Chocolate and Zucchini Muffins

5 from 1 vote

Chocolate and Zucchini Muffins

These easy chocolate zucchini muffins are incredibly moist and full of chocolate flavor, thanks to a touch of espresso and plenty of chocolate chips. The zucchini blends right in, creating a tender texture without any veggie taste. A simple, freezer-friendly muffin recipe that’s perfect for breakfast, snack time, or sharing with family and friends.

Prep Time10

Course: Muffins & Rolls

Cuisine: American

Servings:

Calories: 253kcal

Author: Raquel Pineira

Equipment

2 large bowls
1 muffin pan

Ingredients

Ingredients
2 ¼ cups all-purpose flour spoon and level
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon instant espresso powder
1 cup granulated sugar
½ cup brown sugar packed
2 large eggs
½ cup vegetable oil or melted coconut oil
¼ cup plain Greek yogurt
1 teaspoon vanilla extract
2 cups finely shredded zucchini
¾ cup chocolate chips plus a handful for topping

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners or grease it lightly.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, Greek yogurt, and vanilla until smooth and well combined.
Add the shredded zucchini to the wet mixture and stir to combine.
Gradually fold in the dry ingredients, mixing just until no flour streaks remain. Be careful not to overmix.
Stir in the chocolate chips.
Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle extra chocolate chips on top for a bakery-style look.
Bake for 20–24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (or enjoy warm for gooey chocolate pockets!).
Tips

Notes

These muffins stay moist for several days. If you're keeping them for more than two days, store them in an airtight container in the fridge. You can warm them up in the oven before serving, if you like.

Nutrition