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Moist Double Chocolate Zucchini Muffins with Walnut Crumble

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These moist double chocolate zucchini muffins with a crunchy walnut crumble topping are a perfect blend of indulgence and wholesome ingredients, ideal for a quick snack or cozy brunch.

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
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk (or whole milk with 1 tbsp lemon juice, let sit 5 minutes)
  • 1 ½ cups (about 2 medium) zucchini, grated and gently pressed to remove excess moisture
  • 1 cup (170g) semi-sweet chocolate chips
  • For the walnut crumble topping:
  • ½ cup (60g) chopped walnuts
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter, cold and cubed
  • ¼ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. Grate about 1 ½ cups of zucchini (2 medium zucchinis). Press gently with paper towels to remove some excess moisture.
  3. In a small bowl, combine ½ cup chopped walnuts, 2 tablespoons brown sugar, 1 tablespoon flour, and ¼ teaspoon cinnamon. Cut in 1 tablespoon cold butter with a fork or fingers until crumbly. Set aside.
  4. In a large bowl, sift together 1 ¾ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.
  5. In another bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, beating well after each, then stir in vanilla extract.
  6. Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with flour. Stir gently until just combined.
  7. Fold in the grated zucchini and 1 cup of chocolate chips gently.
  8. Spoon batter evenly into the prepared muffin tin, filling each cup about ¾ full. Sprinkle walnut crumble topping generously on each muffin.
  9. Bake for 20–25 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Press zucchini gently to remove excess moisture but do not squeeze dry to keep muffins tender. Use room temperature eggs and butter for better mixing and rise. Avoid overmixing to prevent tough muffins. Tent with foil if muffins brown too quickly before fully baked. Toast walnuts for richer flavor. Can bake as a loaf in a 9×5-inch pan for 50–60 minutes. Air fryer or toaster oven baking at 325°F (160°C) for 18–20 minutes works well.

Nutrition

Keywords: double chocolate, zucchini muffins, walnut crumble, chocolate chips, moist muffins, easy baking, quick snack, healthy dessert

Find it online: https://emmaoven.com/moist-double-chocolate-zucchini-muffins-recipe-with-walnut-crumble-easy-and-perfect/