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Chocolate Zucchini Muffins

Chocolate zucchini muffins that are dark, deeply chocolatey, and topped with a cracked surface. Grated zucchini folded into the batter keeps the crumb fudgy and moist, with melty chocolate chips throughout.
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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
  

all-purpose flour
  • 1.5 cup all-purpose flour
unsweetened cocoa powder
  • 0.5 cup unsweetened cocoa powder
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
salt
  • 0.25 tsp salt
granulated sugar
  • 1 cup granulated sugar
brown sugar
  • 0.25 cup brown sugar
eggs
  • 2 eggs
vegetable oil
  • 0.33 cup vegetable oil
Greek yogurt
  • 0.33 cup Greek yogurt
vanilla extract
  • 1 tsp vanilla extract
zucchini
  • 1.5 cup zucchini grated and squeezed dry
semi-sweet chocolate chips
  • 1 cup semi-sweet chocolate chips reserve a few for the tops

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners. Make sure the oven reaches temperature before baking.
Mix dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until evenly combined. Stop when no cocoa or leavening streaks remain.
Mix wet ingredients
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. Scrape the bowl as needed so there are no sugar pockets.
Combine and fill
  1. Stir in grated zucchini that has been squeezed dry. The batter should look thick and speckled.
  2. Fold dry ingredients into wet until just combined. Fold just until the flour disappears for a fudgy, moist crumb.
  3. Fold in semi-sweet chocolate chips, reserving a few for the tops. You should see chocolate chips suspended throughout the batter.
  4. Divide batter among muffin cups and top with the reserved semi-sweet chocolate chips. Cups should be filled evenly for consistent domes.
Bake and cool
  1. Bake at 375°F for 18–22 minutes, until a toothpick comes out with moist crumbs. The tops should look dark and cracked with visible melted chocolate.
  2. Cool for 10 minutes before serving. Letting them rest helps the centers set so the muffin stays fudgy, not gummy.

Notes

For the best texture, squeeze the grated zucchini very dry so the muffins stay fudgy instead of watery. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; rewarm briefly for a fresh-from-the-oven feel. Freeze for up to 2 months. To make them dairy-free, replace Greek yogurt with an equal amount of plain dairy-free yogurt.