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Bakery-Style Ultra Moist Double Chocolate Zucchini Muffins Recipe (Healthy & Guilt-Free)

Close-up of a rich, dark chocolate zucchini muffin topped with melted chocolate chips, sitting on a white surface.
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You deserve rich, bakery-style chocolate muffins that are also secretly healthy. These double chocolate zucchini muffins use shredded zucchini to keep them incredibly moist and tender. They are perfect for a quick breakfast, a satisfying snack, or a guilt-free dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, squeezed dry
  • 1/2 cup milk (any kind)
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder until combined.
  3. Add the sugar to the dry ingredients and whisk briefly.
  4. In a separate medium bowl, whisk together the eggs, oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  6. Stir in the squeezed, dry shredded zucchini and the milk until incorporated.
  7. Fold in the 1 cup of chocolate chips gently.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze the moisture out of your shredded zucchini using a clean kitchen towel or paper towels. Removing excess water prevents dense, gummy muffins.
  • For an extra rich flavor, add 1/2 teaspoon of instant espresso powder to the dry ingredients. You will not taste coffee, only deeper chocolate.
  • These chocolate zucchini muffins freeze well. Cool them completely, then store them in an airtight container or freezer bag for up to three months. Thaw overnight on the counter.

Nutrition

Find it online: https://eatableempress.com/chocolate-zucchini-muffins-recipe/