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chocolate zucchini muffins. close up side view of bakery style chocolate zucchini muffin on a wooden surface. there is a stack of muffins in the back right and a single muffin in the back left of the frame. background is abstract painting that has brown and yellow hues.

Chocolate Zucchini Muffins

Heather Wolf
No search for hidden veggie recipes is complete without Chocolate Zucchini Muffins. Packed with freshly grated zucchini and heart healthy olive oil, these bakery style muffins are a tasty way to get more good stuff in your diet.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Chill 20 minutes
Total Time 55 minutes
Course Muffins
Cuisine American
Servings 24

Ingredients
  

  • 2 1/4 cups all-purpose flour unbleached
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp sea salt fine
  • 1 tsp espresso powder
  • 1 cup olive oil extra virgin
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 4 large eggs room temperature
  • 1/2 cup full fat sour cream room temperature
  • 2 tsp vanilla extract pure
  • 3 cups grated zucchini
  • 1 cup bittersweet chocolate chips

Instructions
 

  • In a large mixing bowl, sift together dry ingredients: flour, cocoa powder, baking soda. baking powder, salt and espresso powder. Set aside.
  • In a separate bowl, use an electric mixer to beat together oil and both sugars.
  • Add eggs, one at a time, beating after each addition until well incorporated.
  • Beat in sour cream, vanilla and grated zucchini until combined.
  • Gradually add dry ingredients to wet, beating on low speed until just combined. Do not overmix.
  • Add chocolate chips, stirring with a spoon until evenly distributed.
  • Place batter in the refrigerator to chill while oven preheats.
  • Preheat oven to 425 degrees. Line a muffin tin with paper liners then set aside.
  • After oven has finished preheating, remove batter from refrigerator and fill muffin liners all the way to the top. Return remaining batter to the refrigerator until it's time to bake the second batch.
  • Bake muffins for 5 minutes at 425 degrees then, keeping the oven door closed, reduce oven temperature to 350 degrees and bake an additional 12 to 15 minutes or until a tester inserted into the center of a muffin comes out clean.
  • Allow muffins to cool in baking pan for 5 minutes then place muffins on a wire rack to cool completely.
  • After muffin tin has cooled to room temperature, increase the oven temperature to 425 degrees and repeat the baking process for your remaining batter
  • Cover and store muffins at room temperature up to 3 days or in the refrigerator up to 5 days.
Keyword chocolate, muffins, zucchini