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Moist Double Chocolate Zucchini Muffins Recipe with Easy Espresso Drizzle

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These moist double chocolate zucchini muffins combine rich cocoa and fresh zucchini with a subtle espresso drizzle for a sophisticated, indulgent treat perfect for breakfast or snacks.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis)
  • 1 cup (170g) semi-sweet or dark chocolate chunks
  • ¾ cup (90g) powdered sugar (for espresso drizzle)
  • 2 tbsp freshly brewed espresso
  • 1 tbsp milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Grate the zucchini using a fine grater and gently squeeze out excess moisture with a clean kitchen towel.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  4. In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  5. Fold the grated zucchini and chocolate chunks into the wet mixture, stirring gently to distribute evenly without overmixing.
  6. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; a few lumps are okay.
  7. Scoop the batter evenly into the prepared muffin tin, filling each about ¾ full.
  8. Bake for 18-22 minutes until muffins spring back lightly when pressed and a toothpick inserted in the center comes out with moist crumbs.
  9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the espresso drizzle by whisking together powdered sugar, freshly brewed espresso, and milk or cream until smooth; adjust thickness as needed.
  11. Once muffins are cool, drizzle the espresso glaze generously over the tops.

Notes

Do not overmix the batter to avoid tough muffins. Squeeze excess moisture from zucchini to prevent soggy texture. Use high-quality chocolate chunks for best flavor and melting. Let muffins cool completely before applying espresso drizzle to prevent it from melting. Oven temperatures may vary; adjust baking time or temperature if muffins brown too quickly.

Nutrition

Keywords: double chocolate zucchini muffins, chocolate muffins, zucchini muffins, espresso drizzle, easy muffins, moist muffins, chocolate zucchini, breakfast muffins, snack muffins

Find it online: https://realityeats.com/moist-double-chocolate-zucchini-muffins-recipe-with-easy-espresso-drizzle/