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Easy One-Bowl Double Chocolate Zucchini Muffins

double chocolate zucchini muffins - featured image
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Rich and chocolatey muffins with a sneaky veggie twist, made moist and fudgy by shredded zucchini. A simple one-bowl recipe perfect for quick, comforting treats.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, shredded and lightly squeezed to remove excess moisture)
  • 1 ¾ cups all-purpose flour (220g)
  • ½ cup unsweetened cocoa powder (50g), preferably Dutch-processed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar (150g)
  • ⅓ cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (120ml) (or regular milk mixed with 1 tablespoon lemon juice or vinegar, let sit 5 minutes)
  • ¾ cup semi-sweet chocolate chips (130g)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
  2. Grate the zucchini using a box grater or food processor. Place the shreds in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Stir in the granulated sugar until evenly mixed.
  5. Add the vegetable oil, eggs, vanilla extract, and buttermilk to the dry ingredients. Stir gently to combine until the batter is thick and glossy.
  6. Fold in the grated zucchini and semi-sweet chocolate chips gently, being careful not to overmix.
  7. Divide the batter evenly among the 12 muffin liners, filling each about ¾ full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back lightly when pressed.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter after adding zucchini and chocolate chips to avoid dense muffins. Squeeze zucchini well to remove excess moisture to prevent soggy muffins. Use room-temperature eggs for better batter consistency. Baking time may vary by oven; start checking at 18 minutes. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For dairy-free, use plant-based milk with lemon juice as buttermilk substitute and coconut oil instead of vegetable oil.

Nutrition

Keywords: double chocolate, zucchini muffins, one-bowl recipe, moist muffins, chocolate chips, easy baking, quick muffins, healthy dessert

Find it online: https://jodierecipes.com/easy-one-bowl-double-chocolate-zucchini-muffins-recipe-for-moist-homemade-treats/