Thanks to the Olympics ’24, the good old chocolate muffin has gone viral for some time and has fully embraced its 15 minutes of fame. However, that’s not the reason why I love baking these Double Chocolate Zucchini Muffins so much – they have a lot of loyal fans here for a quite a while already. As soon as these muffins come out of the oven, you have to be careful… they might disappear instantly ;P
If you have absolutely no idea what I mean by the »Olympics and 15 minutes of fame«, here’s a quick recap… Norwegian swimmer Hendrik Cristiansen shared several videos from the Olympic Village on TikTok during his time in Paris. Including chocolate muffins, which (for whatever reason) suddenly got millions of views. A spontaneous chocolate muffin hype, you could say ;P
Why this happened remains a mystery. It was probably because the videos were funny, but why the muffins ended up being so popular? Who knows?! Big news sites got into the topic, bloggers baked the muffins and published recipes for them… it was a hot topic for a moment and everybody wanted to be part of the muffin craze ;)
Well. My muffins here have very little to do with those Olympic chocolate muffins. I doubt that the French muffins were made with zucchini, although that would have been most certainly a good option for athletes. Sneaking some veggies into a sweet pastry can only be beneficial if you want to achieve top athletic performance ;)
I like to use courgettes in my baked goods, mostly because they guarantee a great texture and make muffins and other bakes stay nice (and moist) for a long time. This does not just apply to zucchini. Other veggies like beetroot or carrots also give bakes a great texture. If you use the right amount of veggies, you won’t even taste them in the final product. In case you wondered…
Zucchini are available in supermarkets pretty much all year round. In Germany, they are only in season from mid-June to October (if the harvest is going well). In case you can’t use veggies from your own garden anymore or want to use only regional stuff, you might want to save this recipe for next season. Or simply use what’s available in the supermarket. I bet everyone would be fine with that ;P (though I actually prefer using regional and seasonal produce for bakes)
Well. Theoretically, you could freeze zucchini and use them at a later date. In this case, however, I would freeze the zucchini already grated. If you freeze a hole zucchini and defrost it, you will have problems grating this vegetable. Freezing makes the veggies quite soft, and they will probably resist further processing ;P
As already mentioned, we like to use zucchini and other veggies for baking. Even for sweet cakes and stuff like that. If you’d like to try more, you might also want to take a look at these recipes here: This simple Zucchini Loaf Cake tastes delicious and is low in sugar. If you like a nutty flavor, you should try this Walnut Zucchini Bread. My Zucchini Lime Cake is the perfect summer companion and very refreshing with the cream cheese frosting. We love this one a lot! In case you are a chocoholic, you might want to try this Double Chocolate Zucchini Bread. So good!
INGREDIENTS / ZUTATEN
(6 muffins)
3/4 cup (100g) all-purpose flour
1/4 cup (30g) cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup (50g) xylitol (or sugar)
1/4 cup (60ml) sunflower oil
1/4 cup (60ml) milk or oat milk
1 large egg
1/2 tsp. vanilla extract
3.2 oz. (90g) grated zucchini
1.8 oz. (50g) semi-sweet chocolate, chopped
6 pieces of semi-sweet chocolate (each about 0.35 oz./10g)
(6 Muffins)
100g Mehl (Type 550)
30g Kakaopulver
1/2 TL Backpulver
1/4 TL Natron
1/4 TL Salz
50g Xylit (oder Zucker)
60ml Sonnenblumenöl
60ml Milch oder Haferdrink
1 Ei (L)
1/2 TL Vanille Extrakt
90g Zucchini, fein geraspelt
50g Zartbitterschokolade, grob gehackt
6 Stückchen Zartbitterschokolade (jeweils etwa 10 g)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a muffin tin* with (tulip) paper liners* and set aside. Grate the zucchini. Chop the chocolate. Set everything aside.
2. Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In a second large bowl mix xylitol (or sugar), sunflower oil, milk (or oat milk), egg, and vanilla extract until well combined. Add the dry ingredients to the bowl and mix until just combined. Add the grated zucchini and grated chocolate and fold in. Divide the batter between the paper liners and press a piece of chocolate into each portion of dough. Bake the muffins for about 20-22 minutes or until a toothpick inserted into the side of a muffin (not the chocolate center) comes out clean. Take out of the oven, remove the muffins from the muffin tin and let cool down completely on a wire rack.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Muffinblech* mit (Tulpen-) Papierförmchen* bestücken und zur Seite stellen. Die Zucchini fein raspeln, die Schokolade grob hacken und alles zur Seite stellen.
2. Mehl, Kakao, Backpulver, Natron und Salz in einer Schüssel mischen. In einer zweiten, großen Schüssel Xylit (oder Zucker), Sonnenblumenöl, Milch (oder Haferdrink), Ei und Vanille Extrakt gut verrühren. Die trockenen Zutaten in die große Schüssel dazugeben und unterrühren. Geraspelte Zucchini und gehackte Schokolade dazugeben und unterheben. Den Teig auf die Papierförmchen aufteilen und dann jeweils ein Stück Zartbitterschokolade in den Teig drücken. Die Muffins für etwa 20-22 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Muffins erst herausholen, wenn dieser sauber herauskommt. Die Muffins aus dem Ofen nehmen, aus dem Muffinblech heben und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Double Chocolate Zucchini Muffins
- Prep Time: 00:15
- Cook Time: 00:20
- Total Time: 00:35
- Yield: 6 1x
- Category: Muffins
- Cuisine: International
- Diet: Vegetarian
Description
A combination that might sound weird at the beginning, but it’s actually perfect: Double Chocolate Zucchini Muffins. Super chocolaty and delicious!
Ingredients
3/4 cup (100g) all-purpose flour
1/4 cup (30g) cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup (50g) xylitol (or sugar)
1/4 cup (60ml) sunflower oil
1/4 cup (60ml) milk or oat milk
1 large egg
1/2 tsp. vanilla extract
3.2 oz. (90g) grated zucchini
1.8 oz. (50g) semi-sweet chocolate, chopped
6 pieces of semi-sweet chocolate (each about 0.35 oz./10g)
Instructions
1. Preheat the oven to 180°C (350°F). Line a muffin tin* with (tulip) paper liners* and set aside. Grate the zucchini. Chop the chocolate. Set everything aside.
2. Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In a second large bowl mix xylitol (or sugar), sunflower oil, milk (or oat milk), egg, and vanilla extract until well combined. Add the dry ingredients to the bowl and mix until just combined. Add the grated zucchini and grated chocolate and fold in. Divide the batter between the paper liners and press a piece of chocolate into each portion of dough. Bake the muffins for about 20-22 minutes or until a toothpick inserted into the side of a muffin (not the chocolate center) comes out clean. Take out of the oven, remove the muffins from the muffin tin and let cool down completely on a wire rack.
Notes
Get your bake on!
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