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Perfectly Moist Chocolate Zucchini Muffins – Easy Recipe

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These perfectly moist chocolate zucchini muffins are the kind of thing you make on a Sunday afternoon when you want the house to smell like chocolate and comfort. They’re not too sweet, not too dense, and that hidden vegetable? You won’t taste it.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 teaspoons vanilla extract
  • 1 ½ cups finely grated zucchini (from about 1 medium zucchini, squeezed dry)
  • ½ cup buttermilk, at room temperature
  • 1 cup semi-sweet chocolate chips (plus extra for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. Grate your zucchini using the small holes of a box grater. You should have about 1 ½ cups of grated zucchini. Place it in a clean kitchen towel or a few layers of cheesecloth and squeeze firmly over the sink to remove excess liquid.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
  4. In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add the vegetable oil, vanilla extract, and buttermilk, and whisk until well combined.
  5. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just a few streaks of flour remain. Do not overmix.
  6. Fold in the squeezed zucchini and chocolate chips until evenly distributed. The batter will be thick and slightly lumpy.
  7. Using an ice cream scoop or a ⅓ cup measuring cup, divide the batter evenly among the 12 muffin cups. Fill almost to the top. Sprinkle a few extra chocolate chips on top of each muffin.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs. The tops should spring back when lightly touched.
  9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini dry—it prevents soggy muffins. Room temperature ingredients ensure even baking. For a dairy-free option, use almond milk mixed with apple cider vinegar and dairy-free chocolate chips. For gluten-free, use a 1:1 gluten-free flour blend. Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

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Find it online: https://dahliadishes.com/perfectly-moist-chocolate-zucchini-muffins-easy-recipe/