Triple Chocolate Zucchini Muffins
Indulge in the ultimate chocolate lover's dream with these Triple Chocolate Zucchini Muffins—rich, moist, and irresistibly decadent! Packed with three kinds of chocolate—semisweet chips, milk chocolate chips, and dark chocolate chunks—these muffins offer a luscious, melty bite in every piece. The secret ingredient? Finely grated zucchini, which adds incredible moisture and a touch of nutrition without compromising the rich chocolaty flavor. Perfectly balanced with cocoa powder and a blend of pantry staples, these muffins are easy to whip up in just 15 minutes of prep time. Ideal for breakfast on the go, an afternoon pick-me-up, or a sweet treat to satisfy your cravings, they bake to perfection in under 25 minutes. Whether you enjoy them fresh out of the oven or save some for later, these muffins are a delightful combination of indulgence and comfort that your entire family will love.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 0.5 cup Vegetable oil
- 0.25 cup Plain Greek yogurt (or sour cream)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Zucchini (finely grated, excess moisture squeezed out)
- 0.75 cup Semisweet chocolate chips
- 0.5 cup Milk chocolate chips
- 0.5 cup Dark chocolate chunks
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
In a separate medium bowl, combine the granulated sugar, brown sugar, vegetable oil, Greek yogurt, eggs, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Gently fold in the grated zucchini, ensuring it is evenly distributed throughout the batter.
Add the semisweet chocolate chips, milk chocolate chips, and dark chocolate chunks to the batter, reserving a few for sprinkling on top of the muffins if desired. Stir until evenly combined.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips or chunks on top of each muffin, if desired.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter).
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 31.3 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 293 mg | 6% | |
*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.
