Chocolate-Hazelnut Swirl Zucchini Muffin Tops

If you’re looking for a delicious treat that combines the moistness of zucchini with the rich flavors of chocolate and hazelnut, then these Chocolate-Hazelnut Swirl Zucchini Muffin Tops are exactly what you need. Perfectly portioned, with a tender crumb and a luscious swirl of chocolate hazelnut spread, these muffin tops are an irresistible snack or breakfast option. Plus, they are easy to make and a fantastic way to sneak some veggies into your baked goods without sacrificing any flavor.

Why This Recipe Is a Must-Try

These Chocolate-Hazelnut Swirl Zucchini Muffin Tops bring together the best of both worlds: the wholesome goodness of zucchini and the indulgent taste of chocolate hazelnut spread. The grated zucchini keeps the muffin tops incredibly moist and tender without making them overly dense. The swirl of chocolate hazelnut spread adds a gooey, nutty richness that complements the cocoa powder in the batter perfectly.

One of the best parts about this recipe is how easy it is to whip up with simple pantry staples and fresh zucchini. Whether you’ve got a garden full of zucchini or you’re just looking for a clever way to use what’s in your fridge, these muffin tops are a fantastic choice. They also make a great grab-and-go snack for busy mornings or an afternoon pick-me-up.

If you love zucchini baked goods like the Zucchini Texas Sheet Cake, you’re going to adore these muffin tops for their unique, chocolatey twist and convenient size.

Ingredients

• 1 cup grated zucchini, squeezed dry
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup chocolate hazelnut spread
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup chopped hazelnuts

How To Make Chocolate-Hazelnut Swirl Zucchini Muffin Tops

Step 1: Prepare the Zucchini

Start by grating the zucchini finely. Once grated, place it in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial to prevent your muffin tops from becoming soggy.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this aside for now.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is light and fluffy. Then, add the vegetable oil and vanilla extract, mixing until combined. Fold in the grated zucchini.

Step 4: Bring It All Together

Gradually add the dry ingredients into the wet ingredients, stirring gently just until incorporated. Avoid overmixing to keep the muffin tops tender.

Step 5: Prepare the Muffin Tops

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Using a spoon, drop generous dollops of batter onto the sheet, spacing them about 2 inches apart. You want to make muffin tops, so flatten each mound slightly with the back of the spoon.

Step 6: Add the Chocolate Hazelnut Swirl and Nuts

Drop small spoonfuls of chocolate hazelnut spread onto each muffin top and use a toothpick or knife to swirl it gently into the batter. Sprinkle the chopped hazelnuts evenly on top.

Step 7: Bake to Perfection

Bake for about 12-15 minutes or until the edges are set and a toothpick inserted into the muffin tops (avoiding the hazelnut spread swirl) comes out clean or with just a few moist crumbs. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Common Mistakes to Avoid

• Not squeezing the zucchini enough: Excess moisture can make the muffin tops dense and soggy. Make sure to squeeze out as much water as possible.
• Overmixing the batter: Stir just until combined to avoid tough muffin tops.
• Using too much chocolate hazelnut spread: A little swirl goes a long way. Too much can cause the muffin tops to remain gooey and underbaked.
• Skipping the flattening step: Muffin tops need to be flattened slightly on the baking sheet to achieve that perfect shape and texture.

Variations and Customizations

• Nut Alternatives: Swap hazelnuts for walnuts, pecans, or almonds depending on your preference.
• Chocolate Chips: Add mini chocolate chips to the batter for an extra chocolate boost.
• Sweetener Substitutions: Replace granulated sugar with coconut sugar or maple syrup for a different depth of sweetness.
• Vegan Version: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and substitute vegetable oil with melted coconut oil.
• Spice it Up: Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.

How to Store Leftovers

Store your Chocolate-Hazelnut Swirl Zucchini Muffin Tops in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator where they will stay fresh for about a week. You can also freeze the muffin tops by placing them in a freezer-safe bag or container for up to 3 months. To enjoy, thaw at room temperature or warm them slightly in the microwave.

FAQ

Can I use zucchini without peeling it?

Yes! The skin of zucchini is thin and edible, so there’s no need to peel it. Just wash the zucchini well before grating.

Is it necessary to use both baking powder and baking soda?

Yes, both play important roles. Baking powder provides lift and lightness, while baking soda reacts with the acidic components (like brown sugar) to help the muffin tops rise properly.

Can I make this recipe nut-free?

Absolutely. Simply omit the chopped hazelnuts and use a nut-free chocolate spread or a plain chocolate spread alternative.

How do I ensure the chocolate hazelnut spread swirls well?

Let the chocolate hazelnut spread soften at room temperature or warm it slightly to make swirling easier. Use a toothpick or knife to gently swirl without overmixing.

Conclusion

Chocolate-Hazelnut Swirl Zucchini Muffin Tops are a delightful way to enjoy a sweet treat that’s moist, flavorful, and uniquely satisfying. The combination of grated zucchini and rich chocolate hazelnut spread creates a perfect balance of nutrition and indulgence. Whether you’re baking for breakfast, snack time, or a casual gathering, these muffin tops will impress everyone with their texture and taste. Don’t forget to try experimenting with different nuts or adding spices to make the recipe your own!

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