Ingredients
Equipment
Method
Prep & preheat
- Preheat the oven to 350°F and line a 12-cup muffin tin with liners. Make sure liners are snug so the muffins release cleanly after baking.
Mix the dry ingredients
- Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a large bowl. Whisk until no cocoa lumps remain, creating an even chocolate base.
Mix the wet ingredients
- Beat eggs, granulated sugar, packed brown sugar, vegetable oil, plain yogurt, and vanilla extract in a separate bowl until smooth. Beat just until the mixture looks glossy and uniform.
Combine wet and dry
- Stir the wet mixture into the dry mixture until just combined. Stop when no dry streaks are visible to keep the crumb fudgy.
Fold in veggies and chips
- Fold in grated zucchini, grated carrots, and 1/2 cup of the semi-sweet chocolate chips. The batter should turn speckled with orange and green throughout.
Fill and top
- Divide batter evenly among muffin cups, filling each 3/4 full, then top each with the remaining chocolate chips. Keep chip piles light so they don’t sink entirely.
Bake
- Bake at 350°F for 20–22 minutes, until a toothpick comes out with a few moist crumbs. Look for domed tops that spring back slightly when gently pressed.
Cool
- Cool in the pan for 5 minutes before transferring to a wire rack. The muffins set as they cool, making them easier to tear or bite without crumbling.
Notes
For best results, squeeze the grated zucchini very dry so the muffins stay fudgy instead of wet. Store airtight in the refrigerator up to 4 days, or freeze up to 2 months. For a dairy-free swap, use plain non-dairy yogurt in place of regular yogurt with no other changes.