Double Chocolate Chunk Zucchini Muffins
Moist double chocolate zucchini muffins loaded with chocolate chunks. Easy homemade bakery-style treat.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini lightly squeezed
- ¼ cup milk
- 1 cup chocolate chunks or chocolate chips
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, mix granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. Stir in grated zucchini and milk. Gradually add dry ingredients to wet mixture and mix until just combined. Fold in chocolate chunks evenly. Divide batter evenly among muffin cups, filling about 3/4 full. Bake for 18–22 minutes until a toothpick inserted comes out with a few moist crumbs. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Squeeze zucchini lightly to remove excess moisture but do not over-dry. Avoid overmixing to keep muffins tender. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.