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Ultimate Chocolate Zucchini Muffins

Incredibly moist, healthy chocolate muffins made secretly with zucchini in just one bowl for easy cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 245

Ingredients
  

Muffin Batter
  • 1.5 cups white whole wheat flour
  • 0.5 cup unsweetened cocoa powder sifted
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1 large egg at room temperature
  • 0.5 cup light brown sugar packed
  • 0.33 cup pure maple syrup
  • 0.33 cup light olive oil or avocado oil
  • 0.5 cup plain Greek yogurt
  • 2 tsp pure vanilla extract
  • 1.5 cups shredded zucchini not wrung out
  • 1 cup semi-sweet chocolate chips plus more for topping

Equipment

  • Large mixing bowl
  • 12-Cup Muffin Tin
  • Whisk
  • Box Grater

Method
 

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners or grease thoroughly.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  3. Create a well in the center of the dry ingredients. Add the egg, brown sugar, maple syrup, oil, yogurt, and vanilla. Mix with a spatula until just combined; do not overmix.
  4. Gently fold in the shredded zucchini and 1 cup of chocolate chips until evenly distributed.
  5. Divide the thick batter evenly among the 12 muffin cups. Sprinkle with extra chocolate chips.
  6. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the door. Bake for another 15-18 minutes, or until a toothpick comes out with moist crumbs.
  7. Let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

Do not wring out the zucchini, as its moisture is essential for the texture. Muffins can be frozen for up to 3 months.