Ingredients
Equipment
Method
Prep the oven and pan
- Preheat oven to 350°F and line a 12-cup muffin tin with liners.
Mix dry ingredients
- Whisk whole wheat flour, cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly combined.
Mix wet ingredients
- Beat eggs, honey or maple syrup, melted coconut oil, Greek yogurt, and vanilla extract in a separate bowl until smooth.
Combine batter
- Stir wet ingredients into dry until just combined—batter should look thick and slightly glossy.
- Fold in grated and squeezed dry zucchini and mini chocolate chips until they are evenly distributed.
Fill and bake
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake at 350°F for 18–20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the tops look crackled.
Cool
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack.
Notes
For the best moist, fudgy centers, squeeze the grated zucchini really well so the batter doesn’t look watery. Store airtight at room temperature for up to 2 days or refrigerate for up to 5 days; freeze up to 2 months. For a dairy-free swap, use dairy-free Greek-style yogurt in the same amount.
