Description

These Fudgy Double Chocolate Chunk Zucchini Muffins are a delightful blend of rich chocolate and moist zucchini, creating a brownie-like texture packed into a convenient muffin form. Perfect for a guilt-free treat or a sneaky way to enjoy veggies, these muffins are fudgy, chocolatey, and studded with melty chocolate chunks for an irresistible bite.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder

Wet Ingredients

2 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)

Add-ins

1 cup chocolate chunks or chips

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, salt, and baking powder until evenly combined.
Combine Wet Ingredients: In a separate bowl, beat the eggs with the vegetable oil, buttermilk, and vanilla extract until smooth.
Add Zucchini: Stir the grated zucchini into the wet mixture ensuring it’s distributed evenly.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the muffins tender.
Add Chocolate Chunks: Fold in most of the chocolate chunks into the batter, reserving a few to sprinkle on top of each muffin.
Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Top each with the reserved chocolate chunks.
Bake: Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can substitute the vegetable oil with melted coconut oil or canola oil for a slightly different flavor.
Make sure to squeeze out excess moisture from the grated zucchini if you want a denser muffin.
These muffins store well at room temperature for 2-3 days or can be frozen for up to 3 months.
For a dairy-free version, use a plant-based buttermilk substitute like almond milk with vinegar.
Do not overmix the batter to ensure the muffins stay tender and moist.

Keywords: zucchini muffins, double chocolate, fudgy muffins, chocolate chunk muffins, healthy chocolate muffins, zucchini dessert