These moist and chocolatey Chocolate Chocolate Chip Zucchini Muffins are a delicious way to bake with fresh garden zucchini!
Our garden zucchini is coming fast and furious these days – so let the zucchini recipes begin! OK…who am I kidding…today’s recipe is really all about the CHOCOLATE in these delicious bakery-style muffins!
Sweet, soft, rich chocolate muffins are loaded with semi-sweet chocolate chips inside. Plus – an extra sprinkle of mini chocolate chips on top of the batter before baking really sends these Chocolate Chocolate Chip Zucchini Muffins over the top!
You can also feel a little less guilty about indulging in these Chocolate Chocolate Chip Zucchini Muffins thanks to shredded zucchini in the batter. (Any way I can get my family to eat more vegetables is a ‘win’ in my book!) Adding shredded zucchini to baked goods is a great way to add moisture and create a soft, tender texture – but you’d never know that zucchini is inside unless you went looking for the little green specks from the skin.
Even our picky eater at home asked us to pack these Chocolate Chocolate Chip Muffins in her lunchbox as she went off to camp this week.
This recipe is gently adapted from My Baking Addiction, who adapted her recipe from a recipe originally published on Taste of Home. The original recipes included a little bit of ground cinnamon in the batter, which gives these Chocolate Chocolate Chip Muffins a hint of extra delicious flavor. But if you prefer, leave the cinnamon out.Print
1 cup finely grated zucchini
1 ¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon (optional)
¾ cup granulated sugar
¼ cup packed light brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips
¼ cup mini chocolate chips
Place grated zucchini in a fine mesh strainer and allow to drain while you prepare the muffins.
In a medium bowl, whisk together flour, cocoa powder, salt, baking soda and cinnamon. Set aside.
In the bowl of a stand mixer, place both sugars, oil, eggs and vanilla. Beat for 1 to 2 minutes until thoroughly combined, scraping the side of the bowl as needed.
On low speed, slowly add the dry ingredients to the wet ingredients and mix until just combined – again scraping the side of the bowl as needed.
Add drained zucchini and evenly mix throughout the batter.
Using a rubber spatula, fold in larger chocolate chips.
Fill the muffin liners, evenly distributing the batter. Sprinkle the mini chocolate chips over the tops of the each muffin batter.
Fill any empty muffin cups with about a 1/2-inch of water. Carefully transfer pan to the oven and bake for 20-25 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
Enjoy immediately or store in a tightly sealed container.
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