Double chocolate zucchini muffins are an absolutely scrumptious way to use up all that excess zucchini. They are rich, chocolatey, and extra moist thanks to both sour cream and zucchini.
Chocolate + Zucchini = HAPPY BREAKFAST!
I don’t know about you, but if I can find a way to have chocolate for breakfast, I always start the day off with a smile. My chocolate chip chocolate muffins are indulgent, but with the added nutrition from the zucchini, I don’t feel quite as guilty eating these muffins.
If you’ve never had zucchini in baked goods before, these chocolate zucchini muffins are a great start! Not only does the zucchini add vitamins and minerals, it keeps baked goods nice and moist. And no one wants a dry muffin.
Chocolate also hides the green flecks, so it’s hard to tell you’re even eating zucchini. If you really want to fool people, you can peel the zucchini first.
With both cocoa powder and chocolate chips, these zucchini muffins are a chocolate lover’s dream! (I like them even better than the Costco chocolate muffins that are laden with fat and sugar.)
How to grate zucchini for baked goods
First wash and dry your zucchini, and trim off the ends. I like to just use a hand held grater, but you can use a box grater or even a food processor.
My family doesn’t mind flecks of zucchini, so I just use a the coarse grater, but you can finely grate your zucchini if you prefer. Some people even like to use a blender.
If you are using a really large zucchini (you know, the ones that double in size overnight when you aren’t looking), make sure you scoop out the seeds first.
Have really picky eaters that hate squash of any kind? Simply peel the zucchini before you grate it. It will completely dissolve into muffins and bread, and no one will be able to tell it’s there.
Do I need to squeeze the zucchini dry?
For some recipes, you need to remove the excess water from zucchini. But for these muffins, you can skip that step. Just shred the zucchini and you’re good to go!
HOW TO MAKE CHOCOLATE ZUCCHINI MUFFINS
- PREP– Wash and grate zucchini. Spray 12 muffin cups with non stick cooking spray. Preheat oven to 375 degrees.
- WET INGREDIENTS – In a large bowl, whisk together oil, sugar, brown sugar, egg, zucchini, sour cream, and vanilla.
- DRY INGREDIENTS – Add flour, cocoa powder, baking soda, salt, cinnamon, and chocolate chips. Stir gently just until combined. (I like to reserve some chocolate chips for the tops of the muffins.)
- BAKE – Divide batter between the prepared cups. Sprinkle with a few chocolate chips. Bake at 375° for about 15 minutes, or until a toothpick comes out clean.
- COOL – Let muffins cool in pans for about 5 minutes, then remove to wire racks to cool completely.
How to store leftover muffins
These muffins will keep at room temperature for 4-5 days if stored in an airtight container. You can also store them in the refrigerator, but I find that they dry out a little faster.
You can also freeze them. Let them cool completely, then place them in heavy duty ziplock bags. They will last for 3-4 months in the freezer.
If you don’t have ziplock bags, you can use plastic containers. However, I find that baked goods keep better in ziplocks, because you can squeeze out the air as you remove the muffins. Less air = less freezer burn.
VARIATIONS:
- I like semi sweet chips because they get nice and gooey, but you can also use milk chocolate chips.
- Stir in 1/2 cup of chopped walnuts, pecans, or even coconut. Delish!
- For extra decadent muffins, you can drizzle melted chocolate chips or glaze over the tops of the muffins.
- For a crunchy topping, sprinkle some cinnamon sugar or decorator sugar over the tops of the batter before baking.
NEED TO USE UP EVEN MORE ZUCCHINI? TRY THESE RECIPES:
MORE TASTY MUFFINS:
Zucchini Chocolate Muffins
Ingredients
- ¼ cup vegetable oil
- ½ cup sugar
- 2 Tbsp brown sugar
- 1 egg
- 1 ½ cups grated zucchini
- ¼ cup sour cream
- ½ tsp vanilla extract
- 1 cup all purpose flour
- 3 Tbsp cocoa powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup semi sweet chocolate chips
Instructions
- Wash and grate zucchini; set aside. Spray 12 muffin cups with non stick cooking spray. Preheat oven to 375 degrees.
- In a large bowl, whisk together oil, sugar, brown sugar, egg, zucchini, sour cream, and vanilla.
- Add flour, cocoa powder, baking soda, salt, cinnamon, and all but about a tablespoon of chocolate chips. Stir gently just until combined.
- Divide batter between the prepared cups. Sprinkle the reserved chocolate chips over the tops.
- Bake at 375° for about 15 minutes, or until a toothpick comes out clean.
- Let muffins cool in pans for about 5 minutes, then remove to wire racks to cool completely.
Nutrition
With chocolate veggie muffins like these, you don’t have to feel guilty about eating chocolate for breakfast! But of course they are tasty any time of day. 🙂
My family loves muffins and these look fantastic, we have got to try this recipe 🙂
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I hope they’re a hit at your house as much as they are at mine!
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We’ve been overrun with zucchini from our garden the past few weeks, so I’ve been trying lots of new recipes in an attempt to use it all up. This one is our favorite so far! Such yummy, chocolatey muffins — I’ve already had requests to make them again!
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Yay, I’m so happy to hear that Samantha!
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