Print

Fudgy Double Chocolate Zucchini Muffins (One Bowl, Easy Recipe)

fudgy double chocolate zucchini muffins - featured image
Print Recipe

These fudgy double chocolate zucchini muffins are a happy accident turned family favorite. Made in one bowl, they’re incredibly moist, rich, and packed with hidden veggies—perfect for a quick, indulgent treat.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • ½ cup semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Shred the zucchini. Wash one medium zucchini and trim off the stem end. Using a box grater, shred the zucchini on the large holes—you need about 1 cup loosely packed. Do NOT squeeze out the moisture. Set it aside.
  3. Mix the dry ingredients. In your large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps of cocoa.
  4. Add the sugars and oil. Pour in the granulated sugar, brown sugar, and vegetable oil. Stir with a wooden spoon or spatula until the mixture looks like wet sand—it will be thick and grainy. Don’t overmix; just combine until no dry flour remains visible.
  5. Add the eggs and vanilla. Crack the eggs directly into the bowl. Add the vanilla extract. Stir until the eggs are fully incorporated and the batter looks smooth and glossy. It will be thick, almost like brownie batter.
  6. Fold in the zucchini. Add the shredded zucchini (with all its moisture) to the bowl. Fold gently with a rubber spatula until the zucchini is evenly distributed. The batter will loosen slightly from the zucchini’s water—this is exactly what you want.
  7. Add the chocolate chips. Reserve about 2 tablespoons of chocolate chips for topping. Fold the remaining chocolate chips into the batter. Don’t overmix—just 8 to 10 folds should do it. Stop when you don’t see any more flour streaks.
  8. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups. The cups will be quite full—about ¾ full each. Sprinkle the reserved chocolate chips on top of each muffin.
  9. Bake for 18-22 minutes. Place the muffin tin in the preheated oven. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (not wet batter). The tops should look set and slightly domed.
  10. Cool in the pan for 5 minutes. Remove the muffin tin from the oven and place it on a wire rack. Let the muffins cool in the pan for exactly 5 minutes.
  11. Transfer to a wire rack to cool completely. After 5 minutes, carefully lift the muffins out of the tin and place them directly on the wire rack. Let them cool for at least 10 more minutes before serving.

Notes

Do not squeeze the moisture out of the shredded zucchini—it’s key to the fudgy texture. For best results, use room temperature eggs and fresh baking soda. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: chocolate zucchini muffins, fudgy muffins, one bowl muffins, easy muffin recipe, double chocolate muffins, zucchini muffins, healthy muffins, kid-friendly muffins

Find it online: https://sparklespoon.com/fudgy-double-chocolate-zucchini-muffins-one-bowl-easy-recipe/