These healthier Double Chocolate Zucchini Muffins are packed with veggies and they’re a more wholesome way to satisfy your chocolate cravings. They’re the perfect easy muffin recipe and a sneaky way to get your family to eat their veggies!
Looking for MORE delicious recipes? You’ll love these Best Ever Banana Muffins, or this Cranberry Orange Oatmeal Bread!
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Welcome to the #FoodieMamas second monthly recipe roundup! Our theme this month is Zucchini and my contribution is this amazing recipe for Double Chocolate Zucchini Muffins!
I don’t know about you, but every year our garden yields several absolutely gigantic zucchini that are perfect for using in baking but too big do do much else with (seriously, they’re almost as tall as my one-year-old). I guess that’s just part of living on the Canadian prairies, which is fine with me since I begin every fall with a freezer full of shredded zucchini for baking!
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
Get my easy no-fail muffin baking e-cookbook!
And because it’s #FoodieMamas time, I’ve linked the other #FoodieMamas recipes below for you to check out. There are some really great ones this month!!
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I really hope you enjoy this Double Chocolate Zucchini Muffins recipe, and please take some time to check out the other #FoodieMamas recipes I have listed below!
Kim from Feed Me Seymour is showcasing a Crispy Zucchini with Honey Mustard Aioli this month!
Looking for MORE delicious recipes? You’ll love these Best Ever Banana Muffins, or this Cranberry Orange Oatmeal Bread!
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
Get my easy no-fail muffin baking e-cookbook!
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Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Double Chocolate Zucchini Muffins
Recipe: Ingredients
- 2 cups grated or shredded zucchini there's no need to peel it
- 1 cup vegetable oil
- 1/2 cup low fat buttermilk
- 1 1/2 cups white sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups all purpose flour
- 6 tbsp dutch processed cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 cups chocolate chips
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- To a large bowl add the shredded zucchini, oil, buttermilk, sugar, eggs and vanilla.
- Mix these ingredients together until they're well combined. Sometimes it's easiest to break up the eggs into the mixture with a fork first and then finish off the mixing with a wooden spoon.
- Add the flour to the bowl, along with the cocoa powder, baking soda, salt and cinnamon.
- With a wooden spoon or rubber spatula, mix all the ingredients together just until combined.
- Add the 1 1/2 cups of chocolate chips to the batter and fold them in carefully without over-mixing, reserving the other 1/2 cup to sprinkle on top of the muffins if you wish.
- Divide the batter evenly between 24 muffin cups and sprinkle the remaining chocolate chips over the tops of the batter.
- While the batter is still raw you'll be able to see little pieces of zucchini peeking through, but as soon as the muffins have baked the zucchini should disappear almost completely.
- Bake the muffins at 350 degrees Fahrenheit for about 24 minutes. Test them by inserting a toothpick into one muffin and if it comes out clean, they're done!
- Remove them from the oven and let them cool in the muffin tins for 10 minutes before removing them to a wire rack to cool completely.
- It's a wise idea to wait to enjoy them until they're at least cool enough to hold in your hand, but these are SO yummy when they're still warm and the chocolate chips are melted and soft.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These look so yummy. I've never actually baked with zucchini before, but now I'm inspired to try! 🙂
Thanks Olivia! You've got to try it!! It makes whatever you're baking so moist, yet you can hardly see or taste the zucchini at all. It's especially great in muffins and cakes 🙂
Very informative, keep posting such good articles, it really helps to know about things.
Thanks!
I just pulled a batch of these out of the oven. One jumped out of the muffin tin and right in to my mouth – absolutely delish! Thanks, Busy Baker!
So glad you enjoyed it!! Thanks for the positive feedback!
Is there anything I can substitute for buttermilk?
You can use milk (or non-dairy milk) and add 1 1/2 teaspoons of lemon juice or vinegar (to substitute for the acid in the buttermilk).
These are delicious! I subbed coconut oil and coconut palm sugar. Yummy!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Can we freeze these?
Yes! You can keep them in the freezer for up to 3 months as long as you wrap them well in plastic wrap and/or freezer bags to protect them from freezer burn.