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Moist Double Chocolate Zucchini Muffins with Espresso Chips

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These moist double chocolate zucchini muffins with espresso chips combine rich chocolate flavor with a subtle espresso kick and sneaky vegetable moisture from zucchini, making them tender and indulgent.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar (200g)
  • ½ cup packed brown sugar (110g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups finely shredded zucchini (about 1 medium zucchini, squeezed dry)
  • ½ cup sour cream (120ml)
  • ½ cup espresso chips (or mini chocolate chips with 1 tablespoon instant espresso powder mixed in)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease with non-stick spray.
  2. Shred 1 medium zucchini finely and squeeze the shreds in a clean kitchen towel or paper towels to remove excess moisture.
  3. In a large bowl, sift together 1 ½ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Whisk to combine evenly.
  4. In another bowl, whisk together 1 cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract until smooth and slightly pale (about 2-3 minutes).
  5. Pour the dry ingredients into the wet mixture in two additions, alternating with ½ cup sour cream, starting and ending with the dry ingredients. Gently fold with a spatula just until combined — don’t overmix.
  6. Fold in the shredded zucchini and ½ cup espresso chips until evenly distributed.
  7. Spoon the batter into the muffin cups, filling each about ¾ full. Smooth the tops lightly if needed.
  8. Bake for 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter. The tops should spring back gently when pressed.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from shredded zucchini to avoid soggy muffins. Use room temperature eggs for a tender crumb. Fold ingredients gently to prevent toughness. If muffins brown too fast, tent with foil halfway through baking. Espresso chips can be substituted with mini chocolate chips plus instant espresso powder. For dairy-free, swap sour cream with coconut yogurt and use dairy-free chips.

Nutrition

Keywords: double chocolate, zucchini muffins, espresso chips, moist muffins, chocolate zucchini, easy muffins, breakfast muffins, chocolate dessert

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