These double chocolate zucchini muffins are a result of the fact that I can’t walk by a discount produce rack without grabbing at least a few finds. It’s an automatic response. It’s no wonder, though, with the DNA of both dietitians and early New England settlers in my blood. I am bound by my ancestry to eke as many meals as I can out of whatever is available.
In this case what was available were slightly abused, almost ready for the bin, discounted zucchini. I first mastered the best minestrone soup ever. Next, I decided to make something sweet to reward my family for indulging my whims and being so open to trying the soup (which, I repeat, was incredible and has won over all but the most stubborn of offspring.) My husband suggested zucchini muffins so the search began.
The recipe I came up with has everything I love in a muffin. It’s got whole grain flour, it’s tender, and full of flavor. There’s enough oil to make them moist without making them greasy. I made both the double chocolate version and a more traditional zucchini muffin at the same time.
Both were absolutely fantastic, and the whole family devoured them. But not at first.
You put veggies in my chocolate??
Even with my adventurous kids, it was tough to convince them that anything so obviously packed with a green vegetable is going to taste like a real chocolate muffin. There was a moment of actual tears by one kid. “You put zucchini in BOTH OF THEM?” Then he saw his little sister snarfing down her second while rolling her eyes in mock ecstasy. No further selling was required 🙂
So, hit your discount produce rack and make some double chocolate zucchini muffins soon! Then bookmark this recipe for summer, when the garden’s bounty gives you more zucchini than you know what to do with.
Decadent Double Chocolate Zucchini Muffins
These double chocolate zucchini muffins are a decadent morning treat. They're tender and moist, rich with chocolate flavor, and lightly spiced with cinnamon and nutmeg.
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup milk of choice cow's, soy, almond, etc.
- 3/4 cup canola oil
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1.5 cups shredded zucchini about 1 small zucchini
- 1 cup semi sweet chocolate chips
Instructions
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Preheat oven to 350 degrees Fahrenheit. Prepare a 12-cup muffin pan with spray oil.
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In a large bowl, combine the flours, cocoa powder, sugar, baking soda, salt, baking powder, cinnamon and nutmeg. Stir with a whisk or fork until combined. Make a well in the center of the mixture then set aside.
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In a separate bowl or large measuring cup, whisk together the milk, oil, eggs, and vanilla. Pour all at once into the well in the middle of the dry mixture. Add the shredded zucchini. Stir gently together just until all dry ingredients are incorporated. Do not overmix, but be sure dry ingredients at the bottom of the bowl have been mixed in.
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Gently fold in the chocolate chips.
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Spoon batter into the prepared muffin pan, filling each cup almost to the top. Bake for about 20 minutes, then check by touching the tops of the muffins with a fingertip. If they are slightly sticky, continue baking until they are no longer sticky and spring back lightly to touch (about 2-3 more minutes). Remove from oven and allow to rest in pan for 5-10 minutes before removing to rack to finish cooling.
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Store completely cooled muffins in an airtight container at room temperature for 3-4 days.
Recipe Notes
- You can use standard unsweetened cocoa powder here, or a dark chocolate version. Both are delicious. The dark chocolate version is a slightly bolder chocolate flavor.
- Experiment using different types of chocolate chips: semi sweet, milk chocolate, dark chocolate, or espresso-infused chocolate chips would all be great.
- Any type of milk will work with this recipe. I have had equal success with cow’s milk, soy, and almond.
- For traditional (non-chocolate) spiced zucchini muffins, simply omit the cocoa powder and chocoalte chips, and increase the cinnamon to 2 teaspoons and the nutmeg to 1/2 teaspoon. Otherwise make as directed.
Note: I updated this 2012 post in 2020 with new photos and layout. However, the no-fail recipe has stayed the same. Below are the original photos for historical reference and to prove my photography skills have significantly improved!
Reblogged this on Juggling with Julia and commented:
Update on my Chocolate Chocolate Chip Zucchini Muffins! I made these again this weekend, with some minor adjustments and they were – if possible – even more incredible than the first time!! And a wee bit healthier. Not a bad day’s work, if you ask me 🙂
Here’s the minor changes I made:
1) Decrease oil to 2/3 cup AND decrease milk to just under 3/4 cup (i.e., a couple tablespoons less)
2) Increase oven temp to 400 degrees F and bake for about 20-22 minutes, until center is set.
**unbelievably moist without being “wet”, tender and chocolatey. Can not wait to make these again and again and again…
I’ll try this one…made some zuke choc chip mini loaves last year and they really wet and sticky and dense. This recipe sounds much better…cocoa powder is key!
Perfect timing. I am down to the last of last season’s frozen farm veggies and what do I uncover in my freezer? Shredded zucchini frozen in two cup quantities waiting to be made. I would go with just muffins but my daughter loves to bake treats and has been hounding me to make cupcakes….this will be the perfect blend!
I just copied this into my recipe folder! 🙂