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Chocolate Zucchini Muffins

Chocolate zucchini muffins with a deeply chocolate batter, tender crumb, and a cracked top. Grated zucchini keeps them moist while melted chocolate chips create fudgy pockets.
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Prep Time 15 minutes
Cook Time 20 minutes
cooling 10 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Wet ingredients
  • 1 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.33 cup Greek yogurt
  • 1 tsp vanilla extract
Zucchini & chocolate
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven and tin
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners, ready for filling.
Mix the dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until evenly combined.
Mix the wet ingredients
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and fully blended.
  2. Stir in zucchini, grated and squeezed dry until the batter looks evenly speckled.
Combine and fill
  1. Fold the dry ingredients into the wet mixture just until combined, stopping as soon as no dry streaks remain.
  2. Fold in semi-sweet chocolate chips, reserving a few for topping so you get visible melted chocolate.
  3. Divide the batter among the muffin cups and top each with the reserved semi-sweet chocolate chips.
Bake and cool
  1. Bake at 375°F for 18–22 minutes until a toothpick comes out with moist crumbs and the tops look dark and cracked.
  2. Cool the muffins for 10 minutes before serving, letting the fudgy interior set slightly while the tops remain cracked.

Notes

For best results, squeeze the grated zucchini well so the batter stays thick and the muffins bake up fudgy instead of gummy. Store airtight at room temperature for up to 2 days or refrigerate up to 4 days; freeze up to 2 months. For a dairy-light option, substitute plain nonfat Greek yogurt 1:1 for the Greek yogurt.