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Fudgy Double Chocolate Chip Zucchini Muffins (One Bowl) Best Easy Recipe

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These fudgy double chocolate chip zucchini muffins are rich, moist, and ridiculously easy to make in one bowl. They hide a vegetable without any detectable flavor, making them perfect for sneaking extra nutrients into breakfast or snacks.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, at room temperature
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini, gently squeezed to remove excess moisture (about 1 medium zucchini)
  • 1 cup semi-sweet chocolate chips, plus extra for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. Shred the zucchini using the large holes of a box grater. Gently squeeze to remove excess moisture and set aside.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract directly into the bowl with the dry ingredients. Stir with a rubber spatula until just combined. The batter will be thick and slightly lumpy.
  5. Fold in the squeezed zucchini gently until evenly distributed.
  6. Reserve about 2 tablespoons of chocolate chips for topping, then fold the rest into the batter gently.
  7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs attached.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Squeeze zucchini gently to remove excess moisture but not bone-dry. Room temperature eggs help the batter come together smoothly. For best results, use paper liners to prevent sticking. Muffins can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.

Nutrition

Keywords: zucchini muffins, double chocolate muffins, one bowl muffins, fudgy muffins, chocolate zucchini muffins, easy muffin recipe, vegetable muffins

Find it online: https://platebelle.com/fudgy-double-chocolate-chip-zucchini-muffins-one-bowl-best-easy-recipe/