Ingredients
Equipment
Method
Prep and mix dry ingredients
- Preheat the oven to 375°F and line a 12-cup muffin tin with liners.
- Whisk all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until evenly combined and uniform in color.
Mix wet ingredients and assemble batter
- Beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and fully incorporated.
- Stir in grated, squeezed-dry zucchini until the mixture looks evenly moistened with no dry pockets.
- Fold the dry ingredients into the wet mixture just until combined; stop when no streaks of flour remain.
- Fold in semi-sweet chocolate chips, reserving a few for the tops.
Bake and cool
- Divide the batter among the muffin cups and top each with the reserved semi-sweet chocolate chips.
- Bake at 375°F for 18–22 minutes, until a toothpick comes out with moist crumbs and the tops look dark with a cracked surface.
- Cool for 10 minutes before serving, until the muffins set and the melted chocolate doesn’t look liquid on the surface.
Notes
Pro tip: Squeeze the grated zucchini very well so the muffins bake up tall and fudgy instead of gummy. Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days; rewarm briefly if you want that just-baked feel. Freezing is yes—freeze cooled muffins up to 2 months and thaw overnight in the fridge. For a slightly lighter texture, you can swap vegetable oil for an equal amount of melted coconut oil (same measure) without changing the bake time.