Can I add other mix-ins besides chocolate chips?

Absolutely! Chopped nuts, dried cherries, or even spices like cinnamon or nutmeg would be delicious additions.

Can I make these muffins vegan?

Yes, you can easily make them vegan by using a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of each egg and using a plant-based butter alternative. Make sure the chocolate chips are dark chocolate chips that are labeled vegan.

Can I use a different type of oil instead of vegetable oil?

Yes, you can use melted coconut oil or another neutral-flavored oil in place of vegetable oil. You can even use olive oil if desired.

Chocolate Zucchini Muffins

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5 from 2 reviews

Chocolate zucchini muffins are super moist, rich and chocolaty: the perfect way to bake up this green vegetable!

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 1x
Category: Muffin
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

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1/4 cup unsalted butter, melted
1/3 cup neutral oil (vegetable, grapeseed or canola)
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon milk
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups [210 g] all-purpose flour
1/2 cup Dutch-process (aka dark) cocoa powder (no substitutes!*)
2 cups shredded zucchini (about 12 ounces zucchini), grated with large grater
1 cup semi sweet chocolate chips

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Instructions

Preheat oven to 375°F. Line a standard muffin tin with 12 muffin paper liners.
Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt.
Use a spatula to mix in the flour, cocoa powder and zucchini until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in 3/4 cup chocolate chips, mixing gently a few times.
Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins.
Bake until the tops are set, rotating the pans halfway through the baking, about 20 to 26 minutes total (a toothpick inserted in the center should come out with a few clinging crumbs, but it can be tricky to tell with the chocolate chips since they melt onto the toothpick!). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins store very well in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or frozen for 1 month.

Notes

*Don’t substitute regular cocoa powder here: the flavor is not nearly as developed and chocolaty. Dutch process cocoa powder is easy to find in the baking aisle. We like the brands Hershey’s Special Dark Cocoa Powder or Ghirardelli Dutch Process Cocoa Powder.

Find it online: https://www.acouplecooks.com/chocolate-zucchini-muffins/