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Double Chocolate Zucchini Muffins

Indulgent Double Chocolate Zucchini Muffins You'll Love

These Double Chocolate Zucchini Muffins are a decadent treat, offering rich chocolate flavor and a creamy center while incorporating healthy zucchini.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-friendly option.
  • 1/3 cup Cocoa Powder Use unsweetened cocoa for the best results.
  • 1 cup Granulated Sugar Coconut sugar can be used as a healthier alternative.
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal fluffiness.
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal fluffiness.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 2 large Eggs Try a flax egg for a vegan option.
  • 1/2 cup Vegetable Oil Melted coconut oil works well too.
  • 1 cup Zucchini Squeeze out excess moisture.
  • 1 cup Bittersweet Chocolate Chips Semi-sweet chips can work for a sweeter option.
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Opt for dairy-free cream cheese for a dairy-free version.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Box grater
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or greased lightly.
  2. Grate the zucchini, wrap it in a kitchen towel, and squeeze out excess moisture.
  3. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  4. In another bowl, combine eggs, vegetable oil, and zucchini, whisking until blended.
  5. Slowly pour the wet ingredients into the dry ingredients and fold gently until just combined.
  6. Fold in the chocolate chips gently to combine.
  7. Spoon the batter into the muffin tin, filling halfway, add cream cheese, and top with more batter.
  8. Bake for 20 to 25 minutes, then check for doneness with a toothpick.
  9. Let the muffins cool for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, ensure zucchini is thoroughly squeezed to prevent sogginess. Avoid overmixing for light and fluffy muffins.

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