Get the Recipe: Chocolate Zucchini Muffins
Fabulous double chocolate zucchini muffins with some walnuts added to the mix. Wonderfully moist and chocolatey.
Ingredients
- 1 1/2 cups zucchini, shredded
- 1 cup all-purpose flour, spooned and levelled
- 1/2 cup natural unsweetened cocoa powder, not Dutch processed
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon espresso powder, or instant coffee powder
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup walnuts, chopped
- 2 large eggs
- 1/4 cup vegetable oil, or canola oil
- 1/4 cup full-fat sour cream, or Greek yogurt
- 1/2 cup white granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425F (regular bake setting/not fan-assisted). Grease 6-8 muffin cups by spraying with baking spray (or line with paper liners, if you like.
- Shred the zucchini and measure out. Place onto a tripled-up piece of paper towel and let stand while you mix the batter. Do not squeeze the zucchini.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt and espresso powder. Stir in the chocolate chips and walnuts.
- In a medium bowl or 2-cup measuring cup, use a fork to mix together the eggs, oil, sour cream, white sugar and vanilla.
- Add the egg mixture to the dry mixture and stir together just until combined. Add the shredded zucchini and fold in just until combined.
- Using a large scoop, scoop the batter into the muffin cups (6 muffin cups for large muffins or 8 muffin cups for smaller muffins).
- Bake muffins at 425F for 5 minutes, then reduce the oven temperature to 350F and bake for an additional 15-17 minutes, or until the muffins test clean when tested in the centre of the muffin. *Test in a couple of spots, as it is easy to hit a chocolate chip when testing, which may make it seem like the muffins aren't ready, even when they are.
- Remove the muffins from the oven and allow to cool in the pan for 10 minutes, before removing to a cooling rack to cool completely.
Notes
Store muffins in an airtight container for 2-3 days. These muffins will also freeze well for up to 3 months.
Tips!
- Don't squeeze or press any more moisture out of the zucchini, beyond letting it stand on the paper towel. The extra bit of moisture helps keep these muffins lovely and moist.
- It can be a bit tricky to test these muffins for done-ness, as it is easy to hit a chocolate chip when testing, which may make it seem like they are not done. I like to test a couple of different spots in the muffin, just to be sure.
Serving: 1muffin, Calories: 337kcal, Carbohydrates: 38g, Protein: 6g, Fat: 19g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 52mg, Sodium: 201mg, Potassium: 312mg, Fiber: 4g, Sugar: 20g, Vitamin A: 168IU, Vitamin C: 4mg, Calcium: 47mg, Iron: 3mg
Tried this recipe?Leaving a review is always appreciated and so helpful for our fellow cooks!
