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Moist Double Chocolate Zucchini Muffins Recipe with Espresso Chips

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A quick and easy recipe for moist, rich double chocolate zucchini muffins featuring espresso dark chocolate chips for a subtle coffee kick. Perfect for breakfast, snacks, or potlucks with a sneaky veggie twist.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g)
  • ⅓ cup unsweetened cocoa powder (35g), preferably Dutch-processed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar (150g), can substitute coconut sugar
  • ⅓ cup vegetable oil (80ml), mild olive oil or melted coconut oil works too
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
  • ¾ cup espresso dark chocolate chips (135g), recommend Ghirardelli
  • Optional: ½ cup chopped walnuts (60g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin or line with paper liners.
  2. Grate the zucchini finely using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  4. In a separate bowl, mix the wet ingredients: whisk granulated sugar with vegetable oil, eggs, and vanilla extract until smooth and creamy.
  5. Pour the wet mixture into the dry ingredients bowl and gently fold together using a spatula. Be careful not to overmix; the batter should be thick but a bit lumpy.
  6. Fold in grated zucchini and espresso dark chocolate chips. If using walnuts, fold them in as well.
  7. Divide batter evenly among muffin cups, filling each about 3/4 full (makes 12 muffins).
  8. Bake for 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs and tops spring back when lightly pressed.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Avoid overmixing batter to keep muffins tender. Use fresh baking soda and baking powder for best rise. Substitute regular dark chocolate chips plus instant espresso powder if espresso chips unavailable. For vegan version, use flax eggs and dairy-free chocolate chips. Muffins store well at room temperature for 3 days or freeze up to 3 months.

Nutrition

Keywords: double chocolate, zucchini muffins, espresso chips, quick muffins, moist muffins, chocolate zucchini, easy baking, breakfast muffins, snack recipe

Find it online: https://sunnysavory.com/moist-double-chocolate-zucchini-muffins-recipe-with-espresso-chips-easy-and-delicious/