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Moist Double Chocolate Zucchini Muffins Recipe with Easy Espresso Glaze

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These moist double chocolate zucchini muffins combine the subtle moisture of zucchini with rich chocolate flavor, topped with a bittersweet espresso glaze for a comforting and indulgent treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (can swap for almond flour for gluten-free)
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed to remove excess water
  • ¾ cup (130g) semi-sweet chocolate chips
  • For the Espresso Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 1 tbsp (15ml) freshly brewed espresso or strong coffee (cooled)
  • 1 tsp unsweetened cocoa powder (optional)
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease well.
  2. Grate the zucchini using a fine grater. Place in a clean kitchen towel or cheesecloth and squeeze to remove excess moisture.
  3. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, whisk the melted butter and sugar until smooth and slightly glossy. Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold until just combined.
  6. Fold in the grated zucchini and chocolate chips.
  7. Spoon batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
  9. Let muffins rest for 10 minutes in the tin, then transfer to a wire rack to cool completely before glazing.
  10. In a small bowl, whisk together powdered sugar, espresso, cocoa powder (if using), and vanilla until smooth. Adjust consistency if needed.
  11. Drizzle the espresso glaze generously over each cooled muffin and let set for 10 minutes before serving.

Notes

Squeeze excess moisture from zucchini to avoid soggy muffins. Fold batter gently to prevent toughness. Use a toothpick to check doneness. Glaze muffins only after they have fully cooled. For a gluten-free version, swap flour and add xanthan gum if needed. Vegan adaptations include flax eggs and coconut oil. Chocolate chunks can be used instead of chips for a gooier texture. Espresso can be substituted with strong coffee or instant coffee dissolved in liquid.

Nutrition

Keywords: double chocolate, zucchini muffins, espresso glaze, moist muffins, chocolate zucchini, easy muffins, breakfast muffins, dessert muffins

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