These are really double Chocolate Zucchini Muffins made with delicious Dutch process cocoa powder, dark chocolate chips and grated zucchini. These muffins are extra, extra moist and yummy and one of my son’s personal favorites.
I used to make them for his birthday because he preferred these to typical cupcakes. Fluffy, moist and so, so tasty, and if you don’t believe me then you’ll just have to try them for yourself. Double the recipe if you need because they’ll be snatched up so quickly!
To make these Double Chocolate Zucchini Muffins, you will need the following ingredients:
Preheat the oven to 350 °F and line a muffin tray with paper liners or lightly spray with non-stick cooking spray.
In a large bowl, whisk 1½ cups of all-purpose flour with ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt until well combined.
In a separate bowl, whisk ½ cup of canola oil with ½ cup of milk, 2 large eggs, 1 teaspoon of vanilla extract, and 1 cup of granulated sugar and mix until smooth and well combined.
Add the dry mixture into the bowl with the wet ingredients and stir together until just incorporated.
Stir in 1½ cups of grated and drained zucchini until evenly mixed.
Fold in ½ cup of chopped dark chocolate.
Pour the prepared batter, evenly, into the muffin tray, filling each one about ¾ full.
Bake in the preheated oven for 20-22 minutes until a wooden toothpick inserted into the center comes out clean.
Cool in the muffin tray for about 5 minutes before removing to cool completely and serving! Store for 3-5 days or 3 months in the freezer.
Are you looking for a safe proof muffin recipe? Then try these delicious Chocolate Zucchini Muffins because they’ll quickly become your new best friend. If you love our baking recipe then share the love and tag us online with our hashtag #cookmerecipes in your own pictures, online!
I love it! Thanks for sharing!
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