Fudgy Double Chocolate Chunk Zucchini Muffins Recipe
These Fudgy Double Chocolate Chunk Zucchini Muffins are a decadent and moist treat that perfectly blends the rich taste of chocolate with the subtle sweetness of zucchini. Infused with chocolate chunks and a hint of vanilla, these muffins offer a brownie-like texture and a secret vegetable boost, making them an irresistible snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
Add-ins
- 1 cup chocolate chunks or chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, and baking powder. Ensure all ingredients are well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until smooth and fully incorporated.
- Incorporate Zucchini: Fold the grated zucchini into the wet ingredients, mixing gently to distribute evenly without overmixing.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir just until combined; do not overmix to keep the muffins tender.
- Add Chocolate Chunks: Gently fold in the chocolate chunks or chips, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no raw batter.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Be careful not to overmix the batter to ensure a fudgy, tender texture.
- Use fresh zucchini and squeeze out excess moisture if it is very wet to prevent soggy muffins.
- Chocolate chunks can be swapped for chips or chopped chocolate bars for different textures.
- These muffins keep well in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: zucchini muffins, chocolate zucchini muffins, fudgy chocolate muffins, double chocolate muffins, healthy chocolate muffins, zucchini dessert