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Chocolate zucchini muffins with one muffin opened to show the moist chocolate crumb

Chocolate Zucchini Muffins (Moist and Double Chocolate)

These moist chocolate zucchini muffins combine natural cocoa powder, semisweet chocolate chips, finely grated zucchini, and Greek yogurt for a soft, tender crumb and rich double-chocolate flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Zucchini Muffin Batter
  • 1 1/2 cups all-purpose flour Spoon into the measuring cup and level, or weigh for accuracy.
  • 1/3 cup natural unsweetened cocoa powder Do not substitute Dutch-process cocoa without retesting the recipe.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs Use without the shells.
  • 3/4 cup packed light brown sugar
  • 1/2 cup plain nonfat Greek yogurt
  • 1/3 cup neutral vegetable or canola oil
  • 2 teaspoons alcohol-free vanilla flavoring Use an alcohol-free vanilla product.
  • 200 g finely grated zucchini Leave the peel on, lightly squeeze in a clean towel, and weigh after squeezing.
  • 3/4 cup semisweet chocolate chips Divide approximately 100 g for the batter and 20 g for the tops.

Equipment

  • Standard 12-cup muffin pan
  • Paper muffin liners
  • Fine box grater
  • Clean kitchen towel
  • Digital kitchen scale
  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Flexible spatula
  • Muffin scoop
  • Wire cooling rack

Method
 

  1. Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners. Lightly grease the liners when needed to prevent sticking.
  2. Finely grate the unpeeled zucchini. Place it in a clean kitchen towel and squeeze lightly until it no longer releases a visible stream of water but still feels damp and flexible.
  3. Weigh exactly 200 g of the prepared zucchini after squeezing, then set it aside.
  4. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Break up any visible cocoa lumps.
  5. In a large bowl, whisk the eggs and brown sugar until evenly combined. Add the Greek yogurt, oil, and alcohol-free vanilla flavoring, then whisk until smooth.
  6. Add the dry ingredients to the wet mixture. Stir gently until only a few small dry streaks remain.
  7. Fold in the prepared zucchini and approximately 100 g of the chocolate chips. Stop mixing as soon as the zucchini and chocolate are evenly distributed.
  8. Divide the batter evenly among the 12 muffin cups, using approximately 80 to 85 g of batter per cup.
  9. Sprinkle the remaining chocolate chips evenly over the tops of the muffins.
  10. Bake for 18 to 22 minutes. Begin checking at 18 minutes because oven temperatures and muffin pans can vary.
  11. The muffins are ready when the tops appear set, the centers spring back gently, and a toothpick inserted away from a chocolate chip comes out without raw batter.
  12. Cool the muffins in the pan for 5 to 10 minutes, then transfer them to a wire cooling rack. Let them cool completely before storing.

Notes

Zucchini moisture: Lightly squeeze the grated zucchini and weigh exactly 200 g afterward. Do not squeeze it until dry or crumbly.
Avoid overmixing: Stir only until the ingredients are combined to help prevent a dense or rubbery crumb.
Doneness: A streak of melted chocolate on the toothpick is normal. Test another area to confirm that no raw batter remains.
Storage: Store completely cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Freeze the cooled muffins in a freezer-safe container for up to 2 months for the best quality.
Food safety: Do not taste the raw batter because uncooked flour and raw eggs may contain harmful bacteria.
Allergens: Contains wheat, eggs, and milk. Chocolate chips may contain milk and soy, so check product labels for exact allergen information.