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Moist Double Chocolate Zucchini Muffins with Crunchy Walnuts

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These muffins are incredibly moist with a double helping of chocolate and a satisfying crunch from toasted walnuts. Perfect for a quick snack or breakfast with a sneaky veggie boost.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 g)
  • ½ cup unsweetened cocoa powder (50 g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar (150 g)
  • ½ cup vegetable oil (120 ml) (can substitute with melted coconut oil or light olive oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
  • ½ cup buttermilk (120 ml) (or plain yogurt thinned with milk)
  • ½ cup mini chocolate chips (90 g)
  • ¾ cup walnuts (90 g), roughly chopped and lightly toasted

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it lightly with butter or oil.
  2. Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and set aside to cool.
  3. Grate about 1 ½ cups of zucchini using a fine grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  4. In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir in the granulated sugar until combined.
  5. In a separate bowl, whisk the eggs with vegetable oil, vanilla extract, and buttermilk until smooth.
  6. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing.
  7. Fold in the drained zucchini, toasted walnuts, and mini chocolate chips until evenly distributed.
  8. Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle a few extra chocolate chips or walnut pieces on top.
  9. Bake for 20-25 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean with a few moist crumbs.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Grate zucchini finely and squeeze out excess moisture to avoid soggy muffins. Toast walnuts to enhance flavor and crunch. Avoid overmixing the batter to keep muffins tender. Use room temperature eggs and wet ingredients for better mixing and rise. Check oven temperature for best results. If batter is too thick, add a tablespoon more buttermilk.

Nutrition

Keywords: double chocolate, zucchini muffins, walnuts, moist muffins, chocolate chips, healthy muffins, easy baking, homemade muffins

Find it online: https://snappyspoon.com/moist-double-chocolate-zucchini-muffins-recipe-with-crunchy-walnuts-easy-and-homemade/