Zucchini Chocolate Muffins

Moist and decadent Zucchini Chocolate muffins dotted with chocolate chips. These are the fluffiest and softest zucchini muffins that you'll ever bake!

Try my easy Chocolate Bundt Cake next and these Crinkly Brownies if you love to bake in small batches! Find all my other Breakfast Recipes at one place. 

I am guilty of not sharing this ultimate Zucchini Muffins Recipe with you sooner! I mean do you see how rich and moist they look?

Now I know what you are thinking! Veggies? In chocolate muffins?? Are you outta your mind!!!

But wait!! Zucchini is the best thing to have happened to Chocolate Muffins. It imparts a ton of moisture and zero flavor to muffins (Thank Goodness!).

You will never know there are veggies sneaking in your muffins! And look at that texture! 

Texture of these Chocolate Muffins:

These muffins taste even better than they look! These are-

• Supremely moist and decadent
• Over the top chocolatey
• Oh-so-fluffy
• Melt in mouth soft

Muffins Ingredients:

• The regular gang of flour, leaveners, egg, granulated sugar and salt.
• Cocoa: I use Hershey's special dark, not the natural one.
• Grated zucchini and oil for a moist and flavor rich muffin. You need to remove all the water from zucchini before adding it to the batter though. We don't want the batter to be extra watery. It can result in dense brownie like muffins. I mean not in a good way.
• Coffee powder: To boost the flavor of chocolate. Worry not. You will not taste the flavor of coffee here.
• Chocolate Chips: You need to coat chocolate chips in some flour. As the batter is thin, they might sink to the bottom as the muffins bake.

How to make them:

They are so easy that you can make them with your eyes closed. Not really! But you get my point! And they contain double dose of chocolate. Aka chocolate in the batter and melty pockets from chocolate chips.

Lets see how we bring the batter together:

1. Let your eggs and zucchini come to room temperature. If your zucchinis are large, quarter them and take all the seeds out. Then grate that zucchini using a grater.
2. Combine eggs, sugars, oil, vanilla and coffee in a medium bowl.
3. Add in the grated zucchini (removed of extra moisture).
4. Sift all the dry ingredients over wet (Flour, cocoa powder, salt and baking soda).
5. Fold it all in with chocolate chips dusted with some flour.
6. Pour in liners and bake!

Top with more chocolate chips while the muffins are still warm.

Baking with Zucchini:

As soon as weather warms up, fresh zucchinis hit the markets. Summer through fall is the perfect time to bake with them too.

Zucchini just like pumpkins, apples, applesauce and bananas impart a ton of moisture to cakes, cupcakes, muffins and breads. 

Plus one of the greatest advantages of adding grated zucchinis in baked goods is you will eliminate the need of adding a lot of oil to the batter! 

Also zucchini has such a mild flavor that it renders zucchini perfect for baking. Zucchini will only impart moisture to muffins. Your baked goods will never taste like zucchini. 

Shredding/Grating and squeezing the water out of zucchini:

Grate zucchini using the large holes side of your box grater. No need to peel the zucchini. You can take help of a food processor if you like. But believe me box grater doesn't take that long either.

Place shred zucchini in a fine mesh strainer. Drain all the liquid out from it by pressing it with a spoon. You can also squeeze all the water out by pressing it between your clean hands.

Liquid from the shredded zucchini can also be wrung out using a clean kitchen towel. Just place shredded zucchini in the center of the towel. Fold the towel over and twist its ends to seal it.  Now wring out all the liquid out of zucchini before adding it to the batter.

Tips to make Moist Chocolate Muffins:

• Measure flour Correctly: I can't stress this fact enough. Too much flour can ruin the texture of any baked good. Measure it using a kitchen scale to take the guess work out of baking.
• Never over beat batter after adding dry ingredients: Otherwise your muffins can turn out dense or dry or both!
• Do not over bake muffins: This is even more true when it comes to baking chocolate muffins. Muffins with cocoa powder dry out quicker than normal muffins. So take extra care not to over bake them. Every oven is different, so keep an eye out when baking them for the first time. Bake only till they pass toothpick test.
• Make use of muffin liners: Muffin or cupcake liners make it super easy to take muffins out of the muffin pan. Also the edges of your muffins will stay moist in these liners for a longer period after baking.

