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Chocolate Zucchini Muffins

Chocolate zucchini muffins with a double-chocolate batter, cracked dark tops, and a fudgy, moist crumb studded with melted chocolate. These hidden veggie muffins use grated zucchini squeezed dry so the muffins stay tender without tasting like vegetables.
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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: 380
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
  • 1.5 cup zucchini, grated and squeezed dry
Chocolate
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a bowl until evenly combined.
Make the batter
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  2. Stir in the grated zucchini that has been squeezed dry.
  3. Fold the dry ingredients into the wet mixture until just combined, then fold in most of the semi-sweet chocolate chips, reserving a few for the tops.
Bake and cool
  1. Divide the batter evenly among the muffin cups and sprinkle the reserved semi-sweet chocolate chips on top.
  2. Bake for 18–22 minutes at 375°F until a toothpick comes out with moist crumbs.
  3. Cool for 10 minutes before serving so the cracked tops set and the centers finish thickening.

Notes

For best texture, squeeze the grated zucchini very dry to prevent soggy muffins. Store airtight at room temperature for up to 2 days or refrigerate up to 4 days; freeze up to 2 months. For a dairy-light option, use lactose-free Greek yogurt or a plain lactose-free yogurt with the same fat level.