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Chocolate Zucchini Muffins

Chocolate zucchini muffins with a dark, deeply chocolatey crumb and a cracked top. Grated, squeezed-dry zucchini keeps the interior moist and fudgy, with semi-sweet chips melted 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
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
Mix dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  2. Stir in grated and squeezed dry zucchini until distributed through the batter.
Combine and fill
  1. Fold dry ingredients into wet just until combined to avoid overmixing.
  2. Fold in semi-sweet chocolate chips, reserving a few for the tops.
  3. Divide batter among muffin cups and top each with the reserved chocolate chips.
Bake and cool
  1. Bake at 375°F for 18–22 minutes until a toothpick comes out with moist crumbs.
  2. Cool for 10 minutes before serving, leaving the tops to set and the crumb to firm up.

Notes

For the most fudgy texture, fold just until no dry streaks remain, and squeeze the grated zucchini very dry so it won’t water down the batter. Store muffins in an airtight container at room temperature for 2 days or refrigerate up to 5 days; freeze up to 2 months. For a dairy-friendly option, swap the Greek yogurt 1:1 with plain dairy-free yogurt (thick style) to keep the same moist crumb.