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Chocolate Zucchini Carrot Muffins

Chocolate zucchini carrot muffins with a deeply fudgy cocoa crumb and hidden shredded zucchini and carrots in every bite. Finished with chocolate chips on top for a rich, moist texture that looks classic and tastes like dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 0.33 cup vegetable oil
  • 0.5 cup plain yogurt
  • 1 tsp vanilla extract
  • 0.75 cup zucchini grated and squeezed dry
  • 0.75 cup carrots grated
  • 0.75 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
Mix dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly combined.
Mix wet ingredients
  1. Beat eggs, granulated sugar, brown sugar, vegetable oil, plain yogurt, and vanilla extract in a separate bowl until smooth.
Combine and add vegetables
  1. Stir wet into dry until just combined, stopping as soon as no dry streaks remain.
  2. Fold in zucchini, carrots, and 0.5 cup of the semi-sweet chocolate chips until evenly distributed.
Fill and bake
  1. Divide batter evenly among the muffin cups, filling each 3/4 full.
  2. Top each muffin with the remaining semi-sweet chocolate chips.
  3. Bake for 20–22 minutes at 350°F until a toothpick comes out with a few moist crumbs.
Cool and serve
  1. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For the best fudgy crumb, squeeze the grated zucchini well so the batter bakes up moist instead of watery. Store muffins in an airtight container in the fridge for up to 4 days; rewarm 10–15 seconds in the microwave. Freeze for up to 2 months. For a dairy-free swap, use plain dairy-free yogurt (same amount) and proceed as written.