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Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins

These rich and moist muffins are packed with deep chocolate flavor and shredded zucchini for a soft texture that doubles as a secretly wholesome treat.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • ⅓ cup plain Greek yogurt or sour cream
  • ¼ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded zucchini
  • ¾ cup chocolate chips

Equipment

  • Box grater
  • Mixing Bowls
  • Muffin tin
  • Muffin liners
  • Cooling rack

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and place liners into a muffin tin.
  2. Whisk together the flour cocoa powder baking soda baking powder and salt in a medium bowl.
  3. Whisk the granulated sugar brown sugar eggs yogurt oil and vanilla in a large bowl until the mixture is smooth.
  4. Stir the dry ingredients into the wet ingredients until they are just combined.
  5. Gently fold the shredded zucchini and chocolate chips into the batter.
  6. Divide the batter evenly among the muffin cups filling each one about three quarters full.
  7. Sprinkle extra chocolate chips on top of the muffins if you want more chocolate.
  8. Bake the muffins for 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Allow the muffins to cool in the pan for 5 minutes.
  10. Transfer the muffins to a wire rack to cool completely.

Notes

Do not squeeze the moisture out of the zucchini after shredding as this liquid helps keep the muffins tender.
Finely shred the zucchini so that it blends seamlessly into the chocolate batter without changing the appearance.
Avoid overmixing the batter once the dry and wet ingredients meet to ensure the muffins remain soft.
You can swap the Greek yogurt for sour cream or buttermilk if those are what you have on hand.
Leftover muffins can be stored in an airtight container at room temperature for up to three days.