Double Chocolate Zucchini Muffins

These soft and fudgy chocolate zucchini muffins are loaded up with a double dose of chocolate and get their incredible texture from shredded zucchini!

5 from 11 votes

These soft and fudgy chocolate zucchini muffins are loaded up with a double dose of chocolate and get their incredible texture from shredded zucchini!

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 294kcal

Ingredients

1 cup granulated sugar
1/3 cup vegetable oil
2 large eggs
1/4 cup Greek yogurt
1/2 cup 2% or skim milk
2 teaspoons vanilla extract
2 cups all-purpose flour (spooned and leveled)
1/3 cup unsweetened cocoa powder
4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1-1/2 cups shredded zucchini

Instructions

Preheat oven to 350F. Line a 12-cup muffin tin with wrappers and set aside.
In a large bowl, whisk sugar, vegetable oil, eggs, yogurt, milk, and vanilla until smooth. In a separate bowl, combine flour, cocoa powder, baking powder, and salt.
Fold flour mixture into liquid mixture until just combined. Fold in chocolate chips and zucchini.
Fill muffin cups to brim with batter. Bake muffins at 350F 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean.
Cool muffins completely in pan on a wire cooling rack before serving. Enjoy!

Notes

Store muffins in an airtight container at room temperature up to 3 days. Muffins may be frozen up to 1 month.

Nutrition