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Moist and tender chocolate muffins made with shredded zucchini for extra moisture and subtle sweetness, packed with chocolate chips for a rich, melty chocolate experience.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon (optional)
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 tsp vanilla extract
  • 1 ½ cups finely shredded zucchini (about 1 medium zucchini, moisture squeezed out)
  • 1 cup chocolate chips (semi-sweet or dark)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
  2. Finely shred about 1 medium zucchini (1½ cups) and squeeze out excess moisture with a clean towel.
  3. Whisk together all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon in a large bowl.
  4. In a separate bowl, mix granulated sugar and brown sugar, then add eggs, vegetable oil, and vanilla extract; whisk until smooth.
  5. Fold the squeezed shredded zucchini into the wet mixture until evenly distributed.
  6. Gently fold the dry ingredients into the wet ingredients until just combined, leaving a few lumps.
  7. Fold in the chocolate chips.
  8. Divide batter evenly among muffin cups, filling each about ¾ full.
  9. Bake for 20–25 minutes until a toothpick inserted comes out with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Oil can be swapped for coconut oil for a flavor twist or halal dietary needs., Avoid overmixing to prevent tough muffins; stop mixing once dry ingredients are just incorporated., Zucchini moisture must be squeezed out well to prevent soggy muffins., For vegan option, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg)., For gluten-free, use gluten-free all-purpose flour blend with xanthan gum., Up to half the oil can be replaced with unsweetened applesauce for lower fat., Sweeteners can be swapped: coconut sugar, erythritol, monk fruit (1:1 ratio), or reduce liquids if using honey or maple syrup., Chocolate chips can be substituted with chopped dark chocolate; espresso powder can deepen flavor., Add nuts or dried fruit for texture and flavor variations., Make mini muffins by baking 10–14 minutes or bake as a loaf 45–55 minutes in a 9×5 pan at 350°F., Storage: Refrigerate up to a week; freeze up to three months. Reheat in oven or microwave.

Nutrition

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