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Moist Triple Chocolate Zucchini Muffins Recipe Easy Homemade with Dark Chocolate Chips

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These Moist Triple Chocolate Zucchini Muffins combine rich cocoa, melted dark chocolate, and dark chocolate chips with finely shredded zucchini for a moist, tender crumb and a chocolate lover’s dream. Perfect for sneaking veggies into breakfast or snacks.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) finely shredded zucchini, squeezed dry
  • ½ cup (120ml) whole milk (or dairy-free milk like almond milk)
  • ¼ cup (45g) dark chocolate, melted (70% cacao recommended)
  • ¾ cup (135g) dark chocolate chips

Instructions

  1. Prep the zucchini: Wash and dry one medium zucchini. Shred finely using a box grater or food processor. Wrap shredded zucchini in a clean kitchen towel and squeeze out excess liquid. Set aside.
  2. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  4. In a separate bowl, whisk melted butter with sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract and melted dark chocolate. Mix in shredded zucchini and milk.
  5. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Batter should be slightly lumpy.
  6. Fold in dark chocolate chips, reserving a few to sprinkle on top if desired.
  7. Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake for 20-25 minutes, checking doneness starting at 18 minutes with a toothpick. Toothpick should come out with a few moist crumbs but no raw batter.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini dry to avoid soggy muffins. Do not overmix batter to keep muffins tender. Use high-quality 70% cacao dark chocolate for best flavor. If batter is too thick, add up to 2 tablespoons more milk. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini muffins, triple chocolate muffins, chocolate zucchini muffins, healthy muffins, easy breakfast, snack recipe, dark chocolate chips, moist muffins

Find it online: https://spoonmira.com/moist-triple-chocolate-zucchini-muffins-recipe-easy-homemade-with-dark-chocolate-chips/