Fudgy Double Chocolate Chunk Zucchini Muffins Recipe
These Fudgy Double Chocolate Chunk Zucchini Muffins are a moist and decadent treat that cleverly hides shredded zucchini for added moisture and nutrition. Bursting with rich cocoa and loaded with chocolate chunks, these muffins have a perfect balance of fudgy brownie texture and tender crumb, making them an irresistible snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
Add-ins
- 1 cup chocolate chunks or chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, and baking powder until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs. Stir in the vegetable oil, buttermilk, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Zucchini: Fold the grated zucchini into the wet ingredients, ensuring it is evenly distributed for moisture and texture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together just until combined; avoid overmixing to keep muffins tender.
- Add Chocolate Chunks: Fold in the chocolate chunks or chips evenly through the batter for gooey, melted pockets of chocolate.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs but no wet batter.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step helps the muffins set perfectly.
Notes
- Be sure to squeeze out excess moisture from the grated zucchini with a clean kitchen towel to avoid soggy muffins.
- For extra fudginess, substitute half of the vegetable oil with melted butter.
- Use dark chocolate chunks for a richer chocolate flavor, or semi-sweet for a balanced sweetness.
- These muffins freeze well; store them in an airtight container for up to 3 months.
- You can omit the chocolate chunks if you prefer, but they add delightful texture and richness.