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Moist Double Chocolate Chip Zucchini Muffins Easy Recipe with Espresso Glaze

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These moist double chocolate chip zucchini muffins are a delicious way to sneak veggies into dessert, featuring a rich chocolate flavor balanced by a subtle espresso glaze.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup (175g) semisweet chocolate chips
  • For the espresso glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons freshly brewed espresso or strong coffee
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. Grate the zucchini using the fine side of a box grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  4. In another bowl, beat the eggs with granulated sugar until the mixture lightens slightly. Add vegetable oil and vanilla extract, whisking until smooth.
  5. Stir the grated, drained zucchini into the wet ingredients until evenly distributed.
  6. Pour the wet mixture into the dry ingredients and gently fold together using a spatula just until combined. Do not overmix.
  7. Fold in the semisweet chocolate chips, reserving a few to sprinkle on top.
  8. Divide the batter evenly among the 12 muffin cups, filling about two-thirds full. Top with reserved chocolate chips.
  9. Bake for 20–25 minutes, checking doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  10. Let muffins rest in the tin for 5 minutes before transferring to a cooling rack.
  11. Prepare the espresso glaze by whisking together powdered sugar, espresso, and vanilla extract until smooth. Adjust consistency as needed.
  12. Once muffins are cool but still slightly warm, drizzle the espresso glaze over the tops and let set for about 10 minutes before serving.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Do not overmix batter to avoid dense muffins. Use room temperature eggs for smoother batter. Fresh espresso enhances glaze flavor. Check muffins early for doneness to avoid drying out. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini muffins, double chocolate, chocolate chip muffins, espresso glaze, moist muffins, vegetable dessert, easy muffins, breakfast muffins

Find it online: https://platebelle.com/moist-double-chocolate-chip-zucchini-muffins-easy-recipe-with-espresso-glaze/