This one-bowl recipe makes incredibly rich and chocolatey muffins with a secret ingredient: zucchini! Add ground coffee or espresso powder for an even better chocolate muffin!
Preheat oven to 350°F/180°C. Line a muffin pan with 12 liners. Optional, spray the liners with cooking spray so the muffins release easily from the liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, ground coffee or espresso powder, and salt. Set aside.
Soop batter into prepared pan, filling muffin cups 3/4 full. Sprinkle the top with chocolate chips. Bake for 14-16 minutes or until a toothpick inserted into the center of the muffins comes out clean. The top should have a nice, round dome. Let the muffins cool in the pan for about 5 minutes as the pan will be too hot to touch. Remove muffins and allow to cool completely on a wire rack.
Muffins can be kept in the refrigerator in an airtight container for up to 5 days or in the freezer for up to 2 month (thaw overnight in the fridge).
Before you begin making these double chocolate zucchini muffins you’ll need to prep your zucchini so it doesn’t add TOO much moisture to the cake. It’s important not to skip this step or else your muffins will be too watery and have a gummy texture.
Peeling the zucchini isn’t mandatory, but keep in mind if you don’t there will be bits of green peel in the muffins. If you do not want the zucchini to show, then peel the zucchini (also peel them if they have a thick skin, often when they are old).