Double Chocolate Chip Zucchini Muffins

These Chocolate Chip Zucchini Muffins are the best for breakfast, snack, or even dessert! They’re so simple to make with just a couple of bowls. They’re a true crowdpleaser, everyone always asks if we bought them from a local bakery.

When it comes to making a good muffin, we have a couple of recipes up our sleeve. These Double Chocolate Chip Zucchini Muffins happen to be our favorite and for good reason, they’re so decadent and rich!

With just a handful of ingredients you already have in your pantry, you can make these in just about 30 minutes with no fancy equipment. We always bring them to church potlucks and brunches, and believe us when we say they will be the first thing gone!

If you love a sweet baked good, be sure to also try our Chocolate Loaf Cake and Lemon Blueberry Pound Cake.

Why You’ll Love this Recipe

• Simple muffin recipe everyone loves. These truly are a bakery-style muffin that everyone requests over and over.
• Great way to use up zucchini. Especially in the summer months, we have so much zucchini! These muffins are the perfect way to use the vegetable in a different way.
• Easy recipe for the beginner baker. It’s super straightforward to make with no fancy equipment. Kids love to help out too!

Laura Ashley’s Tip: Make sure you grate the zucchini on the large holes of the box grater and don’t wring it out. We want all of the moisture of the zucchini in the muffin batter.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Whole buttermilk: Makes the muffins tender and adds a nice tang to the batter.
• Neutral oil: Keeps the muffins moist in texture.
• Granulated sugar: Sweetens the batter perfectly.
• Large eggs: Binds everything together.
• Self-rising flour: This is flour that already has baking powder and salt in it. If you want to make your own, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to 1 cup of flour.
• Special dark or regular unsweetened 100% cocoa powder: Where the chocolate flavor comes from in these zucchini muffins.
• Baking powder: We add more baking powder to make sure the batter rises and becomes light and fluffy.
• Salt: Seasons the muffin batter just right.
• Vanilla: Adds our favorite caramel and floral notes.
• Grated zucchini: The key ingredient that helps these muffins be moist and tender.
• Chocolate chips: Adds chocolatey goodness to every bite.

Tools You’ll Need

• 12-Cup Muffin Pan
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons
• Large Scoop (3 tablespoon or #20 size)
• Cooling Rack
• Mixing Bowls
• Spatula

How to Make Chocolate Chip Zucchini Muffins

1. Preheat oven to 425ºF. Butter, spray or line with cupcake liners every other hole of a 12-cup muffin pan.
2. In a large mixing bowl , whisk together buttermilk, oil, granulated sugar, eggs, and vanilla extract until smooth.

3. Add self-rising flour, cocoa, baking powder, and salt.. Mix just until combined. Don’t overmix. (Sift dry ingredients first, if desired.)

4. On the large holes of the box grater or cheese grater, shred the zucchini.

5. Fold in the zucchini and 3/4 cup of the chocolate chips. Let the batter rest for 10 minutes.

6. Working with half of the batter, fill the prepared muffin pan holes to the top. Sprinkle 8-10 chocolate chips on each muffin.

7. Bake 8 minutes at 425℉. Keeping the oven door closed, lower the temperature to 350˚F and bake an additional 10-12 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a cooling rack. Turn the oven temperature to 425℉. Once the oven is ready, repeat this process with the remaining batter.

Expert Tips

• Use the toothpick test to know when the muffins have finished baking. Just insert a clean toothpick into the center of the muffin and if it comes out with just a few crumbs and no wet batter, you are good to go!
• Don’t over-mix the batter. This will result in tough muffins, you want to stir just until you see streaks of the flour mixture remain.
• You don’t need to wring out the zucchini. Many recipe have you do this, but we want the moisture of the grated zucchini in the muffin batter to make sure they melt in your mouth!
• Let the batter rest for 10 minutes after mixing before adding into the muffin tin. This will let the gluten settle and also allow the zucchini to release liquid into the batter.

Storage

Store any leftover muffins in an airtight container at room temperature for up to 4 days. You can freeze the muffins, but we can’t promise that once they are thawed they will still be soft and fluffy.

These are a great recipe to make in advance to bring to a party, school function, really any occasion!

Frequently Asked Questions

More Easy Baked Goods

• Chocolate Chip Cupcakes
• Strawberry and Cream Tres Leches Cake
• Oatmeal Cake
• Coca Cola Cake