperature eggs 1/2 cup oil 1/2 cup room temperature buttermilk and 2 tsp vanilla in separate bowl pouring wet into dry folding gently just combined few lumps acceptable not overmixing gently folding in 1 1/2 cups lightly packed shredded zucchini do not squeeze and 1 cup chocolate chips batter will be thick dividing generously among cups almost to very top pressing extra chips on each surface baking 425°F exactly 5 minutes reducing to 350°F without opening door continuing 15 to 17 minutes until toothpick shows few moist crumbs cooling 5 minutes in tin then on rack. A completely perfect fudgy bakery-dome double chocolate chip zucchini muffin recipe.
Ingredients
1 3/4 cups All-Purpose Flour
1/2 cup Unsweetened Natural Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 cups Granulated Sugar
2 large Eggs room temperature
1/2 cup Vegetable Oil
1/2 cup Buttermilk room temperature
2 tsp Pure Vanilla Extract
1 1/2 cups Shredded Zucchini lightly packed do not squeeze
1 cup Semi-Sweet Chocolate Chips plus extra for topping
Instructions
1. Preheat oven to 425°F 218°C. Line 12-cup muffin tin.
2. Whisk flour, cocoa, baking powder, baking soda, salt, and sugar in large bowl.
3. Whisk eggs, oil, buttermilk, and vanilla in separate bowl.
4. Pour wet into dry. Fold gently just combined. Lumps acceptable. Do not overmix.
5. Gently fold in shredded zucchini and chocolate chips. Batter will be thick.
6. Divide evenly almost to very top of cups. Press extra chips onto each surface.
7. Bake 425°F exactly 5 minutes.
8. Reduce to 350°F without opening door. Bake 15 to 17 more minutes until toothpick shows few moist crumbs.
9. Cool 5 minutes in tin. Transfer to rack.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Muffins, Chocolate, Zucchini
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 28g
- Sodium: 155mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 32mg
Keywords: double chocolate zucchini muffins, easy fudgy double chocolate zucchini muffins recipe cocoa shredded zucchini chocolate chip bakery dome, best hidden veggie double chocolate zucchini muffin, moist fudgy cocoa zucchini chocolate chip bakery muffin
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