Bakery Style Double Chocolate Zucchini Muffins & Bread

Love the rich, decadent taste of bakery muffins but not the hefty price tag? These healthier double chocolate zucchini muffins deliver all the flavor of a bakery treat right in your own kitchen—and at a fraction of the cost! With their perfectly moist texture, rich chocolatey flavor, and a sneaky veggie twist, they’re guaranteed to be a favorite, even with picky eaters.

Why These Muffins Taste Bakery-Quality (and How You Save Money):

• Rich, Decadent Chocolate Flavor: Double the chocolate with cocoa powder and semi-sweet chocolate chips for an indulgent treat that rivals your favorite bakery or coffee shop. (You chocolate lovers might enjoy this easy chocolate wacky cake recipe too!)
• Perfectly Moist Texture: Thanks to two cups of grated zucchini, these muffins are incredibly soft and tender without feeling dense. They hold their texture and flavor for up to a week, though you likely won’t have any hanging around that long because they’re that good.
• Affordable Ingredients: Skip the bakery markup—these muffins use simple, everyday ingredients you probably already have at home.
• Customizable Goodness: Add your favorite mix-ins, like raspberries or nuts, to make them uniquely yours—all without spending extra
  

Ingredients You’ll Need

Dry Ingredients:

2 1/4 cups unbleached all-purpose flour (fresh ground soft white wheat flour works wonderful, see Grinding Your Own Flour)

3/4 cup cocoa powder

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 cup semi-sweet chocolate chips

Wet Ingredients:

3 eggs (farm-fresh if available)

1 cup melted coconut oil or butter (I prefer half of each)

1/4 cup brewed coffee (to enhance the chocolate flavor)

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1 cup organic sugar

3 teaspoons vanilla extract (Homemade Vanilla Extract)

2 cups grated zucchini

How to Make Bakery-Worthy Double Chocolate Zucchini Muffins:

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C).
   • Grease two large bread pans or muffin tins (makes 20 muffins).
2. Mix Wet Ingredients:
   • In a large bowl, beat the eggs with a fork or stand mixer until foamy.
   • Add melted coconut oil (or butter), brewed coffee, sugar, and vanilla extract. Stir until smooth.
3. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.
4. Mix and Fold:
   • Slowly incorporate the dry ingredients into the wet mixture, stirring gently.
   • Fold in the grated zucchini and chocolate chips for that extra bakery-style richness.
5. Bake:
   • For bread: Pour the batter into prepared pans and bake for about 40 minutes. Test with a toothpick—it should come out clean.
   • For muffins: Divide the batter into muffin tins and bake for 18–22 minutes. Check for doneness at 18 minutes.
6. Cool and Enjoy:
   • Allow the muffins to cool for 5 minutes in the pan then remove to a cooling wrack. Allow to cool and then take a bite of chocolatey, bakery-style goodness!
     
     

Why Make These at Home?

• Save Money: Skip the $4 bakery muffin and make an entire batch for a fraction of the cost.
• Healthier Ingredients: Use organic sugar, farm-fresh eggs, and fresh zucchini for a treat you can feel good about.
• No Hidden Additives: Just pure, homemade goodness—no preservatives or artificial flavors.
  
  

Pro Tips for Bakery-Style Muffin Results:

Custom Mix-Ins: Add a cup of frozen raspberries, chopped nuts, or even a sprinkle of sea salt on top for a gourmet twist.

Don’t Skip the Coffee: It deepens the chocolate flavor without making the muffins taste like coffee. If you don’t have any coffee, use water.

Room Temperature Ingredients: Using eggs at room temperature helps create a smoother batter for better texture.

Bakery Style Healthier Chocolate Zucchini Muffins

MelissaKNorris

4 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings 20

Ingredients

  

1x2x3x

• 2 1/4 cups all-purpose flour (soft white wheat works well)
• 3/4 cup cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 eggs
• 1 cup melted coconut oil or butter
• 1/4 cup brewed coffee
• 1 cup sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup semi-sweet chocolate chips

Instructions

 

• Preheat oven to 350 degrees F and grease muffins tins or bread pans.
• Beat eggs with a fork or stand mixer til foamy. Add oil, coffee, sugar, and vanilla, combine. Mix dry ingredients in a separate bowl then add to liquids, mix until just incorporated. Stir in zucchini and chocolate chips.
• Bake in prepared tins for 18 to 22 minutes (check at 18 minutes in the center with a toothpick, if it comes out clean, remove from oven, if batter sticks to it, cook for 2 minutes)

  When done, remove from oven and allow to cool in pan for 5 minutes. Remove from pan and allow to finish cooling on a baking wrack to avoid muffins getting soggy.

  For bread

  Grease 2 large bread pans. Pour batter in prepared pans and bake in preheated 350 degree oven for approximately 40 minutes. Test center with toothpick until it comes out clean. Cool in pan for about 20 minutes before removing.

Tried this recipe?Let us know how it was!

Try freezing or preserving your extra zucchini. A large zucchini will provide about 6 cups grated.

I grated up the rest of my zucchini and store it in two cup portions in the freezer. I use one bag, separating the two portions with a zip tie. When freezing, lay grated zucchini on a towel, squeeze excess water out by the handful, and then package to freeze.

When ready to use frozen zucchini, pull out the first frozen bunch and allow to thaw in a bowl for baked goodies. If using in soup or spaghetti, just toss it in frozen to your sauce. It will cook to almost nothing, adding moisture and extra veggies to your dish.

What’s your favorite way to eat zucchini?