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–+ servings

Chocolate Zucchini Muffins

thetimelessbaker
Chocolate Zucchini Muffins are a moist muffin thanks to the addition of shredded zucchini and contain a double dose of chocolate, a hint of cinnamon and crunchy nuts. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
cooling time 1 hour
Total Time 1 hour 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 199 kcal

Equipment

  • mixing bowls of various sizes
  • 12 muffin tin

Ingredients
  

  • 1/4 cup toasted walnuts, chopped (optional)
  • 3/4 cup granulated sugar
  • 2 Tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 1/4 cup cooking oil, such as canola
  • 1 large egg
  • 1/4 cup buttermilk
  • 1 cup finely grated zucchini
  • 1/4 cup + 2 Tablespoons mini semi-sweet chocolate chips, divided

Instructions
 

  • To toast walnuts: Spread chopped walnuts on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.
  • Line 12 muffin tins with muffin wrappers.
  • In a large mixing bowl, whisk the granulated sugar, cocoa powder, baking soda, baking powder, salt, ground cinnamon and all-purpose flour.
  • In a separate mixing bowl, whisk the melted butter, cooking oil, egg and buttermilk. Make a well in the center of the dry ingredients; pour in the wet ingredients and stir just until combined.
  • Stir in the zucchini, 1/4 cup of the mini chocolate chips and the walnuts (if using).
  • Evenly scoop the dough into the prepared muffin tins; sprinkle the top of each muffin with the remaining mini chocolate chips.
  • Bake @ 350°F for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool in muffin pan 5 minutes, then move to wire rack to cool completely.

Notes

Tips
  • You can easily double this recipe to make 24 muffins.
  • Store baked muffins in an airtight container; will keep for up to 3 days. 
  • Freeze baked muffins for up to 3 months.
  • If you want to bake this in bread form, double the recipe and bake in a standard 8 x 4 loaf pan for 50-55 minutes or until a toothpick inserted in the center comes out clean. 
  • The walnuts can be toasted well in advance. Toasted nuts will keep sealed in an airtight container for about two weeks.

Nutrition

Serving: 1muffinCalories: 199kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 24mgSodium: 115mgPotassium: 78mgFiber: 1gSugar: 13gVitamin A: 168IUVitamin C: 2mgCalcium: 21mgIron: 1mg
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