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  • Bake from Scratch

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    Apr 07, 2020 5 minutes
    RECIPE DEVELOPMENT BY LAURA CRANDALL
    FOOD STYLING BY KELLIE GERBER KELLEY

    DOUBLE-CHOCOLATE ZUCCHINI MUFFINS

    Makes 12 muffins

    Why go for tried-and-true zucchini bread when you could have these indulgent muffins? Owing their soft texture to juicy zucchini, these muffins get a dose of decadence from white chocolate chips embedded in the cocoa-rich batter.

    1 cup (200 grams) granulated sugar
    ½ cup (120 grams) sour cream, room temperature
    ⅓ cup (76 grams) unsalted butter, melted
    ⅓ cup (80 grams) whole milk
    2 large eggs (100 grams), room temperature
    1 teaspoon (4 grams) vanilla extract*
    2 cups (250 grams) all-purpose flour
    ½ cup (43 grams) Dutch process cocoa powder
    1½ teaspoons (7.5 grams) baking powder
    ½ teaspoon (2.5 grams) baking soda
    ½ teaspoon (1.5 grams) kosher salt
    1 cup (120 grams) shredded zucchini, patted dry

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