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Chocolate Zucchini Muffins

Chocolate zucchini muffins with a dark, deeply chocolatey crumb and a cracked, bakery-style top. Grated zucchini folded into the batter keeps these muffins fudgy, moist, and studded with melted chocolate.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour
unsweetened cocoa powder
  • 0.5 cup unsweetened cocoa powder
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
salt
  • 0.25 tsp salt
granulated sugar
  • 1 cup granulated sugar
brown sugar
  • 0.25 cup brown sugar
eggs
  • 2 eggs
vegetable oil
  • 0.33 cup vegetable oil
Greek yogurt
  • 0.33 cup Greek yogurt
vanilla extract
  • 1 tsp vanilla extract
zucchini, grated and squeezed dry
  • 1.5 cup zucchini, grated and squeezed dry
semi-sweet chocolate chips
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
Mix dry ingredients
  1. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until evenly combined.
Mix wet ingredients
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
Combine batter
  1. Stir in zucchini, grated and squeezed dry until the batter looks evenly speckled.
  2. Fold dry ingredients into wet until just combined, then fold in semi-sweet chocolate chips, reserving a few for the tops.
Fill and bake
  1. Divide batter among muffin cups and top with reserved semi-sweet chocolate chips so they sit visibly on the surface.
  2. Bake at 375°F for 18–22 minutes until a toothpick comes out with moist crumbs, and the tops appear dark with a cracked sheen.
Cool
  1. Cool muffins for 10 minutes before serving so the centers finish setting while the tops stay slightly crisp.

Notes

For the fudgy, moist interior, squeeze the grated zucchini firmly so the batter is thick enough to hold melted chocolate chips on top. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; rewarm briefly if desired. Freezing yes—freeze cooled muffins up to 2 months and thaw overnight. For a lighter option, use nonfat or low-fat Greek yogurt to reduce total fat while keeping the same double-chocolate flavor.