Double Chocolate Chunk Zucchini Muffins

Fudgy, fluffy, & moist Double Chocolate Chunk Zucchini Muffins.

These Double Chocolate Chunk Zucchini Muffins are perfectly fluffy & moist, and filled with shredded zucchini and chunks of rich dark chocolate.

Enter your new favorite muffin recipe.

These Double Chocolate Chunk Zucchini Muffins are simple and easy to make and full of flavor.

The texture is moist, fluffy, yet perfectly fudgy from the addition of dark chocolate and dutch-processed cocoa powder.

How to make Double Chocolate Chunk Zucchini Muffins:

1. Preheat oven to 350°F. Line a muffin tin with muffin liners.
2. In a small bowl, whisk together flaxseed meal and 4 tbsp water. Set aside for 5 minutes to thicken.
3. In a large mixing bowl, whisk together oil, sugars, cocoa powder, yogurt, and flax egg until creamy. Add espresso powder, vanilla, baking soda, and salt. Whisk well to combine. Fold in flour. Once the flour is 75% folded in, add the shredded zucchini and chopped chocolate. Continue to fold until incorporated and no flour streaks remain.
4. Fill each muffin liner with batter and top with a few additional chocolate chunks or chocolate chips. Bake for 25-26 minutes until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow to cool in the pan for 10 minutes before serving. Enjoy!

Why you’ll love these Double Chocolate Chunk Zucchini Muffins:

• Simple and easy to make
• Fluffy, fudgy, and moist
• Studded with rich dark chocolate chunks and filled with shredded zucchini
• Oh so delicious!

Frequently asked questions:

What’s the difference between dutch-processed cocoa powder and regular cocoa powder?

Interested in learning more about the differences between dutch processed and natural cocoa powder? Read this post by Sally’s Baking Addiction.

What vegan yogurt do you recommend?

I used So Delicious unsweetened, plain coconut yogurt – it’s mild in flavor and doesn’t have too thick of a texture. Aim for a dairy-free yogurt that is mild in thickness – not super thick like greek yogurt, but also not runny.

Can I substitute the oil with vegan butter?

Yes, but the muffins may not be as moist the day after. This is because oil is liquid at room temp, which allow the muffins to be moist when they sit out. Butter hardens at room temp which won’t make the muffins as moist.

If you’re looking for more delicious muffin recipes, you’ll also love these Vegan Double Chocolate Chip Muffins, these Banana Nut Muffins, and these Apple Pie Streusel Muffins.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!