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Crispy Double Chocolate Chip Zucchini Muffins Easy Homemade Recipe with Brown Sugar Crumb Topping

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These muffins combine the moistness of zucchini with rich double chocolate chips and a crispy brown sugar crumb topping for a delicious and indulgent treat that sneaks in veggies.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder, sifted
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • ⅓ cup (80 ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), packed and squeezed dry
  • ½ cup (90 g) semi-sweet chocolate chips
  • ¼ cup (45 g) dark chocolate chips
  • ⅓ cup (45 g) all-purpose flour (for crumb topping)
  • ⅓ cup (65 g) packed brown sugar (for crumb topping)
  • 3 tbsp (42 g) cold unsalted butter, cubed (for crumb topping)
  • ½ tsp cinnamon (optional, for crumb topping)
  • Pinch of salt (for crumb topping)

Instructions

  1. Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
  2. Wash and finely grate zucchini. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Stir in granulated sugar and brown sugar.
  4. In another bowl, whisk vegetable oil, eggs, and vanilla extract until combined.
  5. Pour wet ingredients into dry ingredients and fold gently until just combined; do not overmix.
  6. Fold in grated zucchini, semi-sweet chocolate chips, and dark chocolate chips. If batter is too dry, add a tablespoon of milk or water.
  7. In a small bowl, combine flour, brown sugar, cinnamon, and salt for crumb topping. Rub in cold cubed butter with fingers until mixture resembles coarse crumbs.
  8. Spoon batter evenly into muffin cups, filling about ¾ full. Sprinkle crumb topping generously over each muffin and press lightly to adhere.
  9. Bake for 22-25 minutes until muffins spring back to touch and a toothpick inserted comes out with a few moist crumbs. Crumb topping should be golden and crispy.
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini well to avoid soggy muffins. Do not overmix batter to keep muffins tender. Use cold butter for crumb topping to achieve crispy texture. Watch oven temperature and start checking muffins at 20 minutes to prevent burning. Cooling on a wire rack prevents sogginess.

Nutrition

Keywords: zucchini muffins, double chocolate, chocolate chip muffins, crumb topping, easy muffins, healthy dessert, zucchini dessert

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