Double Chocolate Zucchini Muffins.
These double chocolate zucchini muffins are perfect! Dark chocolate muffins with grated zucchini and melty chocolate chips are the best snack this time of year. We all love them so much!
It’s that time of year.
When the zucchini is abundant and you need to make some treats to use it up. These little muffin cakes are loaded with double chocolate flavor, melty chocolate chips and are ridiculously satisfying.
Plus, we’re eating a vegetable!
Yes yes yes, this is my favorite way to eat a vegetable. Covered in chocolate.
These muffins don’t look like anything special, but they are incredibly good. My kids beg for them. They taste like a treat, they are moist and have a cake-like crumb. Really, you can’t go wrong with them.
I even threw a batch in the freezer!
We are muffin maniacs.
These blueberry zucchini muffins are some of our absolute favorites. I also made my pumpkin muffins often this time of year.
It’s safe to say that we are a muffin family!!
And I love it.
I took that favorite zucchini muffin recipe and added cocoa powder and tons of chocolate chips. Extra chocolatey, coming right up.
These are pretty darn easy to make too. The biggest key is to grate the zucchini then squeeze out the extra liquid in a towel, over the sink.
After that’s done, stir together the dry ingredients.
Then whisk together the wet ingredients!
Add the dry to the wet. Add the zucchini. And then the chocolate.
The batter almost looks like brownie batter. So chocolatey and rich and wonderful.
Bake for 20ish minutes, let them cool slightly and you’re done.
P.S. isn’t my muffin tin adorable?
We adore these as a midmorning snack, after-school snack or even pre-bedtime treat. They hit the spot. They’re easily transportable too!
Win win win.
Double Chocolate Zucchini Muffins
Double Chocolate Zucchini Muffins
Ingredients
- 1 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup milk
- ½ cup avocado oil
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini, squeezed and liquid drained
- 1 ½ cups chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, soda and salt.
- In a large bowl, whisk together the eggs and the sugar. Whisk in the milk and the oil. Whisk in the vanilla extract.
- Stir in the dry ingredients until just combined. Stir in the zucchini. Stir in the chocolate chips.
- Fill the muffin liners ¾ of the way full. Bake for 18 to 22 minutes, or until a tester inserted in the center comes out clean.
- Let cool before serving.
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So chocolatey!
8 Comments on “Double Chocolate Zucchini Muffins.”
I just tried your Double Chocolate Zucchini Muffins recipe, and I’m hooked! The chocolate richness paired with the moist, tender crumb is simply irresistible.
Do you think coconut oil would be a suitable substitute for avocado?
no i think i would use canola/vegetable/etc oil first – an oil that isn’t solid at room temp.
I Love it, I’m going to make this weekend and offer to family
I’m totally in love for it, delicious and healty. Is perfect for everyone because chocolate is always a win!!!
This recipe sounds delicious and I’m going to make it. I’m wondering if the flour and sugar can be substituted without altering the already wonderful recipe. I have to make it gluten and nut free if possible 😬
These were so so good! I added cacao powder instead of cocoa and it was just perfect. We will definitely be making these again!
Your Double Chocolate Zucchini Muffins are a delightful indulgence! The combination of rich chocolate and moist zucchini creates a perfect balance of flavors and textures—absolutely scrumptious.