Description
These Ultra Moist Chocolate Zucchini Muffins are a delicious one-bowl treat combining rich cocoa flavor with tender zucchini for added moisture and nutrition. Perfectly soft with chocolate chips throughout, they make a great healthyish snack or dessert that’s easy to whip up and bake in just 35 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups grated zucchini, squeezed dry
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven and prepare pan: Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and unsweetened cocoa powder to distribute all dry ingredients evenly.
- Add sugar to dry mix: Stir the granulated sugar into the dry mixture and whisk briefly to fully combine the sugar with the dry ingredients.
- Add wet ingredients: Crack in the eggs, pour in vegetable oil, Greek yogurt, and vanilla extract. Mix gently with a spatula just until the batter comes together without overmixing to keep your muffins tender.
- Incorporate zucchini and chocolate chips: Fold the well-drained grated zucchini and semi-sweet chocolate chips into the batter until they are evenly spread throughout.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool muffins: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving to ensure perfect texture and flavor.
Notes
- Be sure to squeeze the grated zucchini well to remove excess moisture, which helps prevent soggy muffins.
- Do not overmix the batter after adding wet ingredients to avoid tough muffins.
- Chocolate chips can be substituted with nuts or dried fruits if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use dairy-free chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: chocolate zucchini muffins, moist chocolate muffins, easy one bowl muffins, chocolate chip zucchini muffins, healthy chocolate muffins
