Double Chocolate Zucchini Muffins Recipe
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.
Servings: 20 Muffins
Cost: $7
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
Ingredient Substitution 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
Serving: 1muffin | Calories: 189kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 167mg | Potassium: 139mg | Fiber: 1g | Sugar: 17g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg