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.