Ingredients
Equipment
Method
Prep
- Preheat the oven to 350°F and line a 12-cup muffin tin with liners. Keep liners snug so the batter bakes up evenly.
- Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a large bowl until no cocoa streaks remain. The mixture should look evenly dark.
- Beat eggs, granulated sugar, brown sugar, packed, vegetable oil, plain yogurt, and vanilla extract in a separate bowl until smooth. The mixture should look glossy and fully blended.
Make and bake
- Stir the wet mixture into the dry ingredients until just combined. Stop as soon as you don’t see dry flour for a fudgy crumb.
- Fold in zucchini, grated and squeezed dry, carrots, grated, and 0.5 cup semi-sweet chocolate chips. The batter should be thick and speckled with orange and green.
- Divide batter evenly among the muffin cups, filling each 3/4 full, then top each with the remaining semi-sweet chocolate chips. Each muffin should have chips visible on top.
- Bake for 20–22 minutes at 350°F until a toothpick comes out with a few moist crumbs. The tops should look set but still slightly tender in the center.
Cool
- Cool the muffins in the pan for 5 minutes before transferring to a wire rack. This helps them finish setting without sticking.
Notes
For the best texture, squeeze the grated zucchini very dry so the muffins stay deeply fudgy instead of gummy. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze up to 2 months. For a dairy-free option, swap plain yogurt with a plain dairy-free yogurt using the same amount.