Double Chocolate Zucchini Muffins
Whether it’s for breakfast, or the perfect afternoon snack, these Double Chocolate Zucchini muffins will always satisfy a healthy sweet tooth. They are super easy to make, can be ready in less than an hour and require mostly household ingredients.
Tips To Make Double Chocolate Zucchini Muffins
1.) Read through the ingredient list and instructions prior to getting started. Many baking missteps can be avoided by understand the recipe and what ingredients are required.
2.) Be sure to grate the zucchini fine. Smaller pieces of zucchini disappear into the cake batter effortlessly, making for a perfectly hidden boost of nutrients.
3.) It is critical to squeeze out any excess juice from the zucchini before adding to the muffin batter. Too much liquid will make for a soggy muffin.
4.) The ingredient list calls for kefir, but make sure it’s whole milk kefir. I use this Kefir by Lifeway Foods, which has the perfect fat content, flavor and consistency for the muffins.
5.) Bake the muffins in two batches. Don’t place all the muffins in the oven at the same time (unless you have a tin that accommodates 24 muffins). Layering two muffin tins in the oven will prohibit even heat circulation, and the muffins won’t rise efficiently. Moreover, I don’t recommend baking the trays side by side. For a standard oven, bake one tray at a time.
6.) If your oven has a convection feature, use it!
Equipment and Ingredients Needed
For equipment, you’ll need the following: a stand or handheld mixer, large bowl, whisk, cheese grater, two-12 count muffin tins with cupcake liners.
Most of the ingredients are pantry staples, including butter, granulated and brown sugar, vanilla, eggs, cocoa powder, flour and chocolate chips.
Items that may require a trip to the grocery store include zucchini and kefir, so plan accordingly. I also like to top the muffins with turbinado sugar for a bit of a crunchy top.
Alternatives and Variations
These muffins are super versatile. They are delicious with nuts, like walnuts or pecans, or other fun ingredients like coconut or banana chips or even a zucchini/ carrot mix, for extra veggies. Feel free to experiment, making the recipe your own.
In the mood for something different? Try my Blackberry Coffee Cake, Pumpkin Coffee Cake, or my Sourdough French Toast.
Final Tip
I highly recommend sprinkling the top of the muffins with turbinado sugar. Not only does this add a delicious crunch, make it makes the muffins visually appealing.
Double Chocolate Zucchini Muffins
Ingredients
- 1 stick salted butter, room temperature
- 2 tablespoons avocado oil (canola or vegetable can be substituted)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsweetened cocoa powder
- 1/4 cup hottest tap water
- 1 cup Whole Milk Lifeway Kefir
- 1 cup zucchini, finely shredded with juice squeezed out
- 1 1/2 cup semi sweet chocolate chips + 1/4 cup to top muffins
- 1/2 cup turbinado sugar
Instructions
- Preheat over to 425°F. Line two 12-count muffin tins with cupcake liners. Note, this recipe yields about 20 muffins so line the second muffin tin with only 8 liners. Set aside.
- Using handheld or stand mixer fitted with the paddle attachment, beat together the butter, sugars and oil on medium speed for 1 minute or until light and fluffy.
- Add the eggs, one at a time, and mix until just combined. Scrape the bowl as needed. Add the vanilla and briefly mix one more time.
- In a medium bowl, whisk together the flour, baking soda and salt. In another bowl, whisk together the cocoa powder, water and kefir.
- Into the mixer on low speed, add half of the dry ingredients followed by the chocolate kefir mixture. Finish with the remaining dry ingredients. Mix until just combined. Fold in the shredded zucchini and 1-1/2 cups chocolate chips.
- Add 1/4 cup of batter into each muffin tin. Before baking, add 1 teaspoon of turbinado sugar on top of each muffin and a few additional chocolate chips.
- Bake muffins trays one at a time. Allow muffins to bake at 425°F for 2 minutes before lowering the temperature to 350° F. Bake the muffins for 12-15 minutes, or until a toothpick inserted comes out clean. Remove the muffins promptly and cool on a wire rack. Repeat process with the next muffin tin, being sure to remember to add 1 teaspoon of turbinado sugar before baking.
- Allow muffins to cool on a wire rack 10-15 minutes before enjoying. Muffins are best enjoyed the day they are made.
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