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Moist Chocolate Zucchini Muffins Recipe with Easy Espresso Glaze

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These moist chocolate zucchini muffins with a subtle espresso glaze offer a comforting, indulgent treat perfect for breakfast, brunch, or a snack. The zucchini adds moisture without overpowering the rich chocolate flavor.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) brown sugar
  • ⅓ cup (80 ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), unpeeled
  • 1 tablespoon espresso powder (for the glaze)
  • 1 cup (120 g) powdered sugar (for the glaze)
  • 2 tablespoons milk (any kind, dairy or plant-based, for the glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and gently squeeze out excess moisture until damp but not dripping.
  3. In a large bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and slightly pale, about 2 minutes.
  5. Fold the wet ingredients into the dry ingredients gently until just incorporated. Avoid overmixing.
  6. Fold in the shredded zucchini. If the batter feels too stiff, add 1 tablespoon of milk to loosen it slightly.
  7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Start checking at 18 minutes.
  9. While muffins bake, prepare the espresso glaze by whisking together powdered sugar, espresso powder, and milk until smooth and glossy. Adjust milk to reach drizzle consistency.
  10. Once muffins are out of the oven, let them cool in the pan for 5 minutes, then transfer to a cooling rack. Drizzle glaze over the warm muffins.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Avoid overmixing the batter to keep muffins tender. Drizzle glaze while muffins are warm for best texture. Tent muffins with foil if browning too quickly. Muffins keep well for 2 days at room temperature or longer refrigerated/frozen. Gluten-free and vegan substitutions are possible.

Nutrition

Keywords: chocolate zucchini muffins, espresso glaze, moist muffins, easy muffin recipe, zucchini baking, chocolate dessert, quick muffins

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