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Bakery Style Moist Double Chocolate Zucchini Muffins

Close-up of a rich, dark chocolate zucchini muffin topped with melted chocolate chips, sitting on a white plate.
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Make these ultra moist chocolate zucchini muffins that taste rich and indulgent without being heavy. Shredded zucchini keeps these bakery style muffins soft, making them a perfect guilt free chocolate treat for breakfast or snacks.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso powder (optional, for deep chocolate flavor)
  • 1 cup grated fresh zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips

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, salt, cinnamon, and cocoa powder.
  3. Add the sugar to the dry ingredients and whisk to combine.
  4. In a separate medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth. Add the espresso powder if using.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
  6. Gently fold in the squeezed, grated zucchini and the chocolate chips until they are evenly distributed in the batter.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs attached.
  9. 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 the grated zucchini using paper towels or a clean kitchen cloth. This step is key for moist muffins that are not dense.
  • These muffins freeze well. Cool them completely, then store them in an airtight, freezer-safe container for up to three months.
  • For an extra rich flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.

Nutrition

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