Double Chocolate Veggie Muffins
So, double chocolate veggie muffins—this is one of those recipes I never actually planned to become one of my regulars. You know how it goes: you buy two zucchini because they were on special (and let’s face it, you had grand salad plans). You use one. Then the other just sits in your fridge glaring at you—taunting you, almost. One rainy afternoon I threw it into muffins, thinking it’d be weird, but hey, chocolate fixes everything, right? Spoiler: the family devoured them before the kettle even boiled. Now, every time someone spots a sad zucchini lurking, I get, “Mum, is it muffin day?”. Not gonna pretend I haven’t made these with a carrot I found in the crisper that looked like it was plotting an escape.
What Makes These Muffins So Worth It?
I make these when someone (usually me) is feeling snacky and we’re all craving something fudgy but not sugar-overload crazy. My lot goes bananas for these (though bananas are not actually in them—though maybe I should try that?). They never know there’s veggie tucked in, and my partner, who claims to “detect” healthy baking by smell, had absolutely no clue the first time. And, okay, I confess: half the fun is seeing folks go back for seconds, none the wiser. Oh, and I used to hate grating zucchini, so if you’re not a fan either, join the club; but really, when it’s hidden under cocoa, it’s worth it.
Alright, Here’s What You’ll Need
- 1 medium zucchini (about a big mugful after grating—sometimes I swap half for a grated carrot if that’s what I have)
- 1 1/2 cups all-purpose flour (whole wheat also works, but it can be a bit… stodgy. You decide!)
- 1/2 cup unsweetened cocoa powder (My nan liked Fry’s, but let’s be honest, whatever’s cheap and cocoa-y is fine)
- 3/4 cup sugar (I do a mix of brown and white, but just go with what’s knocking about your cupboard)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (I sometimes forget this and they still taste grand)
- 2 eggs (or flax eggs if you’re all out—been there, got the T-shirt)
- 1/3 cup melted butter (oil works if you want them dairy free, and I’ve even tried Greek yoghurt once)
- 1/2 cup milk (any kind—almond, oat, even soured milk from a day too long in the fridge…though maybe don’t quote me on that)
- 2 tsp vanilla extract
- 3/4 cup chocolate chips (dark or milk—once I even used chopped up easter eggs… worked like a charm!)
Okay, Here’s How You Do It
- First things first: pop your oven on to 180°C (350°F)—don’t get sidetracked and forget like I sometimes do, because then you will regret it when the mix is waiting and the oven’s still cold.
- Grab a muffin pan and either butter it, line it with paper cases, or do what I sometimes do and just sort of hope for the best with a slick of oil on a paper towel.
- Grate your zucchini (skin and all). If it looks super watery, give it a quick squeeze over the sink. But actually, sometimes a bit of extra moisture just adds to the fudginess. Depends how much you like to live on the wild side.
- In a big bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and sugar—try not to create a cocoa cloud, though aesthetic splattering does make you look like a pro.
- In another bowl: eggs, melted butter, milk, and vanilla—give it a good mix until it comes together. (This is the bit I sometimes forget to rinse the bowl for, but honestly, it all goes the same way.)
- Toss your grated veggies into the wet stuff, mix it all, then tip the wet mix into the dry bowl. Gently mix (don’t overdo it, or they get tough—lesson learned the hard way). It’s okay if it’s a bit lumpy, promise.
- Stir in most of your choc chips—save a handful to sprinkle over the top so they look fancy (and so you can quietly nab a few for yourself—cook’s rights!)
- Scoop the mixture into the muffin pan—don’t fret if the scoops aren’t perfect. Bake for 18–22 minutes, until they spring back when you poke ’em. I always do the toothpick trick, but if it comes out just a little moist, that’s good—makes ’em gooey.
- Cool for a bit if you can resist. Best eaten warm with melty chocolate bits in every bite.
Notes from My Cheerfully Chaotic Kitchen
- I once totally forgot the baking soda—yeah, not ideal. They were more like dense bars, but still edible with enough tea.
