Delicious and fluffy, these double chocolate zucchini muffins are the perfect tasty breakfast. Made with an impressive three cups of shredded zucchini, they’re so good and packed with amazing flavor and chocolate chips.
Preheat oven to 350 degrees. Line muffin pan with muffin liners.
In a bowl, mix together flour, cocoa, salt, baking soda, baking powder, and cinnamon.
1 1/2 cups all-purpose flour, 1/2 cup dark chocolate cocoa, 1 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt
In the bowl of a stand mixer, combine oil, eggs, both sugars, vanilla, bananas, and zucchini.
1/3 cup oil, 2 eggs, room temperature, 1/4 cup sugar, 1/3 cup brown sugar, 1 tsp pure vanilla extract, 2 medium ripe bananas, 3 cups shredded zucchini
Mix on medium-low for 1 minute, using the paddle attachment on medium-low speed.
With the mixer on low, fold in the dry ingredients until just combined.
Add the chocolate chips, mix until just incorporated.
3/4 cup semisweet chocolate chips
Fill muffin liners about 75% full.
Bake at 350F for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 10 minutes.
Remove from pan and transfer to cooling racks.
Notes
a previous version of this recipe recommended whole wheat pastry flour. If you do use whole wheat flour, add 2 tbsp of vital wheat gluten in step 2 above in the recipe card.
If you’re making these zucchini banana muffins for picky eaters, you’ll have better luck sneaking in the zucchini if you peel it first. The green color of the peel is a dead giveaway to eagle-eyed eaters.
These muffins don’t have a lot of oil in them so they can be prone to sticking a bit to conventional cupcake liners. I use parchment liners and they work great, or you can lightly spritz your favorite lines with a non-stick cooking spray prior to adding the mixture.