How to Freeze Double Chocolate Zucchini Muffins

The nice thing about these muffins is that they freeze great. Just place them (after they have cooled) into a freezer bag and freeze. When you are ready to eat, you can microwave for a few seconds for delicious warm muffins. I like to place my frozen muffins in the fridge the night before so they reheat much faster. These will keep for months but we eat them much faster. You can then pull just one or 2 out if you want and reheat them in the microwave for a delicious and easy breakfast idea.This is a great recipe to freeze if you have guests coming. You can have homemade baked goods to serve.

How to Store Leftovers

I like to use an air tight storage container to keep the muffins in. This is a simple way to store them and keeps them fresh.

Chocolate Zucchini Muffins

Have you been loving our recent muffin recipes? My family loved the double chocolate muffins, Lemon Poppyseed Muffins, Peanut Butter Muffins, Peanut Butter Banana Muffins and even the delicious applesauce oatmeal muffins.

We have a new one for you today that we think you are going to love, Chocolate Zucchini Muffins. The whole family loves these muffins in a great way to sneak in veggies. One of our favorite Easy Muffin Recipes.

Why We Love This Recipe

These chocolate chip zucchini muffins is loaded with chocolate flavor. You can barely taste the shredded zucchini and you can easily change the flour to make them gluten free.

If you have leftover zucchini, make these soft zucchini muffins for a crowd pleasing dessert. The zucchini adds the perfect amount of moisture to these chocolate muffins.

Ingredients

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

Flour – If you prefer these to fit in within your diet, you can easily use gluten free flour, whole wheat flour or almond flour.
Oil Substitute – If you want to substitute the oil use bananas or applesauce. It adds the perfect amount of sweetness. We have even added in coconut oil for extra moisture.
Sugar – Use maple syrup or honey as an easy, healthy swap for granulated sugar.
Chocolate Chips – We used regular chocolate chips but you can use different kinds to meet your diet restrictions.
Seasoning – For added flavor add in a teaspoon of nutmeg and cinnamon.

Step by Step Instructions

Step 1 – First, preheat the oven and spray the muffin pans with cooking spray.
Step 2 – Next, whisk together the dry ingredients that include baking powder, baking soda, and salt in a large bowl. Set aside.

Step 3 – Now it is time to combine the eggs, ½ cup of oil, sugar and vanilla until mixed together.

Combining the eggs, oil, sugar, and vanilla in a bowl

Step 4 – Add in the grated zucchini and stir well.

Combining the dry and wet ingredients in a bowl with a wooden spoon

Step 5 – Gradually add the dry ingredients until everything is mixed together thoroughly.
Step 6 – Bake batter until a toothpick inserted comes out clean. Let the muffins cool on a wire rack before serving.

Recipe Tips

Paper Liners – Feel free to use paper liners in the muffin tin to make cleanup a breeze.
Zucchini – We recommend after shredding the zucchini to squeeze out the moisture in paper towels.
Combine Ingredients – Combine the ingredients together in a bowl. Make sure the wet ingredients and dry ingredients combine completely.

Do you Peel Zucchini Before Shredding?

No need to peel the zucchini first. Just wash and shred which makes this recipe even easier. We recommend using a box grater to shred the zucchini.

How Do You Shred Zucchini for Muffins?

We like to shred zucchini in a food processor but you can also use a box grater. If using a box grater, I would use the side with the larger holes.

How Do You Get the Water Out of Zucchini?

Before adding the shredded zucchini to the muffin batter, make sure to get as much as the moisture out as possible. We recommend using a mesh strainer or place the shredded zucchini in a clean kitchen towel and fold over the zucchini.

Then twist the ends to wring out all the moisture.