I would love to take credit for this recipe but it’s not mine. I found it on the internet last year and made the loaf. It was so good I couldn’t believe it was packed full of zucchini! The concept of delicious and nutritious is a joke, right? But in this case, I have to say….there is some nutritional value with all that zucchini. I made another batch and used some whole wheat flour and reduced the sugar so now it’s even MORE nutritional. This version of the recipe makes 12 perfect Double Chocolate Zucchini Muffins.
These muffins are simple to make. You don’t even need to use the stand mixer. Not a fan of chocolate? You might like Zucchini Blueberry Loaf instead.Jump to Recipe
The first step is to shred the zucchini and let it sit in a strainer while you prepare the other ingredients. Sometimes zucchini can be a bit watery so this step will make sure that any extra liquid drains out. The smaller ones tend to be best and don’t peel them because there’s nutritional value and colour in the peel. Every little bit helps right?
Mix the dry ingredients in a big bowl. If you don’t have whole wheat flour it’s fine with all purpose. Whole wheat flour can make breads dense so it’s best used in combination with regular all purpose flour at a ratio of no more than 1/3 whole wheat to 2/3 regular flour.
In another bowl melt the butter and stir in the brown sugar, then eggs once it’s a bit cool. If you add a bit of the butter mixture to the eggs, give them a quick whisk then add it back to the butter mixture you’ll accomplish 2 things. First, you’ll make sure the eggs are blended before mixing in. And second, you’ll temper the eggs, meaning you won’t end up with scrambled eggs by adding cold eggs to warm butter. You have to really mix it well to incorporate the eggs.
The best chocolate for Double Chocolate Zucchini Muffins
The recipe calls for chocolate chips but I use the good stuff. One full bar is just under 1 cup chopped. Since you get some small bits while chopping, even though it may not measure to a full cup, there’s enough. And with higher cacao chocolate, it’s not as sweet which is good. There is some nutritional value in dark chocolate too. But I wouldn’t recommend using any higher than 70% because the chocolate gets quite bitter.
If you have a coffee maker like Nespresso or other types that use capsules, an espresso type is great for this recipe. Just poke a hole in the top and use that! It’s optional but if you have some it elevates the flavour.
Fill paper lined muffin tins using 2 spoons or an ice cream scoop to drop in the batter. This recipe makes exactly 12 muffins but if you can’t wait and need to eat one, just tell everyone it only makes eleven.
A mere 22 minutes later, moist and decadent muffins.
The original recipe that inspired these muffins is from Once Upon a Chef.
Look at the chunks of chocolate and colourful zucchini skin!
Here’s the recipe:
Double Chocolate Zucchini Muffins
- 2 cups shredded zucchini
- 1 ⅓ cup all purpose flour
- ⅓ cup whole wheat flour or use all purpose
- ⅓ cup cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp espresso powder optional but recommended
- ½ tsp salt
- ½ cup melted butter unsalted recommended
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 cup good quality higher % cacao chocolate not more than 70%
- Shred zucchini, including skin and let sit in strainer until ready to mix.
- In large mixing bowl combine flours, coca powder, baking powder, baking soda espresso powder and salt.
- In medium sized bowl melt butter. Stir in brown sugar until dissolved. Add vanilla and eggs when butter mixture has slightly cooled. Whisk well until combined.
- Chop chocolate into small pieces.
- Add liquid mixture to dry ingredients and stir just until blended.
- Add chocolate and zucchini to batter and combine. Do not over mix.
- Spoon evenly into paper lined muffin tins.
- Bake on middle rack of preheated oven at 350° for 22 minutes or until a toothpick inserted into middle of muffin comes out clean.
- Allow to cool before attempting to remove paper liner.