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Tender Double Chocolate Chip Zucchini Muffins Easy Homemade Recipe with Cinnamon Crumble Topping

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These tender double chocolate chip zucchini muffins feature a moist texture with pockets of melted chocolate and a crunchy cinnamon crumble topping, perfect for a quick, wholesome treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed to remove excess moisture
  • ¾ cup (130g) semisweet chocolate chips
  • ⅓ cup (40g) all-purpose flour (for crumble topping)
  • ⅓ cup (65g) brown sugar, packed (for crumble topping)
  • 1 teaspoon ground cinnamon (for crumble topping)
  • 3 tablespoons (42g) unsalted butter, cold and cubed (for crumble topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. Shred zucchini finely, then place in a clean kitchen towel and squeeze to remove excess moisture. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until combined.
  4. In a separate bowl, whisk sugar, oil, eggs, and vanilla extract until smooth and slightly pale, about 2 minutes.
  5. Pour wet mixture into dry ingredients and fold gently with a rubber spatula until just combined.
  6. Fold in shredded zucchini and chocolate chips evenly without overmixing.
  7. In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
  8. Spoon batter into muffin cups, filling each about ¾ full. Generously sprinkle cinnamon crumble topping over each muffin.
  9. Bake for 20–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Start checking at 18 minutes.
  10. Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid dense muffins. Dry zucchini thoroughly to prevent soggy muffins. Use room temperature eggs for better mixing and rise. Start checking muffins at 18 minutes to avoid overbaking. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend. Vegan adaptations include flax eggs and plant-based butter and chocolate chips. Adding extra chocolate chips on top before baking intensifies chocolate flavor. Muffins freeze well when wrapped individually.

Nutrition

Keywords: zucchini muffins, double chocolate, chocolate chip muffins, cinnamon crumble, quick muffins, healthy muffins, bake sale recipe

Find it online: https://grubella.com/tender-double-chocolate-chip-zucchini-muffins-easy-homemade-recipe-with-cinnamon-crumble-topping/