Print

Moist Chocolate Zucchini Muffins with Hidden Veggies

moist chocolate zucchini muffins - featured image
Print Recipe

Rich, fudgy, and incredibly moist chocolate muffins with a full cup of shredded zucchini hidden inside. A foolproof recipe that turns garden zucchini into a treat even vegetable skeptics will love.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup (113g) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) buttermilk
  • 1 cup shredded zucchini (gently packed, about 1 medium zucchini), squeezed dry
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Wash zucchini, trim ends, and grate using large holes of a box grater. Place shredded zucchini in a clean kitchen towel, gather corners, and squeeze firmly over sink until barely any moisture drips out. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon for about 15 seconds. Make a well in center and set aside.
  4. In a large bowl, whisk granulated sugar, brown sugar, and eggs until smooth and slightly thickened, about 1 minute. Add melted butter (cooled slightly), vanilla extract, and buttermilk. Whisk until fully combined.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until a few streaks of flour remain. Add squeezed zucchini and chocolate chips, then fold a few more times until just combined. Do not overmix.
  6. Divide batter evenly among 12 liners, filling almost to the top (about ¾ full). Sprinkle extra chocolate chips on top.
  7. Bake for 18-22 minutes, until a toothpick inserted into center comes out with a few moist crumbs. Tops should look set and spring back when lightly pressed.
  8. Cool in pan for exactly 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Squeeze zucchini very dry to avoid soggy muffins. Do not overmix batter. Room temperature ingredients are important for proper emulsification. Muffins taste even better on day two. For mini muffins, bake 10-12 minutes. For a loaf, bake 50-60 minutes in a 9×5-inch pan.

Nutrition

Keywords: chocolate zucchini muffins, hidden veggie muffins, moist chocolate muffins, zucchini muffins, easy muffin recipe, garden zucchini recipe, healthy-ish muffins

Find it online: https://goldensimmer.com/moist-chocolate-zucchini-muffins-with-hidden-veggies/