Print

Moist Chocolate Zucchini Muffins with Gooey Centers

moist chocolate zucchini muffins - featured image
Print Recipe

These moist chocolate zucchini muffins feature a tender crumb with a gooey chocolate center, combining the richness of dark chocolate with the natural moisture of zucchini for a comforting and delicious treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or almond flour for gluten-free)
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 large egg, room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup (100g) grated zucchini, squeezed dry
  • ½ cup (120ml) buttermilk or plain yogurt (dairy-free yogurt optional)
  • ¾ cup (130g) semi-sweet or dark chocolate chunks or chips

Instructions

  1. Prep the zucchini: Wash and trim 1 medium zucchini. Grate finely (about 1 cup), then squeeze out excess moisture using a clean kitchen towel or paper towels. (Time: 5 minutes)
  2. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with non-stick spray.
  3. Mix dry ingredients: In a large bowl, sift or whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. Combine wet ingredients: In a medium bowl, whisk the egg with sugar until smooth. Add oil and vanilla extract, whisk again. Stir in buttermilk or yogurt.
  5. Mix wet and dry: Pour wet ingredients into dry mix and gently fold together using a spatula until just combined. Fold in grated zucchini gently. (Time: 3-4 minutes)
  6. Fill muffin cups halfway with batter.
  7. Add chocolate centers: Place 5-6 chocolate chunks in the center of each muffin cup on top of the batter, pressing lightly.
  8. Top with remaining batter, filling each cup nearly to the top but leaving room for rising.
  9. Bake for 20-25 minutes. Check doneness at 20 minutes by inserting a toothpick near edges (avoid center). Toothpick should come out clean or with moist crumbs.
  10. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from zucchini to avoid soggy muffins. Do not overmix batter to keep muffins tender. Use semi-sweet or dark chocolate chunks for best gooey centers. Check doneness by toothpick near edges, not center. Chill chocolate chunks briefly if they melt too much during baking. Let muffins cool slightly before serving to maintain gooey centers.

Nutrition

Keywords: chocolate zucchini muffins, gooey chocolate center, moist muffins, easy homemade muffins, chocolate dessert, zucchini baking, healthy muffins

Find it online: https://blixfood.com/moist-chocolate-zucchini-muffins-with-gooey-centers-easy-homemade-recipe/