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Dark Chocolate Zucchini Muffins

Moist chocolate zucchini muffins with melted dark chocolate and chocolate chips for extra richness.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 18 servings

Ingredients

  • 3 eggs
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 1 1/2 teaspoons vanilla extract
  • 4 oz dark chocolate chopped and melted
  • 3 cups all-purpose flour
  • 1 tablespoon dark cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups grated zucchini
  • 2/3 cup dark chocolate chips

Instructions

  • Preheat the oven to 350°F (175°C) and line 18 muffin cups with paper liners.
  • In a large bowl whisk together the eggs, white sugar, brown sugar, vegetable oil, and applesauce until smooth, then stir in the vanilla extract.
  • In a small saucepan over low heat, gently melt the chopped dark chocolate, stirring frequently; add it slowly to the egg mixture while whisking so the hot chocolate incorporates smoothly.
  • In a medium bowl combine the all-purpose flour, dark cocoa powder, salt, baking soda, and baking powder.
  • Add the dry ingredients to the wet ingredients and stir just until combined; do not overmix.
  • Fold in the grated zucchini and dark chocolate chips until evenly distributed.
  • Spoon the batter into the prepared muffin cups, filling each just below the top of the liner.
  • Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
  • Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool further.

Equipment

  • Muffin Tin
  • muffin liners
  • large mixing bowl
  • medium mixing bowl
  • Small Saucepan
  • Whisk
  • Grater
  • Spatula

Notes

  • Fill liners just below the top to avoid overflow.
  • Grate zucchini finely and squeeze out excess moisture if very wet.
  • Melt chocolate gently over low heat to prevent burning.
  • Do not overmix batter to keep muffins tender.