Go Back

Chocolate Zucchini Muffins

Chocolate zucchini muffins with a deeply chocolatey, cracked top and a fudgy, moist interior studded with melted chips. Grated, squeezed-dry zucchini keeps the crumb tender without tasting like vegetables.
Print Recipe Pin Recipe
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 and chocolate
  • 1.5 cup zucchini grated and squeezed dry
  • 1 cup semi-sweet chocolate chips plus a few reserved for the tops

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners (visual cue: ready the tin before batter thickens).
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together (visual cue: dry mixture looks evenly dark).
Make the batter
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth (visual cue: batter turns glossy and uniform).
  2. Stir in grated zucchini (visual cue: zucchini is evenly distributed with no dry pockets).
  3. Fold the dry ingredients into the wet mixture just until combined (visual cue: stop mixing when no flour streaks remain).
  4. Fold in semi-sweet chocolate chips, reserving a few for the tops (visual cue: chips are suspended throughout batter).
Bake
  1. Divide batter among muffin cups and top each with the reserved chocolate chips (visual cue: chips sit on the surface).
  2. Bake 18–22 minutes at 375°F until a toothpick comes out with moist crumbs (visual cue: tops look dark and cracked).
Cool and serve
  1. Cool muffins in the pan for 10 minutes before serving (visual cue: they set enough to lift cleanly from liners).

Notes

Pro tip: squeeze grated zucchini very well so the batter stays thick and the tops crack instead of sinking. Store airtight at room temperature up to 2 days or refrigerate up to 5 days. Freeze baked muffins up to 2 months (thaw overnight in the fridge). For a lower-sugar option, replace brown sugar with the same amount of a 1:1 brown sugar substitute and keep bake time the same.