Death by Chocolate Zucchini Muffins~ are loaded with zucchini, 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! And, let me warn you, you can’t just eat one. These 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 the 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 chocolaty, I spotted this recipe and decided to try it out.
I enjoy making all kinds of treats, muffins and breads especially my banana ones and always use sour cream in my recipes to get the moistness from them. Surprisingly, I never realized that zucchini would do the same trick.
Zucchini adds an incredible moist texture to this recipe, that is completely hidden in these muffins, and 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 brainier. Plus, adding fresh vegetables to a muffin recipe is always a bonus, especially when serving to kids. Adding 2 cups of zucchini – just made these muffins a little more healthier!
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 are amazingly light and decadent alone. But if you consider making them as a main dessert, simply coat with your choice of powdered sugar, chocolate ganache, or chocolate frosting! Trust me, you’ll take these muffins to a whole new level.
Loaded with zucchini, unsweetened cocoa, bitter-sweet chocolate chips, vanilla, butter, eggs and flour are simple ingredients in my pantry make it super easy to whip up and bake in minutes.
Chocolate zucchini muffins go perfect with coffee, tea, or milk. Enjoy them as a rewarding treat or to satisfy a chocolate craving.
Best of all – the kids will never know the hidden secret ingredient. You have to try these Death by Chocolate Zucchini Muffins and let me know how they turn out for you!Looking for more muffins with a hidden vegetable inside? Try our Cinnamon Sweet Potato Muffins!
Ingredients you may need:
bitter-sweet chocolate chips (65% cacao)
Cooks Tips: Grating zucchini takes too long and is tedious work. Rather than grating them manually, I used my mini food processor to the job, and turned zucchini’s into tiny pieces. You can find the mini-food processor here on Amazon. Also, 2 medium zucchinis gave me the 2 cups I needed for this recipe. Finally, allow muffins to cool completely before freezing. They freeze beautifully.
Also, try this recipe as a Chocolate Zucchini Bread! Just butter one loaf pan, dust with cocoa powder, and bake for 45 to 50 minutes. Allow bread to cool in the pan for 5 minutes, then transfer to rack to cool completely.
Recipe adapted by Delish.
- 1 + ¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- 1 cup sugar
- 1 egg, plus 1 egg yolk
- ½ cup (1 stick) melted unsalted butter
- 1 tsp. vanilla extract
- 2 cups packed grated zucchini ( 2 medium-size)
- ⅔ cup bitter-sweet chocolate chips (65% cacao)
- Preheat oven to 350 degrees. Line the muffin pan with paper cups. 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 scooper, 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 toothpick comes out clean.
- Remove from oven and allow to cool for a few minutes.
- Makes: 12 chocolate zucchini muffins
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10 Comments
Cheri Savory Spoon
March 22, 2017 at 4:25 pmThese muffins look amazing, love that you used zucchini. i have to have something with chocolate everyday too, I can't help myself;)
annaliz
March 22, 2017 at 8:08 pmHI Cheri! We are the same, always looking for chocolate late in the afternoon or before bedtime. We love these muffins, and hope you will give them a try! 🙂
Tricia Buice
March 22, 2017 at 8:25 pmLOVE these muffins! Healthy and delicious – what a great combination. Thanks for sharing these because I will make them soon 🙂
annaliz
March 23, 2017 at 1:08 amThank you Tricia, I had fun making them and eating them too! Lol!
SavoringTime in the Kitchen
March 23, 2017 at 1:41 pmI dearly love chocolate 😉 I, too, have a piece almost every day after lunch. I know I would enjoy these delicious muffins!
annaliz
March 23, 2017 at 2:38 pmThanks Sue! I bet you'll love them as well as we do! Enjoy!
Sandra
March 23, 2017 at 7:54 pmThe very name makes them sound so decadent! Oh my! Springtime is getting into shape time: more exercise, less carbs and sugar! However, my grandson is coming to stay in April and I think that may be the time to try out this recipe. He's a dab hand in the kitchen and cooking is part of our ritual together. When he likes a recipe we make together, he writes it down to take home with him! I have a feeling that this is one of those recipes!!
annaliz
March 24, 2017 at 3:08 pmSandra, I am making these muffins again! Every time I serve them – everyone flips over how decadent and super moist they turn out to be. Plus they're so CHOCOLATY!! I know your grandson will love them! Enjoy!
nicole nadel
April 26, 2017 at 7:14 pmSo delicious 😋
annaliz
April 26, 2017 at 8:29 pmThank you!!