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Bakery Style Double Chocolate Zucchini Muffins

Delightful muffins that combine rich chocolate flavor with hidden zucchini, perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup grated zucchini Squeeze out excess moisture.
Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease it with oil.
  3. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt.
  4. In another bowl, whisk together the sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
  5. Slowly add the wet ingredients to the dry ingredients and stir gently until just combined.
  6. Gently fold in the grated zucchini and chocolate chips.
  7. Spoon the batter into the muffin tin, filling each liner about two-thirds full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  2. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Muffins can be frozen for longer shelf-life.