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bakery-style chocolate zucchini muffins - featured image

Bakery-Style Chocolate Zucchini Muffins

  • Author: Nora Winslow
  • Total Time: 38 minutes
  • Yield: 12 servings 1x

Description

Tall, domed, and moist chocolate zucchini muffins with a crunchy sugar crust. These bakery-style treats hide vegetables for added moisture without tasting like veggies.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • ½ cup plain yogurt
  • 2 teaspoons vanilla extract
  • 1 ½ cups grated zucchini (lightly packed, do not squeeze)
  • 1 cup chocolate chips
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Wash, trim, and grate the zucchini using the large holes of a box grater. Do not squeeze out the liquid.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a large bowl, whisk eggs until beaten. Add sugar, oil, yogurt, and vanilla extract. Whisk vigorously for about a minute until smooth and emulsified.
  5. Pour dry ingredients into wet ingredients. Gently fold together with a spatula until flour just disappears. Do not overmix.
  6. Gently fold in grated zucchini and chocolate chips.
  7. Fill muffin liners ¾ to ⅞ full using a scoop. Sprinkle tops generously with coarse sugar.
  8. Bake at 425°F (220°C) for 5 minutes. Without opening the door, reduce temperature to 350°F (175°C) and bake for another 15-18 minutes.
  9. Test with a toothpick; it should come out with moist crumbs. Let cool in pan for 5 minutes, then transfer to a wire rack.

Notes

Do not squeeze the water out of the zucchini; it is vital for moisture. Ensure baking powder and soda are fresh for proper rising. Fill liners high to achieve the domed top. These freeze well for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 18
  • Fat: 9
  • Saturated Fat: 3
  • Carbohydrates: 32
  • Fiber: 2
  • Protein: 4

Keywords: chocolate zucchini muffins, bakery style muffins, easy muffin recipe, moist chocolate muffins, zucchini baking, breakfast muffins

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Find it online: https://gentlerecipes.com/bakery-style-chocolate-zucchini-muffins-best-easy-recipe/