Double Chocolate Chunk Zucchini Muffins
Recipe GLPR392fd41ec72e80
Rich, moist muffins loaded with two types of chocolate—chunks baked into the batter and a melted chocolate drizzle on top—combined with shredded zucchini for added moisture and a subtle vegetable flavor. Perfect for breakfast or brunch.
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Ingredients
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
1/2 teaspoon pure vanilla extract
1 large egg
2 cups shredded zucchini
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups chocolate chunks
1 cup chocolate chips
Directions
Preheat your oven to 350°F. Line a standard 18-cup muffin tin with foil or paper liners.
In a large mixing bowl, combine the softened butter and granulated sugar. Beat together until the mixture becomes light and fluffy, about 2-3 minutes.
Add the sour cream, vanilla extract, and egg to the butter-sugar mixture. Stir until fully combined and smooth.
Fold in the shredded zucchini until evenly distributed throughout the wet ingredients.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Gently fold in the chocolate chunks.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 10 minutes before turning out onto a wire rack.
Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until fully melted and smooth (approximately 60 seconds total).
Drizzle the melted chocolate over the cooled muffins and allow it to set before serving.
