The Best Jumbo Double Chocolate Zucchini Muffins: Your New Go-To Recipe!
Sneak in your veggies with these subtly sweet Jumbo Double Chocolate Zucchini Muffins! This incredibly easy recipe comes together in one bowl, promising a warm, chocolaty treat on your table in less than an hour. Perfect for breakfast, a snack, or a delightful dessert, these muffins are a true crowd-pleaser and a fantastic way to utilize that garden bounty!
Finding Joy in the Kitchen: New Beginnings & Baking Adventures
What a whirlwind summer it has been! After a busy season of moving, I’m thrilled to finally be settling into my new home. It feels incredible to be back in the blogging groove, especially now that I have an abundance of natural light to capture all my baking and crafting projects. The past year in a rather dark apartment was a bit of a struggle for photography, so when I pulled out my camera this past weekend to play with the gorgeous mid-morning light, I was absolutely beaming – like a kid let loose in a candy store! Not only is the light utterly divine, but I finally have ample space to bake and create without being confined to a tiny corner of my living room. Honestly, I’m completely in love with this new place and can’t imagine ever leaving!
From Garden to Table: The Zucchini Abundance
Imagine this: natural light, a beautiful garden, and enough space for a dedicated craft room! Seriously, I’m never, ever leaving. My wonderful neighbors have been out of town for a week, and I’ve been entrusted with the care of their garden. Even better, I’ve been given free rein over any ripe produce that pops up. This happy arrangement has resulted in me being the proud recipient of two glorious zucchinis in just the past week! And what does one do with fresh, homegrown zucchini? Make muffins, of course! So far, I’ve whipped up three batches of these incredible Jumbo Double Chocolate Zucchini Muffins. It truly feels like my childhood dreams of having a garden and living off the land are finally coming true.
Why These Jumbo Double Chocolate Zucchini Muffins are a Must-Try
This particular recipe for Jumbo Double Chocolate Zucchini Muffins is a cherished adaptation of my Grandma’s classic chocolate zucchini bread recipe, which has been a family favorite for years. We’ve simply adjusted it to yield eight perfectly portioned, truly jumbo-sized muffins. They are incredibly straightforward to prepare – literally mix everything in one bowl – and you can have a batch of warm, soft, and chocolatey goodness ready on your table in under an hour. These muffins strike the perfect balance: not too overly rich in chocolate, but with just enough sweetness to satisfy your cravings. Who ever said you couldn’t enjoy chocolate for breakfast, especially when it comes with a hidden serving of vegetables?
The Magic of Jumbo Muffins: A Game Changer!
While you could certainly make these in standard-sized muffin tins (adjusting the baking time accordingly), I wholeheartedly believe that the jumbo muffins are where the real magic happens. Trust me, once you start baking jumbo muffins, there’s simply no turning back! They offer a more substantial, satisfying bite, and their larger size helps them retain moisture beautifully. A few years ago, I picked up a budget-friendly jumbo muffin tin from my local grocery store for about $7, and it has hands-down seen more use than all my regular-sized cupcake tins combined. Investing in one is truly worth it for these big, beautiful chocolate zucchini muffins.
Tips for Perfect Double Chocolate Zucchini Muffins
Achieving the perfect muffin consistency – moist, tender, and light – is easier than you think with this recipe. Here are a few key tips to ensure your Jumbo Double Chocolate Zucchini Muffins turn out absolutely fantastic every time:
- Don’t Overmix: This is crucial for tender muffins. Overmixing develops the gluten in the flour, leading to tough, dense muffins. Mix the wet and dry ingredients just until combined, with no visible streaks of flour. A few lumps are perfectly fine!
- Shredding Zucchini: For the best results, use freshly shredded zucchini. You don’t need to squeeze out excess moisture unless your zucchini is exceptionally watery. The moisture from the zucchini is what keeps these muffins so wonderfully moist.
- Quality Cocoa Powder: The type of cocoa powder you use makes a difference in the chocolate flavor. I personally love Hershey’s Unsweetened Cocoa Powder for its rich, classic chocolate taste.
- Chocolate Chips: Semi-sweet chocolate chips are my preference as they complement the subtle sweetness of the muffin base without making it overly sweet. Feel free to use milk chocolate or dark chocolate chips if that’s your preference!
- Testing for Doneness: Keep a close eye on your muffins, especially around the 25-minute mark. Overbaking can quickly turn these moist treats dry. Insert a fork or toothpick into the center; if it comes out clean or with a few moist crumbs, they’re ready.
