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Moist Double Chocolate Zucchini Muffins with Greek Yogurt

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These moist double chocolate zucchini muffins combine rich cocoa and chocolate chips with shredded zucchini and Greek yogurt for a tender, flavorful treat that’s perfect for breakfast or snacks.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (packed)
  • 1 ¾ cups all-purpose flour (220 g)
  • ½ cup unsweetened cocoa powder (50 g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup brown sugar (150 g)
  • ½ cup plain full-fat Greek yogurt (120 g)
  • ¼ cup vegetable oil (60 ml)
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ¾ cup semi-sweet or dark chocolate chips (135 g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with paper liners to prevent sticking.
  2. Shred about 1 ½ cups (packed) of zucchini using a grater or food processor. Press the shredded zucchini gently with a paper towel to remove excess moisture.
  3. In a medium bowl, whisk together 1 ¾ cups (220 g) all-purpose flour, ½ cup (50 g) unsweetened cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt until well combined.
  4. In a large bowl, whisk ¾ cup (150 g) brown sugar with ½ cup (120 g) plain full-fat Greek yogurt and ¼ cup (60 ml) vegetable oil until smooth. Add 2 large eggs and 1 tsp vanilla extract, whisking until fully incorporated.
  5. Stir the shredded zucchini into the wet mixture until evenly distributed.
  6. Gradually add the dry ingredients to the wet bowl, folding gently with a spatula. Be careful not to overmix; the batter should be thick but scoopable.
  7. Fold in ¾ cup (135 g) chocolate chips, reserving a few to sprinkle on top if desired.
  8. Divide the batter evenly among 12 muffin cups, filling each about ¾ full. Sprinkle remaining chocolate chips on top if desired.
  9. Bake for 22-25 minutes. Start checking at 20 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  10. Let muffins rest in the tin for 5 minutes, then transfer to a cooling rack to finish cooling.

Notes

Press shredded zucchini to remove excess moisture to prevent soggy muffins. Use room temperature eggs and yogurt for better mixing. Avoid overmixing the batter to keep muffins tender. Start checking muffins early to avoid overbaking. For gluten-free, substitute all-purpose flour with almond flour or gluten-free blend containing xanthan gum. For dairy-free, use coconut yogurt and dairy-free chocolate chips.

Nutrition

Keywords: double chocolate, zucchini muffins, Greek yogurt, chocolate chips, moist muffins, healthy snacks, easy muffins, baking

Find it online: https://tastypierecipes.com/moist-double-chocolate-zucchini-muffins-recipe-easy-homemade-greek-yogurt-snack/