Death by Chocolate Zucchini Muffins are rich, double in chocolate, and loaded with zucchini and chocolate chips. These muffins are super moist in the center with a rich chocolate flavor and melted-gooey dark chocolate chips in every bite. To say these chocolate zucchini muffins are decadent – would be an understatement!
The first reaction you’ll get from these double chocolate muffins will be O-M-G!
These Death by Chocolate Zucchini Muffins are SO good, you will want to serve them as a dessert, rather than muffins.
Maybe you’ll even consider making them for a holiday.
In our house we love chocolate. In fact, I have to eat a piece of chocolate every day – and I mean every day. No kidding.
So when I was craving something chocolate, I spotted this recipe and decided to try it out.
Death by Chocolate Zucchini Muffins…
These chocolate zucchini muffins are loaded with:
- unsweetened cocoa powder
- bitter-sweet chocolate chips
- and flour
With these simple ingredients in my pantry, help me make them easy to whip up and baked in minutes.
I enjoy making all kinds of treats, muffins, and loaves of bread, especially my Banana Chocolate Chip Muffins, and always use sour cream in my recipes to give them their moist texture.
But this time, it’s the addition of zucchini that gives moisture to these muffins. And oh – how they turned out AMAZING!!
Reasons to add Zucchini to Chocolate Muffins…
- Surprisingly, I never realized that zucchini would do the same trick.
- Zucchini not only adds an incredible amount of moist texture to this recipe, but it is completely hidden in these muffins. Plus, since the cocoa powder and the bitter-sweet chocolate chips take over, no one will ever know!
- I usually keep zucchini in my fridge, all year long. So adding zucchini to this recipe was a no-brainer.
- In addition, adding fresh vegetables to a muffin recipe is always a bonus, especially when serving to kids.
- Zucchini adds in nutrients that are hidden in these muffins, making them healthier.
BEST PART? … each muffin is only 246 Calories! 😉
Questions and Answers…
1. Should We Shred or Grate the Zucchini?
It’s so much easier when we use a mini veggie chopper to mince the zucchini. We prefer to mince rather than grate it. It’s quick and easy and saves time. A mini veggie chopper is very convenient to use, but not required.
The recipe calls for 2 cups of zucchini – which makes these muffins that much healthier!
2. Do We Need To Scrape the Skins Off?
Personally, we prefer to lightly scrape the skins off the zucchini. It’s something our mom always did.
3. Can We Add Something On Top?
Yes, you certainly can. If you are considering making them as the “main dessert” simply coat the tops of each muffin with your choice of powdered sugar, chocolate ganache, sweet glaze, or chocolate frosting! (it’s the best!)
Trust me, they will take these muffins to a whole new level.
These Chocolate Zucchini Muffins are incredibly light and decadent alone.
We adore everything and anything made with chocolate from cookies to cakes but, they’ll all have to move over!
Simply because these Death by Chocolate Zucchini Muffins are by far the BEST chocolate muffins I have ever had!
Death by Chocolate Zucchini Muffins goes perfectly with a cup of coffee, tea, or milk. Enjoy them as a rewarding treat or to satisfy a chocolate craving.
Best of all – the kids will never know there’s a hidden secret ingredient in them.
You have to try these Death by Chocolate Zucchini Muffins and let me know how they turn out for you!
More Delicious Muffins with a Hidden Vegetable Inside?
- Cinnamon Sweet Potato Muffins.
- Lemon Zucchini Poppy Seed Muffins.
- Cinnamon Pumpkin Muffins.
- Paleo Banana Chocolate Chip Muffins
Ingredients Needed for Death by Chocolate Zucchini Muffins:
Cooks Notes and Tips:
1. Grating zucchini takes too long and is tedious work. Rather than grating them manually, I used my mini food processor and turned zucchini into tiny pieces. You can find the mini-food processor here on Amazon.
2. Also, 2 medium zucchinis gave me the 2 cups I needed for this recipe.
3. No need to squeeze out the water from the zucchini. For this recipe, these muffins need the excess liquid in the zucchini to make them super moist in texture.
4. Store zucchini muffins in a sealed container at room temperature, up to 2 days. Best to keep them in the refrigerator, this will stay fresh longer, up to one week, if they last that long.
5. Finally, allow muffins to cool completely before freezing. They freeze beautifully.
Another great recipe to try is our Triple Chocolate Zucchini Bread! It never disappoints!
And our Mint Chocolate Chip Zucchini Brownies – these are decadent too!
…Thanks for Pinning!
- 1 + 1/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 cup of sugar
- 1 egg, plus 1 egg yolk
- 1/2 cup (1 stick) melted unsalted butter
- 1 tsp. vanilla extract
- 2 cups packed grated zucchini ( 2 medium-size)
- 2/3 cup bittersweet chocolate chips (65% cacao)
- Preheat oven to 350 degrees F (180C). Line the muffin pan with paper cupcake liners Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt. Set aside.
- In another large bowl, whisk together sugar and egg and egg yolk until smooth, about 1 minute. Add (sightly cooled) melted butter and vanilla extract and continue to whisk until smooth. Whisk in the zucchini, and slowly add in the flour mixture, until all the flour mixture is well incorporated, about 2 minutes or 50 strokes. Finally, fold in the chocolate chips.
- Using an ice cream scoop, pour into the muffin cups evenly and fill them to the top.
- BAKE for 28 to 33 minutes, some ovens vary, therefore check on them after 25 minutes. Muffins are done when the toothpick comes out clean.
- Remove from oven and allow to cool for a few minutes.
- Makes: 12 chocolate zucchini muffins
Serving Size:1 muffin
Amount Per Serving: Calories: 246Total Fat: 11.5gCarbohydrates: 35gFiber: 2.2gSugar: 22gProtein: 3.5g
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Thanks for stopping by!
Happy and Healthy Baking! 🙂
xo Anna and Liz
|Serving size: 1 muffin|
|Amount per serving|
|% Daily Value*|
|Total Fat 11.5g||15%|
|Saturated Fat 7.2g||36%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2.2g||8%|
|Total Sugars 22g|
|Vitamin D 7mcg||33%|
|*The % Daily Value (DV) tells you how much a|