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Moist Double Chocolate Chip Zucchini Muffins

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These moist double chocolate chip zucchini muffins combine the natural moisture of zucchini with rich cocoa and chocolate chips for a bakery-style treat that’s perfect for breakfast, brunch, or a cozy snack.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¼ cup (25g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp espresso powder (optional but recommended)
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 tsp pure vanilla extract
  • 1 ½ cups (150g) finely shredded zucchini (squeezed gently to remove excess moisture)
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (90g) dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Shred the zucchini finely using a box grater or food processor. Squeeze out some moisture with a clean kitchen towel but do not dry completely.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder until evenly combined.
  4. In a large bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly glossy.
  5. Fold the shredded zucchini into the wet mixture until evenly distributed.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until no flour streaks remain. Avoid overmixing.
  7. Fold in the semi-sweet and dark chocolate chips carefully to distribute evenly.
  8. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  9. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
  10. Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Keep some moisture in the shredded zucchini for a tender crumb. Use espresso powder to deepen chocolate flavor without adding coffee taste. Baking time may vary by oven; start checking at 20 minutes. Muffins can be stored at room temperature for 3 days, refrigerated for up to a week, or frozen for up to 3 months.

Nutrition

Keywords: zucchini muffins, double chocolate, chocolate chip muffins, moist muffins, bakery-style muffins, easy muffins, healthy muffins

Find it online: https://yumbelle.com/moist-double-chocolate-chip-zucchini-muffins-recipe-easy-homemade-bakery-style-treats/