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Bakery Style Double Chocolate Zucchini Muffins

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Deliciously moist muffins combining rich chocolate flavor with subtle zucchini, perfect for breakfast or snacks.

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

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
  2. Mix the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon in a large mixing bowl.
  3. Combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract in a separate bowl until smooth.
  4. Add the finely shredded zucchini to the wet mixture.
  5. Combine the dry ingredients with the wet mixture gently.
  6. Fold in the chocolate chips evenly.
  7. Scoop the batter into your prepared muffin tin, filling each cup three-quarters full.
  8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

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

Nutrition

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

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