Go Back

Moist Zucchini and Walnut Double Chocolate Chip Muffin

These rich and fluffy muffins blend freshly grated zucchini with chocolate, walnuts, and a touch of vanilla for a delightful treat any time of day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 125
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup grated zucchini
  • 1/2 cup chopped walnuts
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
Add Ins
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners.
Mix Dry Ingredients
  1. In a large mixing bowl, combine the grated zucchini, chopped walnuts, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir until well mixed.
Mix Wet Ingredients
  1. In another bowl, whisk together the sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy.
Combine Ingredients
  1. Pour the wet mixture into the dry ingredients and mix gently until just combined, being careful not to overmix.
  2. Fold in the chocolate chips with a spatula or wooden spoon.
Bake
  1. Evenly divide the batter among the muffin liners, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until a toothpick comes out clean.
  2. Allow the muffins to cool slightly before serving.

Notes

These muffins are great for breakfast, snacks, or dessert. For best results, avoid overmixing and keep an eye on your muffins to prevent overbaking.