Bakery Style Double Chocolate Zucchini Muffins
Indulge in these rich and moist double chocolate zucchini muffins, perfect for a guilt-free treat filled with hidden veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon (optional)
- 0.75 cups granulated sugar
- 0.5 cups brown sugar
- 2 large eggs
- 0.5 cups vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1.5 cups finely shredded zucchini (about 1 medium zucchini, squeeze excess moisture)
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
- Gather your ingredients.
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients in a large bowl.
- Combine the sugars in another bowl.
- Whisk in the wet ingredients with the sugars until smooth.
- Shred the zucchini finely and squeeze out excess moisture.
- Combine the wet mixture with the dry ingredients, folding just until combined.
- Add the shredded zucchini and chocolate chips, folding gently.
- Fill the muffin tins about 2/3 full with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool the muffins on a wire rack.
- Enjoy warm or at room temperature!
Notes
Be sure to squeeze out the excess moisture from your zucchini to avoid soggy muffins. You can customize this recipe with nuts or different types of chocolate.
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg