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Chocolate Zucchini Muffins

Chocolate zucchini muffins with a deeply chocolatey, cracked top and a fudgy interior studded with melted chocolate chips. Grated, squeezed-dry zucchini keeps these breakfast chocolate muffins moist without tasting veggie-forward.
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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
  

Chocolate zucchini muffin batter
  • 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
  • 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 Squeeze to remove excess moisture so the muffins stay fudgy.
  • 1 cup semi-sweet chocolate chips Reserve a few for the tops.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners, so the batter can go in immediately for best rise and texture.
Mix dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until evenly combined and no cocoa streaks remain, for uniform color and lift.
Mix wet ingredients
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy-looking, with no visible egg or sugar clumps.
Add zucchini
  1. Stir in the zucchini, grated and squeezed dry, distributing it through the batter so there are no dry pockets.
Combine and add chocolate
  1. Fold the dry ingredients into the wet ingredients just until combined, then fold in semi-sweet chocolate chips while reserving a few for the tops to prevent overmixing.
Fill and top
  1. Divide batter among the muffin cups and top each with the reserved chocolate chips so you get melted chocolate spots on the cracked tops.
Bake
  1. Bake for 18–22 minutes at 375°F until a toothpick comes out with moist crumbs, with tops set and dark like deep cocoa.
Cool
  1. Cool the muffins for 10 minutes before serving so the crumb firms up slightly and the interior stays fudgy.

Notes

Pro tip: squeeze the grated zucchini very well before adding; excess water can turn the crumb cakier instead of fudgy. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days; freeze up to 2 months. For a dietary swap, use dairy-free Greek-style yogurt and plant-based oil for a dairy-free version while keeping the texture tender.