Double Chocolate Zucchini Muffins
The double chocolate zucchini muffins are the holy grail of zucchini. They're easy to make and have a deep, rich chocolate flavor without being overly sweet.
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Servings: 24 muffins
Calories: 228kcal
Ingredients
- 3 cups zucchini grated
- 1 cup oil
- 1 1/3 cups sugar
- 3 eggs
- 2 teaspoons brewed coffee
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 2 1/2 cups flour
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Grate zucchini and drain, then set aside.
- Line 24 regular size muffin cups with cupcake liners, or spray with nonstick spray.
- In a mixing bowl, add oil, sugar, and eggs. Beat on high for 1-2 minutes.1 cup oil, 1 1/3 cups sugar, 3 eggs
- Add coffee, cinnamon, salt, baking soda, and cocoa powder. Mix on low until incorporated.2 teaspoons brewed coffee, 1 tablespoon cinnamon, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 cup cocoa powder
- Add flour and mix on low until just a few white streaks remain. Add zucchini, and repeat. Scrape down sides and stir once with a spatula.2 1/2 cups flour, 3 cups zucchini
- Add chocolate chips and stir just until distributed.1 cup chocolate chips
- Scoop batter into muffin tins, filling most of the way.
- Bake at 350 degrees for 20-22 minutes until a cake tester comes clean.
- Cool for 5 minutes, then serve. Store any leftovers in a tightly sealed container on your counter for up to 3 days.
Video
Notes
- I add coffee or espresso to make the chocolate flavor richer and deeper. If coffee is unavailable, substitute it with vanilla on a one-to-one ratio.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1muffin | Calories: 228kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 23mg | Sodium: 160mg | Fiber: 2g | Sugar: 16g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.