Heavenly moist rich Double Chocolate Zucchini Muffins infused with melted pockets of moist chocolate lusciousness that will hypnotize you with its allure as your senses tingle with pleasure. The first bite will have you involuntarily saying “mmmm”. When you exhale after the first bite you will still be able to feel the rich notes of delicious Zucchini Chocolate Muffin across your palate. You will have to let the family know this is to be appreciated and devoured in one sitting because the completion will begin when the first piece is sliced.
Watch the video and follow the instructions below to have this cake mascaraing as a chocolate muffins on a plate near you. Serves great fresh out of the oven or the next morning with a cup of your favorite morning beverage. Also is a great post meal reward just because you like to eat delicious food. All food experiences should be this eatfoodlicious. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment.
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Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins. In a large bowl: beat sugar, eggs and mix.
Add oil, vanilla extract, sour cream, salt and mix until well combined.
In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
Combine wet and dry ingredients together. Mix until well combined. Add chocolate chips, shredded zucchini and fold with spatula.
Divide batter into even portions into 12 muffin tins (should be exactly 12). Bake for 18 minutes.
Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.
Stays fresh for over a week. Serve & Enjoy!
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Double Chocolate Zucchini Muffins
Equipment
- Muffin Tin
Ingredients
- 2 cups shredded zucchini packed & do not squeeze
- 1 cup all-purpose flour 144 grams
- ½ cup unsweetened cocoa powder 50 grams
- ½ cup sour cream (full fat) room temperature
- ½ cup granulated sugar
- ½ cup chocolate chips
- ¼ cup brown sugar
- ¼ cup vegetable or canola oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp espresso powder optional
- 2 large eggs room temperature
Instructions
- Preheat the oven to 375°F. Place tulip cups (or muffins liners) in the muffin tins.
- In a bowl: add flour, cocoa powder, espresso powder, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- In a large bowl: beat sugar, eggs and mix. Add oil, vanilla extract, sour cream, salt and mix until well combined.
- Combine wet and dry ingredients together. Mix until well combined. Add chocolate chips, shredded zucchini and fold with spatula.
- Divide batter into even portions into 12 muffin tins (should be exactly 12). Bake for 18 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.
Stays fresh for over a week. Serve & Enjoy!
Video
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