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Double Chocolate Zucchini Muffins

Double chocolate zucchini muffins made ultra-fudgy with sour cream, oil, and a divided chocolate-chip topping for glossy pools. Bake until a toothpick shows moist crumbs and the tops deeply crack with a molten chocolate chip pocket inside.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup granulated sugar
  • 0.33 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Zucchini and chocolate
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners. Set out the ingredients so the batter can be mixed right away.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a large bowl. Mix until the cocoa looks evenly distributed with no dry streaks.
  3. Beat eggs, granulated sugar, vegetable oil, sour cream, and vanilla extract in a separate bowl until smooth. Stop when the mixture is glossy and fully combined.
  4. Stir wet into dry until just combined. The batter should look thick with a few small lumps.
  5. Fold in grated zucchini and ¾ cup of the semi-sweet chocolate chips. Keep folding just until the zucchini is dispersed.
  6. Divide batter evenly among the muffin cups, filling ¾ full, then top each with the remaining semi-sweet chocolate chips. You should see chips peeking on the surface.
Bake and cool
  1. Bake at 350°F for 20–22 minutes, until a toothpick comes out with a few moist crumbs. Do not overbake, or the center won’t stay fudgy.
  2. Cool in the pan for 5 minutes. You should see tops set and cracks form more clearly.
  3. Transfer muffins to a wire rack. Let them cool enough to release cleanly without breaking.

Notes

For the most molten chocolate chip pocket, squeeze the grated zucchini very dry before adding it, otherwise the crumb can turn cakier. Store muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; freeze up to 2 months. For a dairy-reduced option, swap sour cream for an equal amount of full-fat dairy-free yogurt or sour-cream-style substitute.