Double Chocolate Zucchini Muffins
Perfect for sharing or as a grab and go treat, these Double Chocolate Zucchini Muffins are rich, fluffy and full of intoxicating flavors making this recipe a must try.
Servings: 12
Calories:
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.