Chocolate Zucchini Muffins That Don't Get Soggy (Finally)
Rich, fudgy chocolate muffins that stay moist and tender for days – no soggy bottoms. The secret is coating shredded zucchini with flour before folding it into the batter. Perfect for using up summer squash and hiding veggies from kids.
Equipment
- Box Grater
- 12-cup standard muffin tin
- Large Mixing Bowl
- Whisk
- Ice cream scoop or 1/3-cup measuring cup
- Wire cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup shredded zucchini (from 1 medium zucchini)
- 1/2 cup neutral oil (coconut or avocado work well)
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with foil liners or grease it well.
- Wash and trim the ends of the zucchini. Grate it on the large holes of a box grater. Do not squeeze out the moisture. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Measure out 1 tablespoon of this mixture and toss it with the shredded zucchini. Set both aside.
- In another bowl, whisk together the oil and brown sugar until smooth. Add the eggs one at a time, then the vanilla. Whisk until glossy and smooth like thin caramel.
- Pour the wet ingredients into the dry. Stir with a spatula until just combined – a few streaks of flour are fine. Do not overmix.
- Gently fold in the flour-coated zucchini and most of the chocolate chips (reserve a handful for topping). The batter will be thick.
- Divide the batter evenly among the 12 muffin cups, filling nearly to the top. Press reserved chocolate chips onto the tops.
- Bake for 18–22 minutes, until the tops spring back when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Do not skip the wire rack – it prevents soggy bottoms.
Notes
Use foil-lined paper liners to prevent sticking. For the best texture, let the zucchini sit in a bowl while you measure other ingredients – do not squeeze it dry. Store in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months. Reheat from frozen: microwave 30 seconds or warm in a 300°F oven for 8 minutes.