Double Chocolate Zucchini Muffins
Moist, rich, and bursting with chocolatey decadence, these Double Chocolate Zucchini Muffins are the perfect treat for breakfast, snack time, or dessert. Featuring a double dose of chocolate from unsweetened cocoa powder and semi-sweet chocolate chips, these muffins strike the ideal balance between indulgence and nourishment, thanks to the addition of finely grated zucchini. The tender crumb is enhanced with Greek yogurt, while a hint of vanilla ties all the flavors together. Ready in just 35 minutes, this one-bowl recipe is wonderfully simple and makes 12 perfectly portioned muffins. Whether you serve them warm from the oven or enjoy them later, these chocolate zucchini muffins are an irresistible way to sneak in some veggies while satisfying your sweet tooth. Perfect for chocolate lovers and a family-friendly favorite, they can also be stored in the freezer for make-ahead convenience.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 large eggs
- 0.5 cups plain Greek yogurt
- 0.25 cups vegetable oil
- 1 teaspoon vanilla extract
- 1.5 cups zucchini, finely grated
- 0.75 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, add the granulated sugar, brown sugar, eggs, Greek yogurt, vegetable oil, and vanilla extract. Whisk until smooth and fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the grated zucchini and chocolate chips. The batter will be thick, which is normal.
Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 515.1 g | 187% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 282.9 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 469 mg | 36% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 3364 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
