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Ultra Moist Double Chocolate Zucchini Muffins (Easy One Bowl Recipe)

Close-up of two moist chocolate zucchini muffins topped generously with chocolate chips, sitting on a white plate.
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Make these bakery style chocolate zucchini muffins that are incredibly moist and tender. This easy, one bowl recipe hides vegetables perfectly, delivering a rich, decadent double chocolate flavor ideal for breakfast or snacks.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons instant espresso powder (optional, deepens chocolate flavor)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 1/2 cups finely grated zucchini, excess moisture squeezed out
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cocoa powder, and espresso powder (if using). This is your dry mixture.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, egg, oil, yogurt, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Fold in the grated zucchini and 3/4 cup of the chocolate chips until evenly distributed.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze the grated zucchini firmly in a clean kitchen towel or paper towels to remove as much water as possible. This step is key to moist muffins that are not gummy.
  • For a double chocolate experience, fold 1/2 cup of mini chocolate chips into the batter and sprinkle the remaining 1/2 cup on top before baking.
  • These muffins freeze well. Cool completely, then store in an airtight, freezer-safe container for up to three months. Thaw overnight on the counter.

Nutrition

Find it online: https://cookingzenith.com/chocolate-zucchini-muffins-moist-easy-recipe/