- A soft and fudgy texture from shredded zucchini - A double dose of chocolate - Ready in minutes with only a handful of ingredients
- Sugar - Vegetable oil - Eggs - Greek yogurt - Milk - Vanilla extract
- All-purpose flour - Cocoa powder - Baking powder - Salt - Semisweet chocolate - Zucchini
In a large bowl, whisk sugar, vegetable oil, eggs, yogurt, milk and vanilla until smooth.
In a separate medium bowl, combine flour, cocoa powder, baking powder, and salt.
Fold flour mixture, chocolate chips, and zucchini into liquid mixture until batter is just combined.
Scoop batter into wrapper-lined muffin cups, filling each cup to brim with batter. Bake muffins at 350F 20-25 minutes until a toothpick inserted in a muffin comes out clean.
Allow muffins to cool slightly in pan on a wire cooling rack before removing and serving. Enjoy!