Print

Moist Chocolate Zucchini Muffins with Sea Salt

moist chocolate zucchini muffins - featured image
Print Recipe

Velvety muffins with plush tops dotted with melting chocolate chips and crowned with coarse sea salt, offering a moist, tender crumb thanks to finely shredded zucchini.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ⅓ cup (35 g) unsweetened Dutch-processed cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, shredded and gently squeezed to remove excess moisture)
  • ¾ cup (130 g) semi-sweet or dark chocolate chips
  • About 1 tsp coarse sea salt flakes for topping

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Finely grate zucchini and gently squeeze out excess moisture, leaving some moisture for the crumb.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk sugar and vegetable oil until blended. Add eggs one at a time, whisking after each, then stir in vanilla extract.
  5. Fold shredded zucchini and chocolate chips into the wet ingredients gently.
  6. Pour wet mixture into dry ingredients and fold gently until just combined; do not overmix.
  7. Divide batter evenly among muffin cups, filling about ¾ full. Sprinkle coarse sea salt flakes on top of each muffin.
  8. Bake for 20-25 minutes, checking doneness with a toothpick which should come out with a few moist crumbs but no raw batter.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Finely grate zucchini and squeeze out excess moisture but retain some for moist crumb. Sprinkle sea salt just before baking to maintain crunchy topping. Use room temperature eggs for better emulsification. Check baking time closely to avoid under or overbaking. For gluten-free, substitute flour with 1:1 gluten-free blend. For vegan, replace eggs with flax eggs and use coconut oil and dairy-free chocolate chips.

Nutrition

Keywords: chocolate zucchini muffins, moist muffins, sea salt topping, easy homemade muffins, quick baking, chocolate chip muffins, zucchini recipe

Find it online: https://tablemira.com/moist-chocolate-zucchini-muffins-recipe-easy-homemade-with-sea-salt-topping/