Zucchini is a mild and often underrated summer squash. While it’s excellent in main and side dishes, it’s also a great way to amplify the flavor and moisture in baked goods. Everyone loves moist, homemade zucchini bread. Or you might make a fabulous chocolate zucchini cake. This recipe for zucchini muffins is one of my favorite ways to use the vegetable. The moist chocolate muffins are studded with white chocolate chips for a yummy snack your family will love.
Recipe Ingredients
- Flour: All-purpose flour is the best choice for muffins.
- Unsweetened Cocoa: Use natural unsweetened cocoa in the recipe, not Dutch process.
- Baking Soda: Together with the acidic natural cocoa, this helps the muffins rise.
- Vegetable Oil: Use a neutral-flavor oil, such as canola, safflower, or corn oil.
- Egg: The egg adds to the texture and volume.
- Milk: Whole milk is used in this recipe for its slightly higher fat content.
- Vanilla: A generous amount of vanilla enhances the chocolate flavor.
- Sugar: Granulated sugar is used in this recipe, but you might opt for a combination of brown and granulated.
- Zucchini: The unpeeled zucchini is shredded, so all you’ll notice in the muffins is the extra moisture.
- White Chocolate Chips: The white chocolate stands out in the muffins, making them more attractive and flavorful.
Recipe Variations
Chocolate Chips: Instead of white chocolate chips, add semisweet or milk chocolate chips, or try making the muffins with another add-in, such as butterscotch or brickle chips.
Sugar: For slight caramel flavor, use 1/4 cup of brown sugar and 1/2 cup of granulated.
Nuts: Add texture with chopped pecans or walnuts.
Toppings: Add a topping of cinnamon sugar just before baking.
Tips for Delicious Muffins
- Avoid overmixing the muffins. Mix the wet and dry ingredients until moistened, then fold the remaining ingredients into the batter until they are distributed throughout the batter.
- Measure the flour correctly. Too much flour can make the muffins dry and crumbly. If you can’t weigh the flour, stir it, spoon it into a cup, and level it off.
- Preheat the oven. As soon as you put the batter in the muffin tin, it should be ready to bake.
- Line the pan. If you don’t have paper liners, grease and flour the muffin cups.
Chocolate Zucchini Muffins
These mouthwatering chocolate zucchini muffins are sure to satisfy your sweet tooth!
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Total Time: 32 minutes
- Yield: 12 servings 1x
- Category: Muffins
- Method: Bake
- Cuisine: American
Ingredients
- 1 1/3 cups (170 grams) all-purpose flour
- 1/2 cup (42 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1/2 cup whole milk
- 1 large egg
- 1 1/2 teaspoons vanilla
- 3/4 cup granulated sugar
- 1 1/2 cups grated zucchini, drained
- 2/3 cup white chocolate chips
Instructions
- Line a 12-cup muffin tin with paper liners and preheat the oven to 350 F.
- Combine the flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the eggs with the milk, vanilla, and sugar.
- Add the flour mixture to the egg mixture and mix just until combined.
- Fold in the zucchini and white chocolate chips.
- Fill 12 muffin tins 3/4 full.
- Bake the muffins for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for 10 minutes, then remove to a rack to cool completely.
- Enjoy!
