Chocolate Zucchini Muffins
Posted Aug 09, 2024
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These double chocolate zucchini muffins are moist and irresistibly chocolatey. They are easy to make (no mixer required) and are a delicious way to enjoy the abundance of fresh summer zucchini.
If you love baking with zucchini, or find yourself with a garden full of it needing new ways to use it, you have to try this Chocolate Zucchini Muffins recipe.
These muffins are moist with a rich chocolate flavor and the added benefit of sneaky veggies baked right inside!
They’re easy to make in under 30 minutes, and are a delicious special breakfast your entire family will love.
Chocolate Zucchini Muffins: Ingredients & Substitutions
- Salted butter. unsalted butter or ghee work well in this recipe. You can replace up to half the butter with canola oil.
- Whole milk. half and half or heavy cream are good substitutes. Coconut milk also works, but imparts a coconut flavor.
- Sour cream. full-fat Greek yogurt works in place of sour cream.
- Granulated sugar. organic cane sugar and coconut sugar are great substitues.
- Light brown sugar. for a richer molasses taste, use dark brown sugar.
- All-purpose flour. gluten-free flour or cake flour can both be used in this recipe with great results. You can also substitute up to half of the flour with whole wheat pastry flour, if desired.
- Chocolate chips. Optional but recommended. Use your favorite – milk, semisweet, or dark.
How to Make Chocolate Zucchini Muffins
Let’s walk through this recipe step-by-step, and don’t forget to watch the video.
Begin by combining flour, baking powder, baking soda, salt and cinnamon in a medium bowl, then set the ingredients aside.
Next, whisk the melted butter, milk, sour cream, eggs, and vanilla together in a large bowl.
Then, add the white and brown sugars and whisk until the mixture is smooth.
Next, add the dry ingredients and stir until combined and there are no lumps or pockets of flour.
Then, fold in the grated zucchini and chocolate chips.
Fill the wells of the prepared muffin tins ¾ the way full.
Then, bake the chocolate zucchini muffins in the preheated oven for 13-16 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the tops spring back when lightly pressed.
Let the muffins cool slightly in the muffin pans for 5 minutes.
Then, release the sides of the muffins with a knife or spoon. Remove each muffin and transfer it to a wire rack to cool.
Serve
Serve these double chocolate zucchini muffins warm with a cup of coffee and some of your favorite breakfast recipes for a delicious breakfast.
I also love serving them with a spread of jam, a dollop of homemade cinnamon honey butter, or a spread of fresh nut butter (like homemade peanut butter). They pair perfectly with your favorite smoothie recipes!
Store/Freeze
Store these chocolate zucchini muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.
Reheat in the microwave or oven set to warm.
Chocolate Zucchini Muffins Recipe FAQS
Yes! You can easily double the recipe.
Do not over-mix the batter.
Be careful not to over-bake the muffins.
Spread the muffins out in your muffin tins while baking.
Use high-quality ingredients.
No, you do not peel zucchini, just shred it.
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Double Chocolate Zucchini Muffins Recipe
Ingredients
- ½ cup salted butter melted
- ¾ cup whole milk
- ½ cup sour cream
- 2 eggs beaten
- 2 teaspoons pure vanilla extract
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 cup zucchini shredded (about 1 small zucchini)
- ½ cup chocolate chips
Instructions
- Preheat oven to 400 degrees F.
- Grease 2 standard muffin pans
- In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, whisk together melted butter, milk, sour cream, eggs, and vanilla until combined.
- Add white and brown sugars and whisk until the mixture is smooth.
- Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
- Gently fold in the grated zucchini and chocolate chips.
- Fill the wells of the prepared muffin tins ¾ the way full.
- Bake the muffins in the preheated oven for 13-16 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the tops spring back when lightly pressed.
- Let the muffins cool slightly in the muffin pans for 5 minutes.
- Then, release the sides of the muffins. Remove each muffin and transfer it to a wire rack to cool.
Video
Notes
- Salted butter. unsalted butter or ghee work well in this recipe. You can replace up to half the butter with canola oil.
- Whole milk. half and half or heavy cream are good substitutes. Coconut milk also works, but imparts a coconut flavor.
- Sour cream. full-fat Greek yogurt works in place of sour cream.
- Granulated sugar. organic cane sugar and coconut sugar are great substitues.
- Light brown sugar. for a richer molasses taste, use dark brown sugar.
- All-purpose flour. gluten-free flour or cake flour can both be used in this recipe with great results. You can also substitute up to half of the flour with whole wheat pastry flour, if desired.
- Chocolate chips. Optional but recommended. Use your favorite – milk, semisweet, or dark.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
