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Bakery Style Double Chocolate Zucchini Muffins

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Deliciously rich and chocolatey muffins featuring hidden zucchini for added moisture and nutrition.

Ingredients

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  • 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
  • 1 cup chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
  2. Whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and optional ground cinnamon.
  3. Mix the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
  4. Fold the finely shredded zucchini into your wet mixture.
  5. Add the wet ingredients mixture into the dry ingredients, stirring gently until just combined.
  6. Fold in the chocolate chips, ensuring even distribution.
  7. Divide the batter among the muffin cups, filling each about 2/3 full.
  8. Bake for 20-25 minutes or until a toothpick comes out clean.
  9. Cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from the zucchini to keep muffins from becoming soggy. Experiment with different types of chocolate chips or add nuts and dried fruits for variation.

Nutrition

Find it online: https://recypez.com/bakery-style-zucchini-muffins-double-chocolate/

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