Bakery Style Double Chocolate Zucchini Muffins
Deliciously deceptive muffins combining moist zucchini and rich chocolate, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 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)
Wet Ingredients
- 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
Main Ingredients
- 1.5 cups finely shredded zucchini (about 1 medium zucchini) Squeeze excess moisture using a clean kitchen towel.
- 1 cups chocolate chips (semi-sweet or dark)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Mixing
- In another bowl, mix the granulated and brown sugars, then add the eggs, oil, and vanilla. Whisk until smooth.
- Gently stir in the shredded zucchini.
- Fold the dry mixture into the wet mixture until combined.
- Fold in the chocolate chips.
Baking
- Spoon the batter into the muffin tins about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pans for 5 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a sealed bag for up to three months. Reheat in the oven for 5-10 minutes at 350°F or microwave for 15-20 seconds.