These Double Chocolate Zucchini Muffins are fluffy yet moist, flavoured with a hint of cinnamon and clove, and filled with plenty of shredded zucchini and lots of chocolate chips!
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Double Chocolate Zucchini Muffins
If you grow zucchini in your garden every summer, you know that a time usually comes when you have so much zucchini all at once to use up. Cooking with zucchini can get old fast and picky eaters tend to not care for it prepared that way. So, of course, we make it delicious by baking with it! You really cannot taste the zucchini in baked goods at all but it gives so much wonderful moisture to them! I'd say that's a win-win!!
Just look at those melty chocolate chips! Yum yum!! This recipe calls for a little bit of both ground cinnamon and cloves to give it just a hint of spice! I think this is just so necessary in chocolate zucchini recipes. It brings all the flavours together so wonderfully! If you don't care for spices in your chocolate dessert, feel free to omit the spices entirely, the muffins will still be delicious.
Here are some more zucchini recipes to try!
- Zucchini Lemon Poppyseed Muffins -- This recipe is a family favourite! So moist and flavourful!
- Zucchini Bread Recipe -- This zucchini bread is the best I've ever tried!
- Chocolate Zucchini Bundt Cake -- This recipe was actually adapted from this bundt cake recipe that I posted 2 years ago. Definitely a must-make!
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Double Chocolate Zucchini Muffins
Equipment
- 12-count muffin tin(s)
- muffin liners or non-stick spray
- mixing bowls
- measuring cups & spoons
- whisk
Ingredients
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 2 eggs
- ½ cup granulated (white) sugar
- ¾ cup brown sugar, packed
- ¾ cup canola oil
- ½ cup plain yogurt
- ½ cup milk
- 3 cups shredded zucchini
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat the oven to 350℉. Line the muffin tins with muffin liners or spray with non-stick cooking spray.
- Whisk together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and cloves in a large mixing bowl.
- In another mixing bowl, whisk together the eggs, white sugar, brown sugar, oil, yogurt, and milk until fully combined. Add the shredded zucchini and stir in. Add the dry ingredients into the wet and stir just until the flour mixture is incorporated. Fold in the chocolate chips.
- Scoop the batter into the prepared muffin tin(s), filling each cup (24 in total) about ¾ full with batter. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for 10 minutes before transferring to a wire rack to finish cooling. Enjoy!
Love,
Naomi ♡
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