Super moist tender chocolate muffins packed with shredded zucchini, these Double Chocolate Zucchini Muffins are the perfect decadent snack.
This one is for the chocolate lovers. These moist zucchini muffins are packed with chocolate and melty chocolate chunks so they’re sure to satisfy all the cravings. The shredded zucchini keeps every bite moist and the chocolate adds a delicious decadent flavour.
These muffins come together in just one bowl so they’re perfect for your weeknight baking. Then enjoy all week long or freeze for longer term storage. This recipe makes 12 BIG muffins, but you could turn this into 18-24 smaller muffins or potentially 36 mini muffins.
Why you’ll love this recipe:
- Super easy to make in just one bowl.
- Freeze your excess for chocolate muffins on demand.
- A great way to use up zucchini.
Top tips for making Double Chocolate Zucchini Muffins:
- Use tall muffin liners. To get those classic bakery-style muffins, sometimes a little support is needed. We like to use taller muffin lines (or make your own with parchment paper) to help support the muffins as they rise. This also allows you to fill up the muffin tin right to the top for those perfect bakery-style muffin tops.
- Squeeze out the moisture from the shredded zucchini. When we say squeeze the moisture out we mean it. Wrap the shredded zucchini in a tea towel and aggressively squeeze and wring out as much of the moisture as you possible can. Really put your arm muscles to work. If there is too much moisture in the zucchini it will create a sloppy mess in the muffin.
- Top with chocolate chunks. We fold in chocolate chunks to our muffin batter, but more importantly we sprinkle chopped chocolate on top before baking to ensure you get lots of melty chocolate.
- Fill your muffin tin. To get tall, domed muffin tops we fill our muffin tin to the top or just below it. The right recipe won’t overflow while rising and the muffin liners will help support it.
- Bake until golden. You know the muffins are done baking because they’ll be golden on top. We like to also do a second test, pressing gently into the top of the muffin with your finger, if it spring backs it’s done.
Ingredient Notes:
- Zucchini – You cannot replace the zucchini in this recipe with anything else. It’s was specifically developed for the moisture in zucchini. The zucchini must be grated for this recipe and you should expect to use 2 medium-sized zucchinis.
- Dark Chocolate – Use your favourite dairy-free dark chocolate and chop it into chunks for the most decadent bite.
- Ground Flax Seed – We use ground flax seed to create structure since there are no eggs in this recipe. You can also use ground chia seeds if you prefer.
- Non-Dairy Milk – We like to use Kirkland Soy Milk or Whole Not Milk for our baking. You can also use other brands or varieties, but we haven’t tested the recipe with those.
- All-Purpose Flour – We use No Name All-Purpose Flour, but you can use any brand. We haven’t tried this with any other type of flour.
- White Sugar – We like using white sugar for muffins as it creates a delicious texture and the perfect colour.
- Vegan Butter – We like using butter for the flavour but you can also use oil if you prefer.
- Vegan Yogurt – We use the Maison Riviera Coconut Milk Vegan Delight to help add moisture to these muffins. We recommend using vegan yogurt, but the brand is up to you.
Other chocolate recipes you’ll love:
How to make Double Chocolate Zucchini Muffins:
Ingredients
- 315 g (2 medium) zucchini
- 300 g (2½ cups) all-purpose flour
- 60 g (½ cup) cacao powder
- (2 tsp) baking soda
- (1 tsp) baking powder
- pinch kosher salt
- 113 g (½ cup) non-dairy butter, melted
- 1 flax egg, (1 tbsp ground flaxseed + 3 tbsp warm water)
- 180 g (¾ cup) non-dairy milk
- 15 mL (1 tbsp) apple cider vinegar
- 117 g (½ cup) non-dairy yogurt
- 134 g (⅔ cup) granulated sugar
- 100 g chocolate chunks
Instructions
Before you start: Make the flax egg by combining the ground flaxseed and warm water until thickened.
- Preheat oven to 400°F. Line a muffin tin with 12 liners and set aside.
- Grate the zucchini and transfer to a tea towel. Over the sink, squeeze and wring out as much of the moisture as you can from the zucchini. The more moisture the better so really put your arms to work. Set aside.
- Add all-purpose flour, cocoa powder, baking soda, baking powder, and salt and mix until combined.
- Create a well in the centre of the dry ingredients and pour in the melted non-dairy butter, non-dairy milk, flax egg, apple cider vinegar, yogurt, and granulated sugar. Mix until just combined.
- Fold in the grated zucchini and chocolate chunks until evenly dispersed.
- Divide batter between muffin liners using a cookie scoop and sprinkle with additional chocolate if desired. You want to muffins to be filled right to the top for those perfect bakery-style muffin tops.
- Bake for 5 minutes at 400°F, then reduce the heat to 375°F and bake for an additional 20 minutes. You know the muffins are ready when when you gently press the top with your finger it immediately springs back.
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