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)

Order Now & Get Over $245 in Bonuses!

Melissa’s brand-new book, Home and Hand Made, is packed with 120+ from-scratch recipes for easy, delicious meals, plus herbal remedies and DIY natural cleaners to help you create a healthier, more self-sufficient home.

Learn More

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.

Double Chocolate Zucchini Muffin Recipe

Melissa Norris

Love the rich, decadent taste of bakery muffins but not the hefty price tag? These healthy double chocolate zucchini muffins deliver all the flavor of a bakery treat right in your own kitchen—and at a fraction of the cost! 

4 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 20

Calories 237 kcal

Equipment

• ▢
  box grater or a food processor
• ▢
  Measuring Utensils
• ▢
  Mixing Bowls
• ▢
  Electric Mixer or whisk
• ▢
  Mixing Spoon
• ▢
  Muffin Tin

Ingredients

  

1x2x3x

• ▢ 2 cups grated zucchini
• ▢ 3 whole eggs Learn how to store and preserve farm-fresh eggs here.
• ▢ 1 cup butter melted
• ▢ 1/4 cup brewed coffee
• ▢ 3 teaspoons vanilla extract Learn how to make vanilla extract here.
• ▢ 1 cup sugar
• ▢ 2 1/4 cups all purpose flour
• ▢ 3/4 cup cocoa powder
• ▢ 1 teaspoon salt I love Redmond Real Salt. Use code “Pioneering” for 15% off
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 cup semi-sweet chocolate chips

Instructions

 

• Gather your supplies and preheat your oven to 350°F (175°C). If you are not using muffin liners, grease muffin tins or loaf pans.
• Grate your zucchinis with a box grater or food processor to release excess moisture.
• Using your hands, squeeze out your zucchini. Then, use a paper towel to squeeze the shredded zucchini of remaining water. This is important, so don’t forget! Pro-Tip: A large zucchini will provide about 6 cups grated. I grate all my zucchini at once and store it in two-cup portions in the freezer.
• 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.
• Slowly incorporate the dry ingredients into the wet mixture, folding gently.
• Fold in the grated zucchini and chocolate chips for that extra bakery-style richness.
• Divide the batter into muffin tins and bake for 18–22 minutes. Check for doneness at 18 minutes. You can alternately pour the batter into prepared bread pans and bake for about 40 minutes to make a loaf of chocolate zucchini bread. Test with a toothpick—it should come out clean. 
• Allow the muffins to cool for 5 minutes in the pan, then remove to a cooling rack. Allow to cool and then take a bite of chocolatey, bakery-style goodness!

Notes

Double Chocolate Zucchini Muffin Tips:

Detail	Tip
Prepare Your Zucchini	One common mistake people make when baking with zucchini is failing to prepare your zucchini properly. Follow the preparation method in the recipe instructions to properly prepare your zucchini. This step is crucial to avoid soggy muffins.
Measuring	Use proper measuring utensils to accurately measure your ingredients, and spoon and level your flour instead of scooping it from the container. Using too much flour is the top reason muffins come out dense.
Bloom the Cocoa Powder	This requires an extra step but really enhances the chocolate flavor. In a separate bowl, mix the cocoa powder with the melted butter and hot coffee. Blend to release the oils in the cocoa powder, and add this mixture to the remaining wet ingredients.
Mixing	Bring your wet ingredients to room temperature and mix your wet and dry ingredients separately before mixing them together. Don’t use an electric mixer when combining wet and dry ingredients. You could overdevelop the gluten, resulting in dense muffins or large holes in the crumb.
Filling	Do not overfill your muffin tins. For mini muffins, fill 1 Tbs of batter per cup; standard muffins are about ¼ cup, and jumbo muffins are about ½ cup of batter per cup. Pro-Tip: Use a cookie scoop for ease of filling.
Baking	Don’t open the oven door, or the muffins may deflate. To check if they are ready, insert a toothpick into the center of one muffin. If it comes out clean with no wet batter, they have finished baking.
Storage	Before storing your chocolate zucchini muffins, make sure to cool completely. Then, store them at room temperature in airtight containers for up to a week.
Freezing	To freeze, place cooled muffins in a single layer in a freezer-safe bag or container. When you’re ready to thaw, simply remove the desired number of muffins from the freezer and let them thaw at room temperature.
Extras	Press a few extra chocolate chips on top of the muffins for a prettier presentation. Sprinkle the top with sparkling sugar for an added touch.
Time Saver	This recipe works with my homemade muffin mix. Just use 2 1/4 cups muffin mix in place of the flour, baking powder, baking soda, and salt and reduce the sugar in this recipe to ½ cup.

Nutrition

Calories: 237kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 26mgSodium: 269mgPotassium: 182mgFiber: 3gSugar: 14gVitamin A: 336IUVitamin C: 4mgCalcium: 30mgIron: 2mg

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?