Chocolate Zucchini Muffins

Deeply chocolaty and ultra moist chocolate zucchini muffins. No one will be able to turn these down!

Why it works

These muffins are great and you need to make them asap. I spend some time recipe testing them and each time, the muffins were devoured in a day. Here is why they are so good and you need them in your life:

• Super moist, but not dense.
• Chocolaty, but not too decadent.
• A great way to use up the zucchini growing in your garden.
• Secretly full of veggies and kids inhale them!
• Not heavy on sugar, and added protein thanks to Greek yogurt.

Ingredients

The ingredients we use for these chocolate zucchini muffins are very simple. We don’t need any special ingredients, and you probably already have everything you need in your kitchen right now.

• Flour – You will always get the best results with all-purpose flour. If you want to make these muffins a little better for you, I recommend using white whole wheat flour.
• Salt – As we should know at this point, the salt only serves to enhance all the flavors in the muffin. I always use sea salt in all my recipes, I recommend you do the same.
• Leavening – I use mostly baking powder, with just a bit of baking soda for a little extra lift because of how much we put into the muffins.
• Cocoa powder – You can use either natural or Dutch-processed cocoa powder. I used Hershey’s Special Dark which is a mix of both natural and Dutch-processed cocoa powder.
• Coffee – This is great if you have any leftover coffee in the pot. Or if you have instant coffee, a few sprinkles of that and water is great. Coffee only enhances the chocolate flavor, it doesn’t make the muffins taste like coffee. You can also use water or milk if you don’t have coffee.
• Oil – Please use a neutral-flavored oil like refined coconut oil, vegetable oil, or avocado oil.
• Egg – I played with the recipe a bit and using one large egg gives you the best texture. As always, make sure it is room temperature.
• Yogurt – Use plain yogurt here. If you do not have yogurt, you can use sour cream or even buttermilk.
• Vanilla – I always recommend adding vanilla to your chocolate baked goods. It rounds out the chocolate flavor and gives your treat a little something special.
• Zucchini – For this recipe, we use roughly one whole medium zucchini. If your shredded zucchini is a little more or a little less than what the recipe calls for, don’t worry. Your muffins should still turn out great! You can replace all or some of the zucchini with yellow squash if you want to use more produce.
• Chocolate chips – You should use semi-sweet or dark chocolate chips. If you want to make them even better, use chopped chocolate instead.

How to make

The best part about muffins are that they are one of the easiest things to make. Chocolate zucchini muffins are no exception.

1. Preheat your oven and prep your muffin tin.
2. Mix wet ingredients together in a bowl.
3. Mix dry ingredients together in a bowl.
4. Pour the wet ingredients into the dry, then fold in the zucchini and chocolate chips.
5. Evenly divide into the tin and bake until a toothpick inserted in the middle comes out clean.

F.A.Q.s

Related recipes

If you want to enjoy all that summer has to offer, you must try this lemon zucchini bread. Summer is great when you have a berry rhubarb galette, blueberry lavender galette, and blackberry lemonade.