marilynpeight
These Chocolate Zucchini Muffins are moist and almost like a fudgy brownie. To make these double chocolate zucchini muffins fun for kids try adding M&Ms or baking bits to the batter and then place a few M&Ms on top of the freshly baked muffin while it is still warm. You can use up zucchini by making several batches of these muffins and freezing some for a quick treat later!
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Fudgy double chocolate zucchini muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/4 cups granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup grated, fresh zucchini undrained
- 2 large eggs beaten *see note
- 1/3-1/2 cup vegetable or canola oil
- 3/4 cup chocolate chips, M&Ms or semi sweet baking bits
Instructions
Preheat oven to 350 degrees.
- In a med-large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Add grated and undrained zucchini, eggs and 1/3 cup vegetable oil.
- Mix the wet and dry ingredients until the batter is well combined. The batter should be somewhat thick because as the zucchini bakes and softens, it will also release moisture into the muffins.
- Gently fold the chocolate of your choice into the zucchini muffin batter, being careful not to over mix the batter (overmixing muffins can cause them to be tough and to bake unevenly).
- Fill lined muffin tins 2/3 full with the zucchini muffin batter and then bake the muffins in the preheated oven for 20-25 minutes until they have puffed up and a toothpick inserted in the center comes out clean.
- Optional: Add M&Ms or baking bits onto the top of the warm muffins and then allow them to cool. As the muffins cool the baking bits will melt slightly and adhere onto the muffins.
Notes
If you love baking try Vanilla cupcakes with salted caramel frosting. If you just really need to use up some zucchini checkout this Zucchini stuffing casserole or Zucchini Sandwiches which are an Amish family favorite!
Combine dry ingredients before adding the wet ingredients.
Note#1
If you are using smaller eggs, such as store bought white eggs vs. large farm raised brown eggs, you will most likely need to add more oil so that the dry ingredients combine properly and are adequately moistened. The batter should be thinner than cookie dough but a bit thicker than cake or cupcake batter because the zucchini will release its juices as the muffins bake.
Note#2
I cannot recommend using frozen zucchini in this recipe as I have only tested this recipe using freshly grated zucchini. However you can freeze the muffins for up to 3 months after they have baked and cooled.
My kids love these baking bits so I like to add them for extra fun. The baking bits will lose some of their color as they bake into the muffins, so if you prefer to use chocolate chips instead, you certainly can!
I prefer to line my muffin tins with cupcake liners for the easiest removal. If you do not have cupcake liners on hand you can either grease the muffin tins before adding batter or you can cut a small circular piece of parchment paper to line the bottom of the tin and then grease the sides.
