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Moist Double Chocolate Zucchini Bread Muffins Recipe with Easy Streusel Topping

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These moist double chocolate zucchini bread muffins feature a rich chocolate flavor combined with sneaky grated zucchini and a crunchy buttery streusel topping, perfect for a comforting treat that sneaks in veggies.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini (about 1 medium zucchini, squeezed dry)
  • ½ cup (120ml) buttermilk (or whole milk with 1 teaspoon lemon juice as substitute)
  • ¾ cup (130g) semi-sweet chocolate chips
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ⅓ cup (65g) brown sugar, packed (for streusel)
  • 3 tablespoons (45g) unsalted butter, cold and diced (for streusel)
  • ½ teaspoon ground cinnamon (optional, for streusel)
  • A pinch of salt (for streusel)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Grate about 1 ½ cups of zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, sift or whisk together 1 ¾ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
  4. In a separate bowl, whisk melted butter and sugar until smooth and slightly glossy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry. Mix gently until just combined.
  6. Fold in the grated zucchini and chocolate chips gently to distribute evenly.
  7. Prepare the streusel topping by combining ⅓ cup flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Cut in cold diced butter using a pastry cutter, fork, or fingers until mixture resembles coarse crumbs.
  8. Spoon batter into muffin cups, filling each about ¾ full. Sprinkle a generous amount of streusel topping over each muffin.
  9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs but no raw batter. Tent with foil if streusel browns too quickly.
  10. Let muffins cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Squeeze grated zucchini well to avoid soggy muffins. Do not overmix batter to keep muffins tender. Use room temperature eggs for better mixing. Streusel topping is optional but recommended for texture contrast. Tent muffins with foil if streusel browns too fast. Batter can be prepared the night before and baked fresh in the morning.

Nutrition

Keywords: double chocolate zucchini muffins, chocolate zucchini bread, streusel topping, moist muffins, vegetable baked goods, easy muffin recipe, chocolate chip muffins

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