Summer is still in full swing with all it’s fresh and wonderful produce. By using seasonal zucchini, you can make these deep and delicious Double Chocolate Zucchini Muffins. A moist chocolate muffin loaded with hidden zucchini and bursting with chocolate. The kids won’t even know they are made with vegetables!
I’m still hanging onto summer recipes with these muffins. Zucchini is such a wonderful food. I know people either love it or hate it, but I’m all the way team love. I find it so versatile and can be used in just so many dishes. Did you get a chance to get out my post on More Than 20 Summer Zucchini Recipes? A great roundup if you’re looking to use up some summer zucchini.
And these muffins are a great way to use up that zucchini. A moist and delicious muffin that all your chocolate lovers will love. And even if you don’t like zucchini, you will love these. You can’t even tell the zucchini is there. These muffins are a take my Chocolate Zucchini Loaf Cake, and that recipe is pretty popular. So, let’s take a look how the muffins come together.
Here’s The Ingredients We Need To Make The Double Chocolate zucchini Muffins
- Plain flour
- Cocoa powder
- Expresso powder
- Baking powder
- Vegetable oil
- Granulated white sugar
- Greek yoghurt
- Chocolate chips
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Grate the Zucchini and Squeeze out Excess liquid
- Grate zucchini and squeeze out excess liquid – I like to grate my zucchini on a fine grater, but you can use the bigger one if you prefer. It really doesn’t make a whole lot of difference. I find, I can get the liquid out easier when it’s finely grated.
- Put it through a strainer or put it inside a tea towel – here or put it in a clean tea towel and basically ring it out. Both work just fine. But make sure to get the liquid out. If you don’t squeeze out the liquid, you’ll be adding more liquid to the cake and it will change the overall results.
Make The Batter For The zucchini Muffins
- Combine wet ingredients – in one bowl, combine the sugar, eggs, Greek yogurt and vanilla extract. Mix on high for a minute.
- Combine dry ingredients – in a separate bowl, combine the flour, cocoa powder, baking powder, salt and expresso powder. Whisk to combine.
- Fold in zucchini – fold the zucchini into the muffin batter until just combined.
- Fold in chocolate chips – fold in the chocolate chips until just combined. You can reserve a few chocolate chips for the top if you like.
Fill The Muffin Tins and Bake The Muffins
- Pour Batter into prepared tins – This recipe yields 8 muffins and they are baked in greased muffin tins
- Bake muffins – Bake the muffins for 15 – 18 minutes or until a toothpick comes out with a few crumbs.
IMPORTANT – All ovens bake differently so it’s important to keep and eye on they as they may bake a little quicker or take a little longer.
Chocolate Zucchini Muffins Ready To Enjoy
And just like that, your muffins are ready to enjoy. These are great any time of day really. You can have them at breakfast (why not!), after schools snacks for kids, or even pack them in their lunch box. Back to school is coming friends!
More Tips for The Muffins
- Don’t skip the express powder – it enhances the chocolate flavour and makes it a little more insense.
- Chocolate chips are needed – the chocolate chips add a melty inside to the muffins. I’ve made these with and without the chocolate chips, better with!
- Add more sugar if you like – you will see in the recipe below that there is only 1/3 cup of sugar used for this recipe. I prefer this recipe not so sweet. However, if you like them sweeter you can easily double the sugar amount.
- Store in an airtight container – honestly, these muffins will keep for about two days. After that, they will dry out. So, keep this in mind when making them. And they are BEST the day they are baked.
Bringing another summer recipe to a close. That being said, these muffins can be easily be enjoyed all year long like my Chocolate Chip Bran Muffins and the Chocolate Zucchini Muffins. I use zucchini in the winter months as well as the summertime. And I can’t lie, I’m just about a little excited about fall cooking and baking. This is the time of year when I do start to have that itch for more comforting food and all things spice. Soon!
Until then, enjoy the muffins and I’ll see you all at the end of the week. Enjoy the muffins and keep on cooking!
Here’s Some More Recipes You Might Enjoy
Double Chocoalte Zucchini Muffins
- 1 cup flour
- 1/2 cup cocoa powder
- 1 tsp expresso powder
- 1 1/2 tsp baking powder
- 1/4 tsp Salt
- 2 large eggs at room temperature
- 1/4 cup vegetable oil
- 1/3 cup sugar
- 1 tsp vanilla
- 1/3 cup Greek yogurt
- 1 cup chocolate chips
- 1 1/3 cups zucchini grated, approximately one zucchini, excess water squeezed out
- Preheat oven to 350 degrees F. Set the rack to the lower third of the oven. Grease 8 muffin tins.
- In a medium bowl combine the flour, cocoa powder, baking powder, salt and expresso powder. Whisk to combine.
- In a large mixing bowl combine the oil, sugar, eggs, Greek yogurt and vanilla. Beat on high speed until combined, about a minute.
- Fold the dry ingredients into the wet ingredients until just combined. Do not over mix. The will take less than a minute. The batter is thick.
- Fold in the zucchini until just combined. Don’t over mix. Fold in the chocolate chips reserving a tablespoon for the top.
- Evenly pour the batter into the prepared muffin tins. Sprinkle with chocolate chips. Bake for 15 – 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from oven and place on a cooling rack. Leave for about 5 minutes and then remove from muffin tins. Will keep for 2 days in an airtight container but is best the day it's baked.