Can you store muffins at room temperature?

Most muffins stay good at room temperature for 1-2 days. Make sure to keep them covered at all times. If you have leftover zucchini muffins after 2 days, I suggest freezing them. Muffins tend to dry out when stored in refrigerator, freeze them instead.

When ready to eat, you may warm one for 30 second in microwave. Muffin will taste like fresh again.

These are truly the best and moist chocolate muffins I have ever made.

And trust me I have tried so many recipes! I attempted zucchini muffins with greek yogurt, with sour cream even apple sauce!

But the moisture that extra zucchini imparts to these muffins in unbeatable! 

You will want to eat these chocolate muffins every morning! Chocolate is definitely the way to begin your day!

Still looking for more desserts?

If you are more into fruity muffins, check out these lemon blueberry muffins.

Oh and these Banana Muffins with Whole Grains are a must bake.

Want a healthy no bake treat? Try my Date Nut Bars! 

Follow me on Pinterest for more such chocolatey updates!

Hungry for more? Check out my favorite 24 Summer Desserts on the blog.

If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Facebook!

Recipe

Zucchini Chocolate Muffins

Moist and decadent Zucchini Chocolate muffins dotted with chocolate chips. This is the fluffiest and softest zucchini muffins you'll ever bake!

5 from 31 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

US Customary - Metric

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 28 minutes minutes

Servings 10 Muffins

1x2x3x

Calories: 334kcal

Author: Neha

Ingredients

• ▢ 2 cups All purpose Flour
• ▢ ½ cup Dutch processed cocoa powder
• ▢ 1 teaspoon Baking Powder
• ▢ ½ teaspoon Baking Soda
• ▢ ⅛ teaspoon Salt
• ▢ ½ teaspoon Coffee powder
• ▢ 2 large Eggs
• ▢ ½ cup Flavorless Oil (such as vegetable/avocado/canola/coconut/olive)
• ▢ 1 and ¼ cups Granulated sugar
• ▢ 1 and ½ teaspoons Vanilla Extract
• ▢ 2 Cups Lightly packed Zucchini (removed of excess liquid)
• ▢ 1 and ½ Cups Chocolate Chips (lightly coated with flour)

US Customary - Metric

Instructions

• Preheat oven to 425 deg F and grate your zucchini. Press it on a strainer to drain the excess liquid. Line a muffin pan with 5 liners and set it aside.
• In a medium bowl whisk egg, sugars, coffee, vanilla and oil till combined. About 2-3 mins, using a beater.
• Now add zucchini to it and mix in lightly.
• Sift flour, cocoa, salt, baking powder and baking soda over wet ingredients and fold in only till flour disappears into the batter.
• Add in chocolate chips, saving a few to top after the muffins are baked.
• Pour batter in the prepared liners, all the way to the top. Leaving just about ⅛th of an inch.
• Bake on 425 deg F for 9 mins then keeping the muffins in the oven, reduce the temp down to 350 deg F.
• Bake for 7-9 mins or until they pass tooth pick test.
• Remove from oven and press the remaining choc-chips on top. Now remove them from muffin tin. Cool on wire rack and enjoy warm!

Notes

Shredding and taking the water out of Zucchini: Grate zucchini using the large holes side of your box grater. No need to peel the zucchini. Don't skip straining the liquid out of shredded zucchini. Else your muffins are sure to be dense and not so fluffy!  

Storage Info:

Muffins stay moist and fresh stored in an air tight container for up to 2 days. Store left overs in fridge for up to 5 days.

For longer storage, you can freeze the muffins, covered tightly for 2 months. Thaw overnight in the refrigerator, or on counter top for a few hours before enjoying.

Muffins can be re-heated in microwave till warm, straight out of freezer.

Nutrition

Serving: 1Muffin | Calories: 334kcal | Carbohydrates: 61g | Protein: 6g | Fat: 8g | Sodium: 159mg | Sugar: 38g

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