- If you’re all out of chocolate chips, chop up some leftover chocolate bars (those ones that have lost their shine but are still fine for baking).
- Don’t stress if your mix seems a bit runny—zucchini is a generous veggie and sometimes you just have to trust the process. Or add a spoonful more flour, if you’re nervous.
If You’re Feeling Experimental (Or Reckless)
- Once I tried adding mashed sweet potato instead of zucchini—honestly, it was fine, but not as fudgy. Zucchini’s got the magic touch.
- Add a sprinkle of cinnamon or a handful of walnuts if you’re feeling a bit wild (my kids revolt, but I love it).
- I tried making these in a loaf tin once for a “muffin cake”. It worked… eventually (needed double the baking time and was slightly dry on the edges—maybe not my brightest idea).
Do You Actually Need Fancy Gear?
A muffin tin is nice, but I used ramekins once when the pan was MIA (household chaos). Or just bake it all as a traybake and cut into squares—no one really complains. A box grater for the veggies is ideal, but you can whizz them in a food processor if you really can’t be bothered (I hear you).
Storing Your Muffins (If They Last That Long)
Supposedly, these keep in an airtight box on the counter for 2–3 days. Honestly though, they rarely last 24 hours round here—teenagers, eh? They also freeze pretty well, so if you want to “save some for later”, pop a few in the freezer. Good luck not remembering they’re there every single morning when you open the door, though.
Muffin Moments: How We Serve ‘Em
I love these warm with a proper cuppa—Yorkshire tea if I’m feeling fancy. Sometimes, if it’s a weekend, I’ll cut one open, add a scoop of vanilla ice cream, and make it pudding. The kids prefer them with cold milk, and my neighbour once ate one for breakfast… I mean, they do have veggies, so why not?
Pro Tips (Mostly Learnt the Hard Way)
- Don’t rush the cooling. I once tried tearing one out of the tin the second it came out—absolute disaster, crumbs everywhere. Actually, I think waiting at least 10 mins is best.
- On second thought, don’t skip the muffin liners unless you really hate washing up.
- Don’t go “full healthy” and swap all the flour for whole wheat—trust me, it’s basically a chocolate brick. Half and half is alright, though!
FAQ—Real Questions From Real (Hungry) People
- Can you actually taste the zucchini?
- Nope, not a bit—not unless you slice it thick instead of grating, and then you might get a weird chewy bit. Just grate it fine and you’re sorted.
- Can I make this vegan?
- Probably! Swap in flax eggs and dairy free milk/butter. My pal does it all the time and says it works, but I’ll admit I haven’t tried that myself (laziness, really).
- What’s the deal with freezing them?
- Let ‘em cool, pop them in a bag or box, and freeze for up to a month. They defrost in about 30 seconds in the microwave, or just leave out for a bit. Sometimes the choc chips go a bit weird-looking but nobody’s ever minded!
- How do I make these gluten free?
- Aha! Just use a decent gluten free flour mix—some work better than others. Bob’s Red Mill works best for me (here’s a great DIY flour blend I reference). But I’d avoid coconut flour, unless you want muffins that taste like compressed sand (just saying).
- Where’d you learn this recipe?
- Honestly, most of it is pinched and tweaked form a million Pinterest boards and a late-night search through Sally’s Baking Addiction. Plus, a bit of accidental genius when I tried to empty out the fridge before a holiday.
Oh—random but important: dog hair in your muffins is a rite of passage if you’ve got a Labrador. Just saying. Wipe down your worktop first.
If you give these double chocolate veggie muffins a go, let me know what swaps or oddball add-ins you tried! I’m all ears (except when I’m sneaking a muffin before the kids see). And if you’re looking for a slightly healthier treat, I’ve used this vegan muffin guide for inspiration too—could be worth a nosey!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup finely grated zucchini (about 1 medium)
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
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2In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
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3In a separate medium bowl, combine the grated zucchini, applesauce, eggs, oil, Greek yogurt, and vanilla extract.
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4Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Fold in the chocolate chips.
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5Divide the batter evenly among the prepared muffin cups. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out mostly clean.
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6Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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