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Chocolate Zucchini Muffins

Chocolate zucchini muffins that stay dark and deeply chocolatey with a cracked top and a fudgy, moist interior. Grated, squeezed-dry zucchini plus semi-sweet chocolate chips create hidden-vegetable chocolate muffins with a tender crumb.
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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: 330
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 Reserve a few chips for topping.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners. Set up for an even rise and a dark, cracked top.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until evenly combined. The mixture should look uniform and cocoa-dark with no streaks.
Mix wet ingredients and zucchini
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. The batter should look glossy and fully blended.
  2. Stir in the grated squeezed-dry zucchini until incorporated. You should no longer see dry zucchini clumps.
Combine, fill, and bake
  1. Fold the dry ingredients into the wet ingredients until just combined. Stop as soon as no dry flour remains to keep the muffins fudgy.
  2. Fold in semi-sweet chocolate chips, reserving a few for the tops. Look for chocolate chips evenly suspended in the thick batter.
  3. Divide the batter among muffin cups and top with the reserved chips. The tops should show scattered chips that will melt.
  4. Bake for 18–22 minutes at 375°F until a toothpick comes out with moist crumbs. The tops should be dark with a cracked look.
Cool and serve
  1. Cool for 10 minutes before serving. The interior will set into a fudgy, moist texture while the tops stay tender.

Notes

For the most tender, fudgy crumb, ensure the zucchini is grated and squeezed very dry so the batter bakes up rather than turns gummy. Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days; freeze up to 2 months. For a lower-sugar option, replace the granulated sugar and brown sugar with a 1:1 baking sugar substitute (check package directions).