Yield: 24 muffins

Chocolate Zucchini Muffins Recipe

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Rich and fudgy Chocolate Zucchini Muffins with double the chocolate! Freezer friendly instructions too!

Ingredients

  • 4 large eggs
  • ½ cup vegetable oil
  • ½ cup sour cream
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon espresso powder
  • 3 cups shredded zucchini
  • 1 bag (11 oz) semi-sweet chocolate chips, divided

Instructions

  1. Preheat oven to 425 degrees F. Spray two 12-count muffin pans with nonstick baking spray and set aside.
  2. In a large mixing bowl, combine the eggs, vegetable oil, sour cream, sugar, and vanilla until blended. Add in flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Mix until combined.
  3. Fold in zucchini and 1 ½ cups chocolate chips. Using a large scoop (about ¼ cup batter), fill each muffin tin nearly to the top. Top with remaining chocolate chips.
  4. Bake for 5 minutes. While keeping the muffins in the oven, reduce oven temperature to 350 degree F. Continue baking for an additional 15 minutes. Remove from oven and cool.
  5. If freezing, cool completely. Slide each muffin carefully into a gallon sized ziploc bag (I can fit 9 per bag nicely) and freeze for several months. Place on room temperature counter to thaw overnight (still in bag).
  6. For extra deliciousness, heat muffin for ten seconds in the microwave to give it a warm, fudgy texture!

Notes

  • Adding the Espresso Powder does NOT make it taste like coffee. It just brings out the richness of the chocolate. I use this one from amazon!
  • How to freeze. Slide cooled muffins into a gallon sized zip bags and freeze. When ready to enjoy, let thaw overnight.
  • Fudgier muffins. Warm thawed muffins in the microwave for 10 seconds for an extra fudgy tasting chocolate muffnin.
  • Recipe makes 24 muffins. Perfect for a crowd or for freezing. Feel free to cut the recipe in half to make an even dozen.
  • Skip the chocolate. Make a batch of our delicious plain zucchini muffins for a perfect breakfast treat.

Nutrition Information:

Yield:

24

Serving Size:

1 muffin

Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 227mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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