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Best Double Chocolate Zucchini Muffins with Greek Yogurt

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These double chocolate zucchini muffins are incredibly moist, deeply chocolatey, and secretly packed with vegetables. Made with Greek yogurt for a tender crumb and a boost of protein, they’re the perfect guilt-free treat for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (Dutch-processed or natural)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (240g) plain Greek yogurt (full-fat or 2%)
  • ⅓ cup (80ml) vegetable oil (canola or avocado oil work)
  • 2 teaspoons vanilla extract
  • 1 ½ cups (gently packed) shredded zucchini (about 1 medium zucchini)
  • 1 cup (175g) semi-sweet chocolate chips (plus a handful for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Shred the zucchini using a box grater. Place the shreds in a clean kitchen towel or paper towels and gently squeeze to remove excess moisture (don’t wring dry). Set aside.
  3. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt for about 20 seconds.
  4. In a separate medium mixing bowl, whisk together the granulated sugar, eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth and glossy, about 30 seconds.
  5. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined (a few streaks of flour are fine). The batter will be thick and slightly sticky.
  6. Fold in the shredded zucchini and ¾ cup of the chocolate chips until evenly distributed. Reserve the remaining ¼ cup of chocolate chips for topping.
  7. Divide the batter evenly among the 12 muffin cups (each about ¾ full). Sprinkle the reserved chocolate chips on top, pressing them in slightly.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be domed and spring back when lightly touched.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t overmix the batter to avoid dense muffins. Squeeze zucchini gently—don’t wring dry. Room temperature ingredients help the batter mix evenly. Use a cookie scoop for even muffins. Let muffins cool completely before storing to prevent sogginess. Check oven temperature with a thermometer for best results. Muffins taste even better the day after baking.

Nutrition

Keywords: double chocolate zucchini muffins, Greek yogurt muffins, healthy chocolate muffins, zucchini muffins, moist chocolate muffins, easy muffin recipe

Find it online: https://bakebeam.com/best-double-chocolate-zucchini-muffins-with-greek-yogurt/