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Bakery Style Double Chocolate Zucchini Muffins

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4.3 from 134 reviews

Decadent muffins blending chocolate and zucchini for a wholesome treat everyone will love.

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

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin.
  2. Combine the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and optional cinnamon in a bowl.
  3. Beat together the granulated sugar, brown sugar, and eggs until light and fluffy. Add the oil and vanilla, mixing until smooth.
  4. Fold in the shredded zucchini, making sure to squeeze out excess moisture.
  5. Pour the wet mixture into the dry ingredients and fold until just combined.
  6. Stir in the chocolate chips until evenly distributed.
  7. Spoon the batter into the prepared muffin tin, filling each cavity about three-quarters full.
  8. Bake for about 20-25 minutes until a toothpick comes out clean.
  9. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

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