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Bakery Style Double Chocolate Zucchini Muffins

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Deliciously moist muffins that combine rich chocolate with garden-fresh zucchini for a delightful treat.

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 spray lightly with cooking spray to prevent sticking.
  2. In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon.
  3. Beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.
  4. Gently fold the finely shredded zucchini into the wet mixture.
  5. Gradually add the dry ingredients to the wet ingredients. Stir until just combined; don’t over-mix!
  6. Fold in the chocolate chips.
  7. Using a spoon or an ice cream scoop, fill each muffin cup about two-thirds full with the batter.
  8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for about 5 minutes before transferring to a wire rack.

Notes

Make sure to squeeze out as much moisture from the zucchini as possible. Adjust chocolate chips to your preference.

Nutrition

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

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