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Moist Double Chocolate Zucchini Muffins (One Bowl)

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Rich, fudgy, and impossibly moist double chocolate zucchini muffins made in one bowl. The zucchini melts into the batter completely, making these the perfect way to sneak veggies into a decadent chocolate treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar (100g)
  • ½ cup packed light brown sugar (110g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini)
  • 1 cup semi-sweet chocolate chips (175g), plus extra for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup generously with butter or non-stick spray.
  2. Shred the zucchini. Wash one medium zucchini and trim off the stem end. Using a box grater, shred it on the large holes. You should end up with about 1 ½ cups of loosely packed shreds. Do not squeeze out the liquid. Set aside.
  3. Combine the dry ingredients. In your large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk for about 15 seconds to evenly distribute the leaveners and break up any cocoa clumps.
  4. Add the sugars and wet ingredients. To the same bowl with the dry ingredients, add the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Stir with a wooden spoon or spatula until just combined. The batter will look thick and a little lumpy. Do not overmix.
  5. Fold in the zucchini. Add the shredded zucchini (with all its liquid) to the bowl. Fold it gently into the batter.
  6. Add the chocolate chips. Toss in 1 cup of semi-sweet chocolate chips. Fold them in with just a few strokes. Reserve about 2 tablespoons of chips to sprinkle on top later.
  7. Portion the batter. Using an ice cream scoop or a large spoon, divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full. Sprinkle the reserved chocolate chips on top of each muffin.
  8. Bake. Place the muffin tin on the middle rack of your preheated oven. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs (not wet batter).
  9. Cool. Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool completely.
  10. Enjoy warm or at room temperature.

Notes

Do not squeeze the liquid from the shredded zucchini—it’s essential for moisture. Room temperature eggs are important to prevent the batter from seizing. For best results, use a cookie scoop for even muffins and check your oven temperature with an oven thermometer. These muffins taste even better the next day as flavors meld.

Nutrition

Keywords: double chocolate zucchini muffins, chocolate zucchini muffins, one bowl muffins, moist chocolate muffins, zucchini muffins, easy muffin recipe

Find it online: https://sparklechew.com/moist-double-chocolate-zucchini-muffins-one-bowl/