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Homemade Chocolate-Hazelnut Swirl Zucchini Muffin Tops recipe photo
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Chocolate-Hazelnut Swirl Zucchini Muffin Tops

These Chocolate-Hazelnut Swirl Zucchini Muffin Tops are moist, tender, and packed with rich chocolate hazelnut flavor. A perfect snack or breakfast treat!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Chocolate, Easy, Hazelnut, Muffin Tops, Quick, Vegetable Baked Goods, Zucchini
Servings: 12 servings

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

Instructions

  • 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 to prevent sogginess.
  • In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the eggs with the granulated sugar and brown sugar until light and fluffy. Add the vegetable oil and vanilla extract, mixing until combined. Fold in the grated zucchini.
  • Gradually add the dry ingredients into the wet ingredients, stirring gently just until incorporated. Avoid overmixing.
  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Drop generous dollops of batter onto the sheet, spacing about 2 inches apart, then flatten each mound slightly with the back of the spoon.
  • Drop small spoonfuls of chocolate hazelnut spread onto each muffin top and swirl gently with a toothpick or knife. Sprinkle chopped hazelnuts evenly on top.
  • Bake for 12-15 minutes or until edges are set and a toothpick inserted into the muffin tops (avoiding the swirl) comes out clean or with a few moist crumbs. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Equipment

  • Grater
  • Kitchen towel or cheesecloth
  • Mixing Bowls
  • Whisk
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Spoon
  • Toothpick or knife
  • Wire Rack

Notes

  • Make sure to squeeze out as much moisture from the zucchini as possible to avoid soggy muffin tops.
  • Do not overmix the batter to keep the muffin tops tender and light.
  • Use a moderate amount of chocolate hazelnut spread to prevent the muffin tops from being gooey or underbaked.
  • Try swapping hazelnuts for walnuts, pecans, or almonds for different nutty flavors.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.