Description
Double Chocolate Zucchini Muffins are moist, rich chocolate muffins with a sneaky veggie boost from fresh zucchini. These easy-to-make muffins deliver comforting chocolate flavor and tender texture, perfect for breakfast, snacks, or dessert. They’re a clever zucchini recipe that even picky eaters will love.
Ingredients
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1½ cups all-purpose flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup granulated sugar
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½ cup light brown sugar
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½ cup vegetable oil
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2 large eggs, room temperature
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2 tablespoons milk (any kind)
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1 teaspoon vanilla extract
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2 cups grated zucchini
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¾ cup semisweet or dark chocolate chips, plus extra for topping
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
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In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until combined.
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In another bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth.
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Pour wet ingredients into dry and mix gently just until combined. Avoid overmixing.
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Fold in grated zucchini and chocolate chips with a spatula.
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Divide batter evenly into muffin cups, filling about ¾ full. Top with extra chocolate chips.
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Bake for 18–20 minutes or until a toothpick inserted comes out with a few moist crumbs.
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Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Zucchini moisture varies; gently squeeze out excess if very watery, but don’t overdo it.
Fresh or frozen zucchini both work well.
Use dark chocolate chips for a richer flavor.
Gentle folding prevents tough muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American