Best 2 Double Chocolate Zucchini Muffins Recipes

Indulge in the ultimate chocolate-zucchini delight with our delectable Double Chocolate Zucchini Muffins. These moist and fluffy muffins are a symphony of rich chocolate flavor and tender zucchini, making them a perfect treat for chocolate lovers and health-conscious bakers alike. Each bite offers a burst of chocolatey goodness, while the hidden zucchini adds a moist texture and extra nutrients. With two variations – classic double chocolate and irresistible chocolate chip – you can choose your perfect muffin match. Treat yourself and your loved ones to these irresistible muffins that combine indulgence and wholesome goodness.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Healthy Double Chocolate Zucchini Muffins image

Healthy chocolate zucchini muffins made with whole wheat flour and no butter or refined sugars (besides chocolate chips). They're naturally sweetened with banana and honey or maple syrup for an insanely delicious, perfectly moist double chocolate zucchini muffin!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Breakfast Dairy Free Muffins Nut Free Snack

Time 35m

Number Of Ingredients 12

Ingredients

1 1/4 cup whole wheat pastry flour or white whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil, melted and cooled (or sub olive oil)
1/3 cup honey, agave nectar or pure maple syrup
1 teaspoon vanilla
1 egg
1 cup shredded zucchini (from about 1 medium zucchini)
1 ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
1/2 cup unsweetened vanilla almond milk
1/2 cup regular or mini chocolate chips, dairy free if desired

Steps:

Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
Squeeze shredded zucchini of excess water with a paper towel. This is important, so don't forget!
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

Nutrition Facts : ServingSize 1 muffin, Calories 160 kcal, Carbohydrate 25 g, Protein 3.4 g, Fat 6 g, Fiber 2.3 g, Sugar 14 g

CHOCOLATE ZUCCHINI MUFFINS

Chocolate Zucchini Muffins image

Chocolate Zucchini Muffins are rich, delicious and loaded with flavor. Have 'em for breakfast all week long. Every morning is better with chocolate!

Provided by Jamie

Categories Breakfast

Time 32m

Number Of Ingredients 13

Ingredients

1 1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (I used Hershey's Special Dark)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups finely grated zucchini, slightly drained
1 cup semisweet chocolate chips
1/2 cup mini milk chocolate chips, optional

Steps:

Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
Gradually add the dry ingredients into the sugar mixture and mix until just combined.
Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
Bake in preheated oven for 18-22 minutes.

Nutrition Facts : Calories 328 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 muffin, Sodium 188 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

Tips:

Use a grater with large holes: This will help create long, thin zucchini shreds that will blend seamlessly into the batter.
Don't overmix the batter: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are fully cooked.
Let the muffins cool completely before frosting them: This will help the frosting set properly.
Store the muffins in an airtight container at room temperature for up to 3 days: You can also freeze the muffins for up to 2 months.

Conclusion:

These double chocolate zucchini muffins are a delicious and nutritious way to use up your summer zucchini. They're moist, chocolatey, and packed with zucchini flavor. They're also easy to make and can be enjoyed for breakfast, lunch, or a snack. So next time you have some zucchini on hand, give these muffins a try!

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