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- 1 medium zucchini, grated - 1 cup all-purpose flour - 1/3 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon cinnamon - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts (optional) These ingredients come together to create moist and rich muffins. The zucchini adds moisture and nutrition without a strong taste. - You can use whole wheat flour for a healthier option. - Applesauce can replace the vegetable oil to cut fat. - Use maple syrup instead of granulated sugar for a natural sweetener. - Swap semi-sweet chocolate chips with dark chocolate for a richer flavor. - Omit walnuts if you prefer a nut-free version. These substitutions help you customize the muffins to your taste or dietary needs. - Muffin tin - Mixing bowls - Whisk - Grater for zucchini - Measuring cups and spoons - Clean kitchen towel - Spoon for batter - Toothpick for testing doneness Having the right equipment makes the baking process smooth and fun. You’ll be ready to whip up these treats in no time! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly. 2. Take a medium bowl and mix together: - 1 cup all-purpose flour - 1/3 cup unsweetened cocoa powder - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon cinnamon Whisk these dry ingredients until they are well mixed. 3. In a large bowl, beat together: - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Mix until it is smooth. 4. Grate 1 medium zucchini. Squeeze it in a clean kitchen towel to remove extra moisture. Fold the zucchini into the wet mixture. 5. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix! 6. Fold in: - 1 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts (optional) Make sure they are evenly mixed in. 7. Spoon the batter into the muffin tin. Fill each cup about 3/4 full. 8. Bake in your preheated oven for 18-20 minutes. Check doneness with a toothpick. Insert it into the center; it should come out clean. - Use a toothpick or cake tester. If it comes out clean, the muffins are done. - If you see wet batter, give them a few more minutes. Keep checking often to avoid overbaking. - Let the muffins cool in the pan for 5 minutes before moving them to a wire rack. This helps them maintain their shape. To keep your double chocolate zucchini muffins fresh, store them in an airtight container. They can last up to three days at room temperature. If you want to keep them longer, place them in the fridge. They stay good for about a week. Just remember to let them cool completely before storing. Freezing these muffins is easy and a great way to save some for later. Allow the muffins to cool first. Then, wrap each muffin in plastic wrap. Place them in a freezer bag or container. They will stay fresh for up to three months. When you're ready to eat one, just thaw it at room temperature or warm it in the microwave. These muffins are tasty on their own, but you can make them even better! Serve them warm, dusted with powdered sugar or cocoa powder. For a special touch, add a dollop of whipped cream or a scoop of vanilla ice cream. These little extras will make your treats feel gourmet! Pro Tips Use Fresh Zucchini: Fresh zucchini will give your muffins the best flavor and moisture. Look for ones that are firm and unblemished for optimal results. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins instead of light and fluffy ones. Customize Your Add-ins: Feel free to experiment with different mix-ins like dried fruits, nuts, or even different types of chocolate to customize these muffins to your taste! Check for Doneness: Ovens can vary, so start checking your muffins a few minutes before the recommended baking time by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. {{image_2}} You can make these double chocolate zucchini muffins gluten-free. Use a gluten-free all-purpose flour blend. This will keep the texture soft and moist. Check the blend contains xanthan gum or add it separately. This helps mimic the structure of regular flour. Mix-ins can add fun to your muffins. Try adding nuts, like walnuts or pecans, for extra crunch. You can also toss in some dried fruits, like cranberries or cherries, for a sweet twist. For a richer chocolate flavor, add more chocolate chips. Feel free to play with flavors. Swap the vanilla extract for almond extract for a nutty taste. You can also add a tablespoon of espresso powder for a deeper chocolate flavor. Spice it up with a pinch of cayenne pepper for a surprising kick. Each muffin has about 180 calories. This makes it a great snack. You can enjoy a sweet treat without too much guilt. These muffins pack a tasty punch of nutrients. Here’s what you’ll find in one muffin: - Carbohydrates: 25 grams - Protein: 3 grams - Fat: 8 grams - Fiber: 1 gram - Sugar: 10 grams This mix of carbs, fat, and protein gives you energy. The fiber helps keep your tummy happy. The ingredients in these muffins offer some nice health perks. - Zucchini: Full of water and low in calories. It adds moisture without many calories. - Cocoa Powder: Rich in antioxidants. It can boost heart health. - Eggs: Good for protein. They help keep you full longer. - Nuts (if used): Packed with healthy fats. They can support brain health. These muffins not only taste great, but they also bring some health benefits to your day. Enjoy them knowing they have some good stuff inside! Yes, you can use frozen zucchini. Just remember to thaw and drain it well. This step helps remove extra moisture. It keeps your muffins from getting soggy. Frozen zucchini works great in these muffins. The taste stays fresh and yummy. To make these muffins vegan, swap the eggs for flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. You can also use a plant-based oil instead of vegetable oil. Use a non-dairy milk like almond or soy to add moisture. Store your muffins in an airtight container. Keep them at room temperature for up to three days. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. They can last for up to three months in the freezer. Simply thaw them overnight before enjoying! You now have all the tools to make delicious zucchini muffins. We covered the needed ingredients, equipment, and gave you step-by-step guidance for baking. Remember to try different variations and make adjustments as needed. Store them well and enjoy their great taste. Your muffins can be healthy with the right ingredients. Use what you learned to bake with confidence. These muffins can fit any diet and make a great snack. Happy baking!

Decadent Double Chocolate Zucchini Muffins

Rich and moist muffins made with zucchini and double chocolate for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 medium zucchini, grated
  • 1 cup all-purpose flour
  • 1 third cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 half teaspoon baking powder
  • 1 fourth teaspoon salt
  • 1 half teaspoon cinnamon
  • 1 half cup granulated sugar
  • 1 fourth cup brown sugar, packed
  • 1 half cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 fourth cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
  • In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; whisk together until well mixed.
  • In a separate large bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  • Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture and then fold it into the wet mixture.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—careful not to overmix.
  • Fold in the chocolate chips and walnuts if using, ensuring they are evenly distributed throughout the batter.
  • Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm, dusted lightly with powdered sugar or cocoa powder. Pair with whipped cream or vanilla ice cream for an extra treat!
Keyword chocolate, dessert, muffins, zucchini