These Double Chocolate Zucchini Muffins are flavored with a hint of cinnamon and clove and filled with plenty of shredded zucchini and chocolate chips!
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 a little old fast. 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.
For other tasty recipes made with zucchini to try be sure to check out my Cinnamon Zucchini Bread or Zucchini Lemon Poppy Seed Muffins next!
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⭐️ Why You Need to Make This Recipe
- Texture - The zucchini brings tons of moisture to this recipe for a soft and tender muffin with loads of melty chocolate chips throughout.
- Flavor - Deep chocolate flavor from Dutch-processed cocoa powder and semisweet chocolate chips with a kiss of spice from the addition of cinnamon and cloves.
🧈 Ingredients
Here are the ingredients needed to make these double chocolate zucchini muffins.
Ingredient Notes
- Oil - Any neutral-flavored liquid cooking oil would work well for this recipe.
- Cocoa Powder - I like to use Dutch-processed cocoa powder for a deep but smooth chocolate flavor.
- Zucchini - I prefer the zucchini to be shredded finer for this recipe but you could use a larger grater setting if preferred.
- Buttermilk - You could make homemde buttermilk if you don't have any on hand!
- Spices - Just a bit of cinnamon and cloves bring a great flavor dimension to this recipe like I also add to my Chocolate Zucchini Bundt Cake! You may omit the spices if you prefer.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and cloves.
Step 2: In a separate bowl, whisk together the oil, eggs, brown sugar, white sugar, buttermilk, and shredded zucchini.
Step 3: Add the combined dry ingredients and chocolate chips to the combined wet ingredients.
Step 4: Mix just until no streaks of flour remain, being careful not to overmix.
Step 5: Fill all 24 muffin cups of a prepared muffin tin with the batter.
Step 6: Bake in a preheated oven for 20-25 minutes or until a tester inserted into the center comes out clean.
🍫 More Chocolate Recipes
Looking for other decadent chocolate recipes like this? Try these:
If you tried these Zucchini Chocolate Muffins or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
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
- 1 tablespoon baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¾ cup neutral flavored cooking oil
- 2 eggs
- ⅔ cup brown sugar packed
- ⅔ cup granulated white sugar
- ½ cup buttermilk
- 2 cups shredded zucchini
- 1 cup 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 oil, eggs, white sugar, brown sugar, and buttermilk until fully combined. Add the shredded zucchini and stir in. Add the dry ingredients and chocolate chips to the wet and stir just until the flour mixture is incorporated. Do not overmix!
- 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!
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