These bakery style chocolate zucchini muffins are perfectly moist, fluffy, and contain the right amount of chocolate.
Make the most of zucchini season by whipping up a batch of these zucchini muffins. It's a great way to use a few zucchinis, while also adding extra nutrients to your chocolate muffins.
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Ingredients and substitutions
- All purpose flour - Otherwise known as plain flour.
- Brown sugar - The brown sugar can be substituted with granulated sugar (white sugar).
- Cocoa powder - Use a good quality unsweetened cocoa powder.
- Baking powder - Not to be confused with baking soda.
- Salt - The salt content can be increased or decreased to suit individual tastes.
- Milk - A whole fat milk was used in this recipe, however lower fat varieties could also be used, but may affect the end result slightly.
- Oil - Use a mild flavored oil, such as vegetable or canola oil.
- Egg - A large sized egg was used in this recipe.
- Vanilla extract - The vanilla extract can be substituted with 1 teaspoon of vanilla essence.
- Zucchini - Use fresh zucchini in this recipe.
- Chocolate chips - Semi-sweet chocolate chips were used in this recipe. These can be substituted with other varieties of chocolate chips, or can be omitted if preferred.
See recipe card for quantities.
Instructions
Step 1.
Combine the flour, brown sugar, cocoa powder, baking powder and salt in a large mixing bowl. Set aside.
Step 2.
Combine the milk, oil, egg, vanilla extract and grated zucchini in another mixing bowl.
Step 3.
Combine the dry ingredients, wet ingredients and ¾ of the chocolate chips.
Step 4.
Divide the batter between the muffin liners. Sprinkle over the remaining chocolate chips. Place into oven at 350 fahrenheit. Bake for 20 minutes.
Hint: It's important not to over-mix the muffin batter. Over-mixing the batter may result in dry and dense muffins.
Variations
- Banana zucchini muffins - Add a large mashed banana to the wet ingredients for chocolate zucchini and banana muffins.
- Chocolate chunk muffins - For chocolate chunk zucchini muffins, substitute the chocolate chips for chocolate chunks.
Equipment
- 12 hole muffin tin
- 12 paper muffin liners
- large mixing bowl
- Smaller mixing bowl
- Whisk
- Spatula
Storage
Store these muffins in an airtight container for up to 3 days.
These muffins are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Related
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Pairing
These are my favorite dishes to serve with chocolate zucchini muffins:
Chocolate Zucchini Muffins
These bakery style chocolate zucchini muffins are perfectly moist, fluffy, and contain the right amount of chocolate.
Ingredients
- 1 ¾ cups all purpose flour
- ¾ cup brown sugar
- ¼ cup cocoa powder
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (approximately 1 medium zucchini)
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350F (180c). Line a 12 hole muffin tray with paper liners and set aside.
- Add the flour, sugar, cocoa powder, baking powder and salt to a large mixing bowl. Whisk until well combined. Set aside.
- Add the milk, oil, egg, vanilla and grated zucchini to a smaller mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Add ¾ of the chocolate chips, and mix until just combined.
- Divide the muffin batter between the muffin liners. Sprinkle over the remaining ¼ cup chocolate chips, then bake for 20 minutes, or until cooked through. Allow to cool for 5 minutes before transferring to a coolng rack to cool completely.
Notes
- A skewer or toothpick can be used to check if the muffins are cooked through. Insert the skewer or toothpick into the center of a muffin. If the skewer or toothpick comes out clean, the muffins are done.
- Store in an airtight container for up to 3 days.
- These muffins are suitable for freezing for up to 3 months.
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