If you are looking for a delicious and healthy way to start your day, look no further than these Chocolate Crumble Zucchini Muffins! These muffins are made with flour, zucchini, and cocoa powder, making them a nutritious and satisfying breakfast option. Best of all, they are easy to make and can be whipped up in just a few minutes. Give them a try today!
What are zucchini muffins?
Zucchini muffins are a type of quick bread that is made with zucchini as the main ingredient. The zucchini adds moisture and sweetness to the muffins while also providing a boost of vitamins and minerals.
Did you know chocolate can be added to zucchini muffins for a delicious flavor? But you can also add in other mix-ins like nuts or dried fruit.
Ingredients
- Flour – To make the zucchini muffins, you will need flour.
- Unsweetened cocoa powder (Dutch process) – The chocolate in this recipe comes from unsweetened cocoa powder.
- Baking powder – To help the muffins rise, you’ll need baking powder.
- Vegetable oil – Any good recipe needs vegetable oil or you can use whatever oil you prefer.
- Milk – You can experiment with whatever type of milk you’d like to use.
- Eggs – The eggs help bind everything together.
- Zucchini – The star of the show, make sure to shred the zucchini before adding it to the batter.
- Vanilla – Use a good quality vanilla extract for the best flavor.
- Sugar – You can use any type of sugar you’d like, but this recipe calls for granulated sugar.
- Salt – A little salt helps to balance out the sweetness and enhances the flavor of the chocolate.
- Semi-sweet chocolate chips – To top the muffins, you’ll need some semi-sweet chocolate chips.
How to Make Chocolate Zucchini Muffins
Start the process of making the muffins. Preheat the oven to 375 degrees F and spray a muffin tin with cooking spray. I lined my pan with cut parchment to make them look a bit more like they are from the bakery.
Make the crumbly topping. Place butter, sugar, flour, and cocoa powder into a medium-sized bowl and press with a fork until you have a coarse bread crumb texture. Set aside. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
Whisk away. In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined. Stir in the grated zucchini. Add the wet mixture to the dry ingredients and stir until just combined. Fold in the chocolate chips.
Bake the muffins. Fill the prepared muffin tin until the cups are 3/4 full. Sprinkle a tablespoon of the crumble topping on each muffin and bake for 20-22 minutes, or until an inserted toothpick comes out clean.
Allow the muffins to cool and serve. Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
How to Store
Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.
Tips for Baking With Zucchini
Zucchini is a great ingredient in baking because it’s versatile. Here are a few tips for using zucchini in your baking:
- Make sure to shred the zucchini before adding it to the batter. This will help it incorporate better and prevent big pieces of zucchini from ending up in your muffins.
- Zucchini can add a lot of moisture to baked goods, so be sure to wring out any excess moisture before adding it to the batter. Otherwise, your muffins may be too dense.
- Adding zucchini to baked goods is a great way to sneak in some extra veggies! If you have picky eaters, try adding zucchini to their favorite recipes. They’ll never know it’s in there.
FAQs
Can I use a different type of flour?
Yes, you can swap the all-purpose for gluten-free flour. I like to use a cup-for-cup substitute.
Can I make these muffins without the chocolate chips?
Yes, you can omit the chocolate chips if you’d like. The muffins will still be delicious!
Can I add other mix-ins to the muffins?
Yes, feel free to add other mix-ins like nuts, dried fruit, or even a little bit of instant coffee for a mocha flavor.
Do I have to use Dutch process cocoa powder?
No, you can use any type of unsweetened cocoa powder that you’d like. The Dutch process just has a deeper flavor.
These Zucchini crumb muffins are perfect for breakfast, snack time, or even dessert! They’re moist, fluffy, and full of chocolatey goodness.
Need more muffin recipes? Try these for inspiration:
- Pumpkin Muffins with Sugared Pepitas
- GF Lemon Ricotta Muffins
- Peach Cobbler Muffins
- Coconut and Cranberry Muffins
- 15 Muffin Recipes – Back to School
- Raspberry Lemon Muffins
Chocolate Crumble Zucchini Muffins
Get prepared to experience a muffin recipe like no other. Chocolate Crumble Zucchini Muffins are so good the whole family will ask for them!
Ingredients
For the Chocolate Crumble Topping
- 1/2 stick butter, softened
- 1/4 cup sugar
- 1/2 cup flour
- 3 tablespoons cocoa powder
For the Chocolate Zucchini Muffins
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder (Dutch process)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1/4 cup brown sugar, lightly packed
- 2 cups grated zucchini, drained
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F and spray a muffin tin with cooking spray. I lined my pan with cut parchment to make them look a bit more like they are from the bakery.
- Make the crumb topping. Place butter, sugar, flour, and cocoa powder into a medium-sized bowl and press with a fork until you have a coarse bread crumb texture. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
- In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
- Stir in the grated zucchini.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Fold in the chocolate chips.
- Fill the prepared muffin tin until the cups are 3/4 full. Sprinkle a tablespoon of the crumble topping on each muffin and bake for 20-22 minutes, or until an inserted toothpick comes out clean.
- Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
Notes
Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.
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