This easy Bakery Style Double Chocolate Zucchini Muffins recipe dirties only one bowl and is made with white whole wheat flour and yogurt, but you’d never guess it from the rich, chocolaty flavor! Put all that zucchini to good use, and make these simple muffins!

It’s that time of year where gardens are overflowing with zucchini, and we’re searching for easy ways to use it all up.

With the classic domed tops that you find in bakery style muffins and a rich, chocolaty flavor, these Bakery Style Double Chocolate Zucchini Muffins will soon become a favorite go-to recipe!

We’re all about as few dirty dishes as possible when baking, and these muffins are made with just one bowl!

Not only do they only dirty one bowl, but they also contain chocolate! Filled with mini chocolate chips and unsweetened baking cocoa, these muffins are sure to cure any chocolate craving!

We like using mini chocolate chips so you get some chocolate chips in each bite without using a lot. However, you can also use regular chocolate chips if that’s what you have on hand.

Two whole cups of shredded zucchini (that you can’t taste at all, promise!) and yogurt keep these muffins moist and tender for several days (though they may not last that long!).

Great for a quick breakfast, sweet snack, or even a lighter dessert, these muffins are perfect for even the strongest zucchini skeptic!

How to Make Bakery Style Double Chocolate Zucchini Muffins

These Bakery Style Double Chocolate Zucchini Muffins are a simple one bowl recipe where you combine the dry ingredients together first and then add in the wet ingredients.

Stir until just combined. Fold in the shredded zucchini and mini chocolate chips, and divide batter into your muffin tin.

To make these muffins even more chocolaty, sprinkle on a few mini chocolate chips right before baking!

Tips for Making Bakery Style Double Chocolate Zucchini Muffins

• You can use either mini chocolate chips or regular. You can also switch up the type of chocolate for a sweeter (milk chocolate) or richer (dark chocolate) flavor.
• I’ve listed using either white whole wheat flour or all-purpose flour for these muffins. You can use whole wheat flour, but you will notice a change in texture and flavor.
• I like using whole milk yogurt or low-fat plain yogurt, but not fat-free, for this recipe for the best flavor and texture.
• Shred the zucchini onto a clean kitchen towel and then lightly squeeze the zucchini in the towel. You don’t want to squeeze out all of the moisture.

Love baking with zucchini? More zucchini recipes to try!

• Zucchini Carrot Cake Bread with Cream Cheese Frosting
• Easy Chocolate Zucchini Cake
• Cinnamon Streusel Zucchini Banana Bread

Continue to Content

Bakery Style Double Chocolate Zucchini Muffins

Yield: 18 muffins

Prep Time: 15 minutes

Bake Time: 20 minutes

Total Time: 35 minutes

This easy Bakery Style Double Chocolate Zucchini Muffins recipe dirties only one bowl and is made with white whole wheat flour and yogurt, but you’d never guess it from the rich, chocolaty flavor! Put all that zucchini to good use and make these simple Double Chocolate Zucchini Muffins!

Print

Ingredients

• 2 1/4 Cups white whole wheat flour or all-purpose flour
• 1 Cup unsweetened baking cocoa
• 1/3 Cup sugar
• 1/4 Cup brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 Cup whole fat or low-fat plain yogurt
• 1 Cup milk
• 2 teaspoons vanilla extract
• 2 eggs
• 1/4 Cup melted coconut oil (measured in the liquid state), melted and cooled butter or canola oil would also work
• 2 Cups shredded zucchini
• 3/4 Cups mini chocolate chips + additional mini chocolate chips for garnish, if desired

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Line muffin tins with cupcake liners or spray muffin tins with nonstick cooking spray.
2. In a large bowl, whisk together flour, unsweetened baking cocoa, sugar, brown sugar, baking soda, baking powder, and salt until well-combined. Stir in yogurt, milk, and vanilla extract until mixture just starts to combine.
3. Add in eggs and melted coconut oil. Stir until combined.
4. Gently fold in shredded zucchini and mini chocolate chips.
5. Divide batter into muffin cups. Depending on the size of the muffin cup, each cup will be anywhere from 3/4 to completely full.
6. Bake for 15-20 minutes, or until toothpick inserted in the center comes out mostly clean.
7. Store leftovers in an airtight container.

Notes

**Shred zucchini onto a clean kitchen towel, and gently squeeze to remove some of the moisture. Do not squeeze all of the moisture out of the zucchini.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Vollrath 4 oz. Stainless Steel Scoop
• 
  Green Direct Cupcake Liners - Standard Size Baking Cups
• 
  Nonstick 6-Cup Regular Muffin Pan

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 308mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 4g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

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