Print

Bakery-Style Double Chocolate Zucchini Muffins

double chocolate zucchini muffins - featured image
Print Recipe

These bakery-style double chocolate zucchini muffins are moist, rich, and subtly enhanced with shredded zucchini for a soft, indulgent texture. Perfect for breakfast or a snack, they combine bold chocolate flavor with a hidden veggie boost.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 1 medium) finely shredded and well-drained zucchini
  • ¾ cup (130g) chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it lightly.
  2. Finely shred about 1 ½ cups of zucchini (roughly one medium zucchini). Place it in a clean kitchen towel or fine mesh sieve and press or squeeze gently to remove excess moisture.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
  4. In a large bowl, whisk granulated sugar with vegetable oil until combined. Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined; batter should be thick and a bit lumpy.
  6. Fold in the shredded zucchini and chocolate chips until evenly distributed.
  7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full (yields 12 muffins).
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from shredded zucchini to avoid soggy muffins. Fold batter gently to prevent toughness. Use good-quality cocoa powder and chocolate chips for best flavor. Let batter rest 5 minutes before scooping for better texture. Oven temperature fluctuations can cause muffins to sink; use an oven thermometer if possible. Cool muffins on a wire rack to maintain texture. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: double chocolate zucchini muffins, chocolate muffins, zucchini muffins, bakery-style muffins, chocolate chip muffins, healthy chocolate muffins, easy muffin recipe

Find it online: https://avabake.com/bakery-style-double-chocolate-zucchini-muffins-easy-homemade-recipe-with-chocolate-chips/