Ingredients (~18 muffins)
- 3 cups all-purpose flour
- 1 cup + 2 Tbsp granulated sugar
- 1 1/2 boxes (3.9 oz each) chocolate instant pudding mix (~6 oz total)
- 1 1/8 tsp baking soda (1 tsp + large pinch)
- 3/4 tsp baking powder
- 3/4 tsp kosher salt
- 3/4 cup semi-sweet chocolate chips (plus more for topping)
- 1 1/2 cups + 3 Tbsp half-and-half
- 3/4 cup neutral oil (avocado or vegetable)
- 3 large eggs
- 1 1/2 Tbsp vanilla extract
- 2 1/4 cups grated zucchini, lightly packed (do not drain)
Make the Batter
Preheat your oven to ~325°F. Line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, dry pudding mix, baking soda, baking powder, and salt.
Fold the chocolate chips into the flour mixture. (Coating them in flour helps prevent them from sinking).
Add the half-and-half, oil, eggs, vanilla, and grated zucchini.
Stir until just combined and no streaks of dry flour remain. Do not overmix.
Bake
Use an ice cream scoop to fill the muffin cups. Sprinkle a few additional chocolate chips on top of each muffin.
Bake for ~25-30 minutes. They are done when a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for ~5 minutes, then transfer them to a wire rack to cool completely.
Chocolate Pudding Zucchini Bread Muffins
These muffins stay incredibly moist because of two things: fresh zucchini and instant chocolate pudding mix. There is no need to squeeze the water out of the zucchini; you want that moisture in the batter.
Ingredients
Ingredients (~18 muffins)
- 3 cups all-purpose flour
- 1 cup + 2 Tbsp granulated sugar
- 1 1/2 boxes chocolate instant pudding mix (~6 oz total) 3.9 oz each
- 1 1/8 tsp baking soda 1 tsp + large pinch
- 3/4 tsp baking powder
- 3/4 tsp kosher salt
- 3/4 cup semi-sweet chocolate chips plus more for topping
- 1 1/2 cups + 3 Tbsp half-and-half
- 3/4 cup neutral oil avocado or vegetable
- 3 large eggs
- 1 1/2 Tbsp vanilla extract
- 2 1/4 cups grated zucchini do not drain, lightly packed
Instructions
- Preheat oven to 325°F and line muffin tin with paper liners.
- Whisk flour, sugar, pudding mix, baking soda, baking powder, and salt in a large bowl.
- Fold chocolate chips into dry ingredients.
- Add half-and-half, oil, eggs, vanilla, and zucchini.
- Stir until just combined, avoiding overmixing.
- Fill muffin cups with ice cream scoop and top with extra chocolate chips.
- Bake 25-30 minutes until toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack.
Notes
Do not drain zucchini before adding to batter.
