Chocolate Zucchini Muffins | Cooking with Nana Ling

The chocolate treat you can eat for breakfast without feeling overly guilty! Chocolate Zucchini Muffins are deliciously moist—and packed with more vitamins, minerals, and antioxidants than your average muffin.

Why add zucchini to chocolate muffins?

It might seem like an odd combination if you’ve never come across it before, but there are three distinct reasons adding zucchini to chocolate muffins is a great idea:

1. Zucchini will help hold the muffins in place moist.
2. Zucchini is a great source of vitamins and minerals such as vitamin C, potassium and magnesium.
3. Zuchhini adds: a subtle taste that goes well with the chocolate.

Chocolate Zucchini Muffins are moist, delicious, and nutritious — and you can feel a little less guilty about enjoying this chocolate treat.

What you need to make Chocolate Zucchini Muffins

You will need a muffin pan, either regular (5.5 x 2.5 cm cups) or large (9 x 4 cm).

Cooking times for both options are included in the recipe card below.

You will also need paper pie pans.

Ingredients for Zucchini Chocolate Muffins

The ingredient list includes:

• SR flour (or plain flour and baking powder)
• cocoa powder
• powdered sugar
• milk
• Greek or plain yogurt (unsweetened)
• vegetable oil
• butter
• eggs
• Zucchini (You may know this as zucchini)
• chocolate chips
• Cinammon.

Yes, these are double chocolate chip zucchini muffins that have both cocoa and chocolate chips in the ingredient list.

Quantities of all ingredients can be found in the recipe card at the end of the post.

How to make Chocolate Zucchini Muffins

Prepare

Start with Preheat oven up to 220 degrees Celsius (fan operation).

Prepare the muffin tin Paper pie pans. If you have the large cafe style muffin pan, this mix will make 6-7 muffins. If you have a cupcake-sized pan, it will make 12 muffins.

Measure out the ingredients.

After you have measured the grated zucchini, Squeeze the excess moisture out of the zucchini by squeezing hands fully and allowing excess moisture to drain, or placing the grated zucchini in a clean dishcloth and squeezing to allow the dishcloth to absorb the extra moisture.

Sift, melt, beat and mix

Sift the flour, cocoa and cinnamon into a large mixing bowl.

Add the sugar and stir to combine.

Melt butter, whisk eggs, then add remaining ingredients to bowl.

Stir gently to combine. Don’t over mix.

I repeat – stir gently. Until everything is just combined.

Bake

Pour the mixture into patty pans and place in the oven.

Bake for 5 minutes before turning the oven temperature down to 190 degrees Celsius (fan operation).

If using a smaller cupcake tin, bake an additional 14 minutes (or until a metal skewer inserted into a muffin comes out clean).

If using a larger cafe-style muffin tin, bake an additional 20 minutes (or until a metal skewer inserted into a muffin comes out clean).

Remove from the oven and allow to cool for a few minutes before removing each muffin from the mold and placing it on a cooling rack.

Frequently asked questions about recipes

Q. How do I store chocolate and zucchini muffins?

These muffins are best eaten within a few days. Store them in an airtight container at room temperature.

Otherwise freeze them. Wrap or place in a freezer bag and store for up to three months.

Q. Do you have any other delicious muffin recipes?

Yes! I also have recipes for savory muffins, lemon muffins, raspberry and white chocolate muffins, blueberry muffins, orange poppy seed muffins, and banana chocolate chip muffins.