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Moist Double Chocolate Zucchini Muffins Recipe With Easy Espresso Glaze

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These moist and fudgy double chocolate zucchini muffins are enhanced with a rich espresso glaze, combining sneaky nutrition with indulgent flavor. Perfect for brunch, potlucks, or a chocolatey pick-me-up.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for gluten-free)
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 180g) finely shredded zucchini, squeezed of excess water
  • ¾ cup (130g) mini semi-sweet chocolate chips (reserve a few for topping)
  • For the Espresso Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh brewed espresso or strong coffee
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. Shred zucchini using a box grater and squeeze out excess moisture with a clean kitchen towel.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate medium bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
  5. Slowly add dry ingredients to wet mixture, folding gently with a rubber spatula until just combined.
  6. Fold in shredded zucchini and mini chocolate chips.
  7. Divide batter evenly into muffin cups, filling about ¾ full. Sprinkle extra chocolate chips on top.
  8. Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs. Start checking at 18 minutes if oven runs hot.
  9. While muffins cool, whisk powdered sugar, espresso, vanilla extract, and salt in a small bowl until smooth and drizzle-able.
  10. Drizzle glaze over cooled muffins and let set for about 15 minutes before serving.

Notes

Squeeze excess moisture from shredded zucchini to avoid soggy muffins. Use room temperature eggs and oil for better texture. Toss chocolate chips with a tablespoon of flour before folding in to prevent sinking. Start checking muffins at 18 minutes to avoid overbaking. Espresso glaze can be made ahead and stored in the fridge for up to a week.

Nutrition

Keywords: double chocolate muffins, zucchini muffins, espresso glaze, chocolate zucchini muffins, healthy chocolate muffins, vegan option, gluten-free option

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