Double Chocolate Zucchini Muffins
Double Chocolate Zucchini Muffins are rich, moist treats made with shredded zucchini for added moisture and texture, along with a decadent blend of chocolate baking bar and chocolate chips. They offer a delicious balance of indulgence and subtle nutrition, perfect for satisfying chocolate cravings while sneaking in some veggies.
Servings 18 muffins
Calories 323kcal
Ingredients
- 3 large eggs - at room temperature
- 3/4 cup canola oil
- 1/2 cup applesauce
- 2 teaspoons vanilla
- 2 ½ cups shredded zucchini
- 4 oz. unsweetened chocolate bar - melted
- 1 ½ cups sugar
- 3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chocolate chips - plus two teaspoons of flour
Instructions
- * NOTE: I recently adjusted this recipe. Instead of two cups of sugar, I used 1.5 cups. And instead of one cup of oil, I used 3/4 cup and added 1/2 cup of applesauce.
- Shred zucchini. Use a food processor or a veggie chopper to shred the zucchini.
- Mix the wet ingredients. In a mixing bowl, combine the eggs, oil, applesauce, and vanilla. Add the zucchini and stir.3 large eggs, 3/4 cup canola oil, 1/2 cup applesauce, 2 teaspoons vanilla, 2 ½ cups shredded zucchini
- Melt chocolate. Break up the chocolate bar and add to a microwave safe bowl. Melt at 50% power for short increments until creamy, stirring frequently. Be careful to avoid overcooking because the chocolate will get stringy.
- Add chocolate to wet ingredients. Add the chocolate to the wet ingredients and stir well.4 oz. unsweetened chocolate bar
- Add dry ingredients. Then add the dry ingredients – the sugar, flour, baking soda, baking powder, and kosher salt. Gently stir again.1 ½ cups sugar, 3 cups flour, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1 teaspoon salt
- Add chocolate chips. Add a couple of teaspoons to the chocolate chips and stir. Add them to the muffin batter and stir gently.1 cup chocolate chips
- Fill muffin tins. Spoon the muffin batter into a regular muffin tin lined with muffin liners. Add batter, filling to almost the tops of the liners.
- Bake. Bake in a preheated 350 degree oven until done in the center, about 22 minutes. Be careful to avoid over-baking. I like to remove them from the oven when the tops are just a little soft on top.
- Cool. Let the muffins sit in the tins for about 5 minutes before removing them to a cooling rack.
Notes
- Don’t skimp on the zucchini. That’s what makes them SO moist.
- Be careful when melting the chocolate to avoid burning it. I always cook for two minutes at 50% power in the microwave and then let it sit a bit before stirring. If you overcook it, it will be stringy and the muffins won’t be chocolatey.
- Add a teaspoon or two of flour to the chocolate chips before adding them to the mixture. This will ensure that all the chips don’t sink to the bottom of the muffins. I also added a few to the top for presentation.
- Watch the oven really closely when they are close to being done. We like the centers just a tiny big gooey.
Nutrition
Calories: 323kcal | Carbohydrates: 43g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 212mg | Potassium: 143mg | Fiber: 2g | Sugar: 24g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg