Description

Moist, fudgy muffins packed with hidden zucchini and intense chocolate flavor, featuring a decadent double chocolate swirl. These easy one-bowl muffins are perfect for breakfast or a treat.

Ingredients

Scale

2 medium zucchini (about 300g grated, squeezed dry)
2 cups all-purpose flour (250g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar (100g)
½ cup light brown sugar (100g)
½ cup vegetable oil (120ml)
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (170g)
3 tablespoons unsweetened cocoa powder (15g)
3–4 tablespoons milk
2 tablespoons powdered sugar (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
Grate zucchini on the small holes of a box grater. Place shreds in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible until damp but not wet.
In a large bowl, whisk together flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
In a separate bowl, whisk eggs, vegetable oil, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; do not overmix.
Fold in the squeezed zucchini shreds and chocolate chips.
In a small bowl, mix cocoa powder, milk, and powdered sugar (if using) to form a thick chocolate paste.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Drop a teaspoon of the cocoa mixture on top of each muffin. Use a toothpick or skewer to swirl it into the batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze the zucchini thoroughly to prevent soggy muffins. Do not overmix the batter to ensure a tender texture. The cocoa swirl should be thick like frosting to hold its shape. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 18
Sodium: 200
Fat: 10
Saturated Fat: 3
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: zucchini muffins, chocolate chip muffins, double chocolate swirl, healthy muffins, breakfast recipes, baking, one bowl recipe