This delightful Bakery Style Double Chocolate Zucchini Muffins recipe comes together in about 30 minutes and features a one-bowl mixing method for easy bake that your family will love! It’s amazing how something so chocolatey and rich can hide a healthy veggie like zucchini. Plus, you can switch up the ingredients, so feel free to toss in what’s hanging out in your pantry or use this as a chance to clean out the fridge! Trust me, these muffins are perfect for a busy weeknight treat or an indulgent breakfast that feels like dessert!
The Ingredients Breakdown
All-Purpose Flour
All-purpose flour is my go-to for these muffins because it handles the mix of moisture from the zucchini and the richness from the chocolate like a champ. You’ll want 1.5 cups for this recipe. If you’re looking for alternatives, you could try whole wheat flour for added nutrition, or even a gluten-free blend if needed.
Unsweetened Cocoa Powder
This is what gives our muffins that deep, chocolatey flavor, and we’re using 0.5 cups of it. It’s incredibly rich and adds a beautiful color, too! If you happen to be out of cocoa powder, you can swap it out with carob powder, although the flavor will be slightly different.
Baking Soda and Baking Powder
We’re using 1 tsp of baking soda and 0.5 tsp of baking powder to give our muffins a great rise. They’re like tiny fluffy clouds of chocolate goodness! If you don’t have baking powder on hand, you could double the baking soda, but keep in mind they might be a tad denser.
Salt
A good 0.5 tsp of salt is vital to balance the sweetness. Salt enhances flavors and will definitely take your muffins up a notch. I usually go for fine sea salt, but regular table salt will work just fine too.
Ground Cinnamon (optional)
If you want a hint of warm spice, add 1 tsp of ground cinnamon. It’s optional but really elevates the flavor profile of the muffins. No cinnamon? No problem; leave it out or even experiment with a touch of nutmeg.
Granulated Sugar
We’ll use 0.75 cups of granulated sugar to keep things sweet. If you’re trying to cut back on sugar, you can replace up to half of it with applesauce or even a sugar substitute like Stevia, but remember to tweak the proportion as needed based on the substitute you choose.
Brown Sugar
Adding in 0.5 cups of brown sugar adds moisture to the muffins and gives them that lovely chewy texture. Light or dark brown sugar will both work here.
Eggs
You’ll need 2 large eggs to bind everything together. If you’re looking for an egg substitute, consider using flax eggs (1 tbsp flaxseed meal with 2.5 tbsp of water per egg). Just let it sit for about 5 minutes before you mix it in!
Vegetable Oil
I’m a fan of using 0.5 cups of vegetable oil because it creates the moistest muffins. You can use melted coconut oil for a different flavor, or even applesauce to cut back on fat if you prefer!
Vanilla Extract
A teaspoon of vanilla extract is essential because it adds a lovely aroma and enhances the chocolate flavor. If you want to get really fancy, try using vanilla bean paste for a more intense flavor.
Finely Shredded Zucchini
Yeah, we’re hiding 1.5 cups of finely shredded zucchini in these muffins! This adds moisture and a secret health boost. Make sure to squeeze out any excess moisture using a clean kitchen towel; we don’t want soggy muffins! And hey, if your kids are picky, they won’t even notice!
Chocolate Chips
Last but definitely not least, we’re throwing in 1 cup of chocolate chips. Use semi-sweet or dark chocolate chips depending on how chocolatey you want things to get. Really, you can’t go wrong here! Some people might even love adding white chocolate chips for a fun twist.
Let’s Get Cooking!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with non-stick cooking spray, this one little step saves you so much cleanup later!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and optionally the cinnamon. Give it a good whisk to make sure everything is evenly distributed and set aside.
Step 3: Whisk the Wet Ingredients
In another bowl (yep, we’re going a little mix-a-ling!), whisk together the eggs, granulated sugar, and brown sugar until everything is well combined. Then, add in the vegetable oil and vanilla extract. It’s going to smell heavenly!
