Double Chocolate Chip Zucchini Muffins

Zucchini season is in full swing, so if you’re on zucchini overload you should absolutely make these easy Double Chocolate Chip Zucchini Muffins this weekend. This is a fun and healthy twist on the classic Double Chocolate Chip Muffins that we know and love already!

 

Why I Love This Recipe

For all of you who grow zucchini in your garden or subscribe to a local CSA, I can pretty much guarantee that your zucchini supply is PLENTIFUL right about now. Or, you're like me and may have gone a little overboard at the farmer's market over the weekend. In any case, you should absolutely make these Double Chocolate Chip Zucchini Muffins for an easy breakfast on the go or a quick snack.

These Double Chocolate Chip Zucchini Muffins are a delicious and easy breakfast idea for kids and adults. They come together quickly in one bowl and store well in the freezer for when you need a quick snack! They're loaded with tons of cocoa powder, chocolate chips, and zucchini, making these muffins so moist and delicious! 

Any type of quick bread is excellent for toddlers (and adults, for that matter) as it truly doesn't take much time to prep. These Double Chocolate Chip Zucchini Muffins bake for 25 minutes or less, so it's an easy and fun activity to do with your kids.

Ingredients & Substitutions

• Avocado or vegetable oil
• White sugar
• Eggs
• Milk, any dairy or nut milk will work
• Vanilla extract
• Flour
• Cocoa powder
• Baking powder
• Baking soda
• Kosher salt
• Zucchini
• Chocolate chips
• For the full recipe and ingredients (including measurements) see below)

How to Make

• Preheat your oven to 350°F.
• In a large mixing bowl, whisk together the oil and sugar. Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined. Add the almond milk and vanilla.
• Slowly combine the flour, cocoa powder, baking powder, baking soda and salt into the wet ingredients and mix for a few seconds until just incorporated (try not to over mix the batter).‬ Add the zucchini and the chocolate chips and give it all a quick stir.
• Spray 2 muffin tins with non-stick spray and evenly divide the batter filling each tin ⅔ of the way. Sprinkle with extra chocolate chips.
• Transfer the tins to the oven and bake for 25 minutes or until toothpick tester comes out clean. Remove the muffins from the oven and let cool for at least 30 minutes before removing them from the pans and serving. If they need a little more time, continue baking until a toothpick tester comes out clean.

Tips & Tricks

Grate the Zucchini: Use a box grater to finely grate the zucchini. No need to peel it; the skin adds color and nutrients. If the zucchini is particularly large or watery, gently squeeze out excess moisture with a paper towel or cheesecloth.

Don’t Overmix the Batter: Overmixing can make your muffins dense and tough. Mix the wet and dry ingredients just until combined to keep the texture light and fluffy.

Incorporate Nuts or Chocolate Chips: For added texture and flavor, fold in chopped walnuts, pecans, or chocolate chips. They add a delightful crunch or sweetness to the muffins.

Use Fresh Baking Soda and Powder: Ensure your leavening agents are fresh. These ingredients are key to getting a good rise and a fluffy texture in your muffins.

Don’t Overfill the Muffin Tins: Fill your muffin tins about ⅔ to ¾ full. This allows room for the muffins to rise without spilling over.

Check Doneness with a Toothpick: Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they’re done. Overbaking can lead to dry muffins.

Let Them Cool Completely: Allow the muffins to cool in the pan for about 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.

FAQ's

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