Description
These Chocolate Zucchini Muffins are a moist, rich, and delicious treat combining the subtle freshness of zucchini with deep chocolate flavor. Perfect as a snack or breakfast option, they use natural sweeteners like maple syrup and offer a delightful balance of sweetness with a tender crumb. Made with simple pantry ingredients and a quick mixing method, these muffins are ideal for bakers of all skill levels.
Ingredients
Dry Ingredients
- 1 1/2 cups (192g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 1/3 cup (30g) Dutch-processed cocoa powder
- 1/2 cup (100g) light brown sugar, packed
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
Wet Ingredients
- 1 cup (130g) packed finely grated zucchini (about 1 medium zucchini)
- 1/2 cup (150g) pure maple syrup
- 1/4 cup (60g) milk of choice
- 1 large egg + 1 egg yolk
- 1 tsp vanilla bean paste
- 1/2 cup (112g) refined coconut oil, melted
Add-ins
- 3/4 cup (140g) dark chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with 11 paper liners to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour or gluten-free flour, Dutch-processed cocoa powder, light brown sugar, baking soda, baking powder, and kosher salt until well combined.
- Add wet ingredients: To the dry mix, add the finely grated zucchini (no need to squeeze out the moisture), pure maple syrup, milk, one large egg plus one egg yolk, and vanilla bean paste. Whisk these ingredients roughly to combine them evenly.
- Incorporate coconut oil: Pour in the melted refined coconut oil and whisk thoroughly until the batter is smooth and fully mixed together without overmixing.
- Fold in chocolate chips: Switch to a silicone spatula and gently fold the dark chocolate chips into the batter, ensuring they are evenly distributed without deflating the mixture.
- Portion the batter: Divide the batter evenly among the 11 cupcake liners, filling each completely. Using a large 2 oz ice cream scoop can help portion the batter uniformly.
- Bake the muffins: Place the cupcake tin in the preheated oven and bake for 25 to 30 minutes. The muffins should be well puffed, and the center should feel bouncy to the touch when done.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes. Then transfer them to a cooling rack to cool completely or to room temperature.
- Serve and enjoy: Enjoy the muffins warm or at room temperature for the best taste and texture.
Notes
- Do not squeeze the grated zucchini; the moisture adds to the muffin’s tenderness.
- Using Dutch-processed cocoa powder provides a smoother chocolate flavor and richer color.
- Refined coconut oil is recommended for a neutral flavor; unrefined coconut oil can impart a coconut taste.
- You can substitute milk of choice with dairy or plant-based options such as almond or oat milk.
- Ensure not to overmix the batter to keep the muffins tender and moist.
- For gluten-free versions, use a 1-to-1 gluten-free baking flour.
- The muffins freeze well; store them in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