Step 4: Combine It All
Pour the wet mixture into the dry ingredients and stir until just combined. You don’t want overmixing! It’s all about keeping those muffins fluffy. Gently fold in the shredded zucchini and chocolate chips, be careful not to squish the zucchini too much; we want to keep that awesome texture!
Step 5: Fill the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. You can use a cookie scoop for perfectly portioned muffins!
Step 6: Bake It Up
Pop those delicious muffins into your preheated oven and bake for 18-22 minutes. They’re done when a toothpick inserted into the center comes out clean, just a couple crumbs are okay! So while they’re baking, your kitchen will smell like a chocolate heaven!
Step 7: Cool Down
Once they’re out of the oven, let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely, it’s going to be hard to resist, but patience is key!
Why I Love This Recipe
This is my go-to recipe when I need a little chocolate pick-me-up or when I have zucchinis lurking in the fridge from last week’s farmer’s market haul. I’m a real sucker for desserts that pack in some hidden veggies… seriously, it’s like a ninja strategy for sneaking in nutrients without the kids even batting an eye!
And the best part is, these muffins are incredibly versatile! You can switch out the chocolate chips for nuts, toss in some dried fruit, or even add a pinch of espresso powder for an extra depth of flavor. Trust me when I say your family will definitely be asking for seconds!
If you loved these Bakery Style Double Chocolate Zucchini Muffins, be sure to check out my Chantilly Cake Recipe, my Mandarin Orange Pineapple Cake, or my Dubai Pistachio Cheese Bomb!
Why This Recipe Works
Customizable
The best part about these muffins? You can tweak virtually every ingredient! If you’ve got some overripe bananas, throw those in instead of zucchini. Don’t like dark chocolate? Go with milk chocolate. It really allows you to use whatever you have on hand and make it special for your family.
Quick & Easy
These muffins come together in under 30 minutes! Seriously, with minimal prep and the hassle of having only one mixing bowl to clean, this recipe fits perfectly into every busy schedule.
Budget-Friendly
Using everyday ingredients, this recipe won’t break the bank. Plus, it’s an excellent way to use up zucchinis, which can be super abundant and sometimes overwhelming in the summer months.
Perfect for Meal Prep
These muffins store exceptionally well, making them a great option for meal prepping. Bake a batch ahead of time and grab them on your way out the door for breakfast or snacks throughout the week.
Crowd-Pleaser
I promise, these muffins are loved by adults and kids alike. They’re sweet, decadent, and oh-so-chocolatey, the whole family will love enjoying these rich bites together!
Serving and Storage Tips
Serving Suggestions
These double chocolate zucchini muffins are fantastic on their own, but if you want to take it to the next level, serve them warm with a pat of butter on top, or a scoop of vanilla ice cream if you’re feeling extra indulgent!
Storage
Store your muffins in an airtight container at room temperature for up to 5-7 days. If you keep them in the refrigerator, they can last up to 10 days, but honestly, you might not let them last that long!
Reheating Instructions
When you’re ready to enjoy a muffin again, simply pop it in the microwave for about 10-15 seconds, or warm it in the oven at 300°F for about 5 minutes. They’ll taste fresh-baked again!
Freezer Friendly
Yes! These muffins are definitely freezer-friendly. Just place them in a freezer-safe bag or container, and they’ll keep well for up to 2-3 months. When you’re ready to enjoy, let them thaw at room temperature or pop them in the microwave for a quick warmup.
Wrapping It Up
So here’s my heartfelt encouragement, give these Bakery Style Double Chocolate Zucchini Muffins a whirl! I promise you won’t regret it. They’re not just easy; they’re delicious, incredibly satisfying, and perfect for your family. Enjoy this lovely combination of healthiness and indulgence that’s going to win hearts, including picky eater ones, trust me! Happy baking, friends! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Double Chocolate Zucchini Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, salt, and optionally the cinnamon and whisk to combine.
- In another bowl, whisk together the eggs, granulated sugar, and brown sugar until well mixed. Add in vegetable oil and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the shredded zucchini and chocolate chips.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-22 minutes until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.