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Chocolate Zucchini Muffins

Chocolate zucchini muffins with a dark, deeply chocolatey crumb and a cracked top. Grated zucchini keeps the center fudgy and moist, with melty semi-sweet chocolate chips in every bite.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

dry mix
  • 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 mix
  • 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 reserve a few for tops

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners, so it’s ready for the batter right away.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until evenly combined and dark-chocolate colored.
Mix batter
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
  2. Stir in grated squeezed dry zucchini, mixing until the batter looks evenly speckled.
  3. Fold the dry ingredients into the wet ingredients just until combined, then fold in semi-sweet chocolate chips while reserving a few for the tops.
Bake
  1. Divide batter among the muffin cups and top each with the reserved semi-sweet chocolate chips for visible melty spots.
  2. Bake at 375°F for 18–22 minutes until a toothpick comes out with moist crumbs and the tops look dark with a cracked texture.
  3. Cool the muffins for 10 minutes before serving so the interior sets to a fudgy, moist bite.

Notes

Squeeze the zucchini very well (dry zucchini helps prevent gummy centers). Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze up to 2 months (wrap individually for quick thawing). For a lighter option, replace vegetable oil with an equal amount of unsweetened applesauce for a slightly less rich crumb.