Serving & Storage Instructions
These Jumbo Double Chocolate Zucchini Muffins are truly at their peak when served warm, straight from the oven. The chocolate chips are still melty, and the aroma is simply irresistible. However, if you have leftovers (a rare occurrence!), they store beautifully. Keep them in an airtight container at room temperature for a few days. To enjoy them warm again, simply pop one into the microwave for about 10-15 seconds. For longer storage, these muffins freeze exceptionally well. I often throw a few into individual Ziploc bags and stash them in the freezer for those busy mornings when I need to zip out the door but still crave a homemade treat.
Embracing the Garden’s Bounty (and Dodging Snails!)
It’s genuinely amazing to me how perfect and delicious food can grow right from the ground. I’ve got my eye on one of the last zucchinis still in the garden, patiently waiting for it to reach just the right size before I snag it. I’m also holding out for the snails to disappear, because, let’s be honest, no zucchini is worth getting too close to a giant snail!
Double Chocolate Zucchini Muffins
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Ingredients
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded
- ¼ cup unsweetened cocoa powder I prefer Hershey’s Unsweetened Cocoa for these
- 2 large eggs
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups all-purpose flour
- ½ cup semi-sweet chocolate chips
For Topping (optional):
- ¼ cup mini semi-sweet chocolate chips
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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Preheat oven to 350℉ and place about 8 jumbo cupcake liners into a jumbo muffin tin. (You may need to bake in two batches if you only have a tin with 6 cavities.)
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In a large bowl, combine granulated sugar (½ cup), vegetable oil (½ cup), vanilla extract (1 teaspoon), shredded zucchini (1 cup), unsweetened cocoa powder (¼ cup), and eggs (2 large) and stir until just combined.
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Add cinnamon (½ teaspoon), salt (½ teaspoon), and baking soda (½ teaspoon) and stir gently until it disappears into the batter.
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Using a spatula, gently add in the all-purpose flour (1 ½ cups) and only stir until the dry ingredients disappear and are incorporated into the batter. It is important to mix this by hand (and not an electric mixer) to prevent from over mixing.
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Gently fold in the ½ cup of semi-sweet chocolate chips until evenly dispersed.
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Scoop about 6 tablespoons of batter into each muffin tin and gently tap the muffin tin on the counter to smooth out the tops of the batter.
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Bake at 350℉ for 25-30 minutes or until fork comes out clean. Overbaking can result in dry and hard muffins, so watch the oven closely around the 25 minute mark.
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Once baked, allow the muffins to cool on a wire rack for 5-10 minutes before removing from the pan. These are best enjoyed warm, so dig right in!
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
Nutrition
Chocolate & Zucchini: A Surprisingly Perfect Pair
Have you ever encountered the delightful combination of chocolate and zucchini in a muffin or bread before? I often get a few raised eyebrows and questions about my sanity when I offer someone one of these “bad boys.” However, it only takes one bite for the doubters to quickly discover that I am, in fact, not the crazy one at all! The zucchini adds an incredible amount of moisture and tenderness to the muffins without imparting any noticeable “vegetable” flavor. Instead, it perfectly complements the rich cocoa and sweet chocolate chips, creating a harmonious and utterly delicious treat that’s hard to resist. It’s the ultimate secret weapon for getting a little extra green into your diet, masked by pure chocolatey bliss!
Why You’ll Love This Recipe Even More:
- One-Bowl Wonder: Minimal cleanup means more time to enjoy your delicious creations.
- Quick & Easy: From mixing to baking, these muffins are ready in under an hour, making them perfect for last-minute cravings or spontaneous baking sessions.
- Moist & Flavorful: The zucchini ensures these muffins are incredibly moist, while the double chocolate delivers a satisfyingly rich flavor.
- Versatile: Enjoy them for breakfast, as a snack, or even a light dessert. They’re great for lunchboxes too!
- Freezer-Friendly: Bake a big batch and freeze some for quick grab-and-go treats throughout the week.
Ready to Bake Your Own Batch of Jumbo Double Chocolate Zucchini Muffins?
I hope you’re as excited as I am to try this fantastic recipe. Whether you’re a seasoned baker or just starting out, these Jumbo Double Chocolate Zucchini Muffins are a forgiving and rewarding bake. They’re a testament to how simple ingredients can create something truly special, especially when you have fresh produce right at your fingertips. So go ahead, grab that zucchini, gather your ingredients, and get ready to fill your home with the inviting aroma of freshly baked chocolate muffins. Don’t forget to let me know in the comments how much you loved them!