Double Chocolate Zucchini Muffins – SHK

These double chocolate zucchini muffins are incredibly moist and chocolate-free and will surely be everyone’s favorite muffins! They whip quickly, lower the sugar, and fill it with zucchini.. Great for breakfast or afternoon snacks.

Why You Want to Love These Chocolate Zucchini Muffins:

Simple, delicious, moist, chocolate, slightly sweet, packed with zucchini… Have I mentioned chocolate already? These double chocolate zucchini muffins are everything I want in the muffin. Seriously…they took a huge blow in our home.

Do you have extra zucchini in your garden? Use it to make these muffins. No garden? Go and get the zucchini made these muffins. They are not too sweet, but sweet enough to serve as a dessert in my book. However, not so much that you feel sad when you eat one (or two…). Do yourself and your loved ones a favor and bake it today.

Ingredients for making chocolate zucchini muffins:

• squash– About 2 medium zucchini. Before measuring, squeeze extra moisture out of the chopped zucchini.
• flour– We used all-purpose flour, but you can also use white whole wheat or a combination of both.
• Cocoa powder– We used regular unsweetened cocoa powder. You can also process it in Dutch – you will end up with a stronger chocolate flavor.
• baking powder– Baking powder makes these muffins super lightweight and fluffy.
• Salt– We used sea salt.
• Coconut oil– You will get the subtle coconut flavor we love! However, if you don’t like the flavor of coconut oil, you can use avocado oil.
• brown sugar– Increase moisture and a proper amount of sweetness.
• Vanilla extract
• egg– For structural and light.
• milk– We used regular 2% milk, but dairy-free alternatives worked fine.
• Chocolate chips– Optional, but delicious! We used mini semisweet chocolate chips.

How to Make Chocolate Zucchini Muffins:

1. Stir the ingredients together. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
2. Chop the zucchini. Chop the zucchini. You can do regular or fine stoves. Place the sliced ​​zucchini on a clean kitchen cloth or tissue and squeeze out as much extra liquid as possible.
3. Stir the wet ingredients together. In a separate bowl, whisk together oil, egg, brown sugar, milk and vanilla extract.
4. Combine everything. Add wet ingredients along with dry ingredients and zucchini and chocolate chips to the bowl. Stir until combined.
5. bake. Add batter to grease or lined muffin tin. Bake at 400 degrees for 20-22 minutes, or until the top of the muffin touches gently.

Tips and suggestions

Can you freeze chopped zucchini?

Yes! When I have a lot of zucchini, I chop it all up, squeeze out the extra moisture, and freeze it for 2 cups to measure. No zucchini would be wasted, it really speeds up these muffins! The frozen zucchini will last in the refrigerator for 8-10 months. Thaw before use.

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Make these gluten-free by using all-purpose gluten-free flours.

For dairy allergies, almond milk or other milk-oxidants can be used.

Avocado, vegetables, or other neutral flavored oils can be used instead of coconut oil.

Almond Joy Zucchini Coffee

For a delicious twist, add 1/2 cup chopped coconut and 1/2 cup chopped almonds before baking.

Store remaining chocolate zucchini muffins

The remaining muffins can be stored at room temperature for up to 2 days. You can also freeze extra muffins in a resealable freezer bag for 2-3 months.

More delicious zucchini recipes: