What is the secret to bakery-style muffins?

The secret lies in a few small tweaks: start with a hot oven (375℉), fill muffin cups ¾ full, and avoid overmixing. Resting the batter for 5–10 minutes before baking also helps give muffins that bakery-style dome. Topping with chocolate chips creates a beautiful finish, just like professional bakeries do.

Should you peel zucchini for muffins?

Nope, no need to peel it. The skin of zucchini is thin, soft, and full of nutrients. Once baked, it completely blends into the muffin. In chocolate zucchini muffins, it’s virtually invisible in taste, texture, and appearance.

How do I prevent zucchini muffins from being soggy?

Always squeeze out the moisture from shredded zucchini using a paper towel or clean cloth. Over-moist batter leads to dense muffins. Cool muffins on a wire rack to avoid condensation in the pan. And store them with a paper towel to absorb excess moisture during refrigeration.

Why do people put zucchini in chocolate cake?

Zucchini adds natural moisture and texture without making the cake heavy. Its mild flavor disappears, letting the chocolate shine. It’s a clever way to create healthier desserts with fewer added fats and sugars—plus a sneaky veggie boost.

Healthy & Moist Chocolate Zucchini Muffins

Name: Healthy & Moist Chocolate Zucchini Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cup grated zucchini, measure before squeezing moisture out; 2 large eggs; ¼ cup avocado oil (or olive oil); ⅓ cup maple syrup; 2 tsp vanilla extract; ⅔ cup unsweetened applesauce; 1¼ cups whole wheat flour; ¼ cup unsweetened cocoa powder; ½ tsp baking soda; 1 tsp baking powder; 1 tsp cinnamon; ½ tsp salt; ⅓ cup chocolate chips, plus extra for topping

Ingredients

Scale

1½ cup grated zucchini, measure before squeezing moisture out

2 large eggs

¼ cup avocado oil (or olive oil)

⅓ cup maple syrup

2 tsp vanilla extract

⅔ cup unsweetened applesauce

1¼ cups whole wheat flour

¼ cup unsweetened cocoa powder

½ tsp baking soda

1 tsp baking powder

1 tsp cinnamon

½ tsp salt

⅓ cup chocolate chips, plus extra for topping

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Instructions

1. Preheat oven to 375℉ and line a 12-hole muffin tin.

2. Wrap pre-measured shredded zucchini in a paper towel and squeeze out moisture.

3. Add drained zucchini, eggs, oil, maple syrup, vanilla, and applesauce to a large bowl. Whisk to combine.

4. Add flour, cocoa, baking soda, baking powder, cinnamon, and salt. Stir just until combined.

5. Fold in chocolate chips.

6. Divide batter into muffin cups, filling each about ¾ full. Top with extra chips if desired.

7. Bake for 18–20 minutes or until toothpick comes out clean.

8. Let cool 10 minutes before transferring to wire rack. Store in fridge or freezer.

Notes

Don’t skip draining the zucchini—it’s essential for fluffy, non-soggy muffins.

Muffins taste even better the next day. Reheat gently before serving.

Author: EmilyFrost
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Healthy Muffins
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 165
Sugar: 9g
Sodium: 170mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 3g
Cholesterol: 35mg