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Bakery Style Double Chocolate Zucchini Muffins Recipe

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4 from 10 reviews

These Bakery Style Double Chocolate Zucchini Muffins are rich, moist, and bursting with chocolate flavor, enhanced with the natural moisture and subtle sweetness of shredded zucchini. Perfect for a nutritious breakfast or an indulgent snack, these muffins combine the heartiness of whole wheat flour and the decadence of mini chocolate chips in every bite.

  • Total Time: 30 minutes
  • Yield: 18 muffins

Ingredients

Dry Ingredients

  • 2 1/4 Cups white whole wheat flour or all-purpose flour
  • 1 Cup unsweetened baking cocoa
  • 1/3 Cup sugar
  • 1/4 Cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 1 Cup whole fat or low-fat plain yogurt
  • 1 Cup milk
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/4 Cup melted coconut oil (measured in the liquid state), melted and cooled butter or canola oil can also be used

Add-ins

  • 2 Cups shredded zucchini
  • 3/4 Cups mini chocolate chips, plus additional for garnish if desired

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line muffin tins with cupcake liners or spray them with nonstick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, unsweetened baking cocoa, sugar, brown sugar, baking soda, baking powder, and salt until all ingredients are well combined and evenly distributed.
  3. Add Wet Ingredients: Stir in the plain yogurt, milk, and vanilla extract into the dry mixture just until it begins to come together. Be careful not to overmix to maintain a tender crumb.
  4. Incorporate Eggs and Oil: Add the eggs and melted coconut oil to the batter, stirring gently until fully combined and smooth.
  5. Fold in Zucchini and Chocolate Chips: Carefully fold the shredded zucchini and mini chocolate chips into the batter to evenly distribute without deflating the mixture.
  6. Fill Muffin Cups: Divide the batter evenly into the prepared muffin cups, filling each about three-quarters full or to the top depending on desired muffin size.
  7. Bake: Bake the muffins in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  8. Cool and Store: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Store leftover muffins in an airtight container at room temperature for up to 3 days.

Notes

  • You can substitute all-purpose flour for white whole wheat flour if preferred.
  • Use the type of oil you prefer: coconut oil, melted butter, or canola oil all work well in this recipe.
  • Make sure the shredded zucchini is not overly wet—pat it dry if necessary to avoid watery batter.
  • Additional mini chocolate chips can be sprinkled on top before baking for a decorative touch.
  • Muffins are best eaten within a few days or can be frozen for up to 3 months.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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