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Easy Double Chocolate Zucchini Muffins (Best No-Mixer Recipe)

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Rich, fudgy, and so chocolate-forward that nobody will ever guess there’s a whole cup of shredded zucchini hiding in there. These one-bowl, no-mixer muffins are tender, moist, and packed with chocolate chips.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar (150g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini)
  • 1 cup semi-sweet chocolate chips (175g)
  • Optional: ½ cup chopped walnuts or pecans
  • Optional: 1 teaspoon instant espresso powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Shred the zucchini using the medium holes of a box grater. Do not squeeze out the moisture. Set aside.
  3. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add sugar, oil, eggs, and vanilla extract to the dry ingredients. Stir with a spatula until just combined. Batter will be thick.
  5. Fold in the shredded zucchini (with all its liquid) with about 10-12 strokes until the batter becomes moist and loose.
  6. Fold in the chocolate chips, reserving a small handful for topping. Do not overmix.
  7. Divide batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake for 18-22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pan halfway through.
  9. Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Enjoy warm or at room temperature. For perfectly domed tops, let batter rest in the tin for 10 minutes before baking.

Notes

Do not squeeze the zucchini dry; its moisture is key to tender muffins. Use room temperature eggs to prevent oil from seizing. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free chocolate chips. Muffins freeze well for up to 3 months.

Nutrition

Keywords: double chocolate zucchini muffins, easy zucchini muffins, no mixer muffins, chocolate zucchini muffins, healthy muffins, one bowl muffins

Find it online: https://emmastirs.com/easy-double-chocolate-zucchini-muffins-best-no-mixer-recipe/