double chocolate zucchini muffins

Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: ~35 minutes
Servings: 12 muffins
Skill Level: Easy
Category: Breakfast / Snack / Dessert
Cuisine: American
Dairy-Free Option: Yes
Kid-Friendly:

 Ingredients

Dry Ingredients:

• 1 cup all-purpose flour

• ½ cup whole wheat flour (or use all-purpose)

• ½ cup unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• ½ tsp ground cinnamon (optional, for warmth)

Wet Ingredients:

• 2 large eggs

• ½ cup neutral oil (like avocado, canola, or coconut oil)

• ½ cup maple syrup or honey

• ¼ cup brown sugar or coconut sugar

• 1 tsp vanilla extract

• 1½ cups finely grated zucchini (about 1 medium zucchini)

Chocolate:

• ½ cup mini or regular chocolate chips (plus more for topping)

• Optional: ¼ cup chopped dark chocolate for richer texture

 Equipment

• 12-cup muffin tin

• Muffin liners or nonstick spray

• Mixing bowls

• Grater or food processor

• Whisk and spatula

• Cooling rack

 Time & Effort

 Step-by-Step Instructions

 Step 1: Prep the Zucchini

1. Grate zucchini using a fine grater.

2. Place grated zucchini in a clean towel and squeeze out excess moisture — especially important for muffins not to get soggy.

 Step 2: Mix the Batter

In a large bowl, whisk together:

• Eggs

• Oil

• Maple syrup

• Brown sugar

• Vanilla extract

Then stir in the grated zucchini.

In another bowl, sift together:

• All-purpose flour

• Whole wheat flour

• Cocoa powder

• Baking soda

• Baking powder

• Salt

• (Optional) Cinnamon

 Step 3: Combine and Fold in Chocolate

1. Gently mix the dry ingredients into the wet mixture using a spatula or spoon.

2. Fold in ½ cup chocolate chips (and chopped chocolate if using).

Do not overmix — stir just until flour disappears for tender muffins.

 Step 4: Fill Muffin Tin

1. Preheat oven to 350°F (175°C).

2. Line a 12-cup muffin tin or grease well.

3. Fill each muffin cup about ¾ full.

4. Sprinkle extra chocolate chips on top for a pretty (and melty!) finish.

 Step 5: Bake

• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

• Cool in the pan for 5 minutes, then transfer to a cooling rack.

 Serving Suggestions

These muffins are perfect for:

• Quick breakfasts on the go

• School lunchbox treats

• Afternoon snacks with coffee or tea

• Chocolatey dessert with a dollop of Greek yogurt or peanut butter

 Storage & Freezer Tips

Pro Tip: Freeze extras and reheat as needed for busy mornings!

 Nutrition (Per Muffin – Approximate)

Values depend on ingredients and substitutions used.