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double chocolate zucchini muffins: Moist one-bowl muffins for busy mornings and lunchboxes Pinterest recipe pin

Healthy Double Chocolate Zucchini Muffins

Moist, chocolatey muffins made with shredded zucchini, cocoa, and a touch of yogurt for tender crumb—one-bowl mixing and a practical drain step keep centers from getting soggy.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour or 1 cup all-purpose + 1/2 cup whole-wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup packed brown sugar
  • 2 large eggs room temperature
  • 1/3 cup neutral oil canola or light olive oil
  • 1/3 cup plain Greek yogurt 2% or whole-milk, room temperature
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini packed (about 2 medium), drained and blotted
  • 3/4 cup semisweet chocolate chips divided
  • Optional: 1/4 cup chopped walnuts or pecans optional

Equipment

  • 1 12-cup muffin tin
  • 1 Box grater or food processor with shredding disk
  • 1 Fine-mesh sieve
  • 1 Large mixing bowl
  • 1 Cooling rack

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners or lightly spray each cup; position rack in the center.
Drain zucchini
  1. Grate zucchini on the medium side of a box grater or in a food processor; place in a fine-mesh sieve for 5 minutes, then press gently or blot with paper towels to remove excess moisture.
Mix dry ingredients
  1. In a large bowl whisk together flour, cocoa powder, baking soda, baking powder, salt, and brown sugar until evenly combined.
Mix wet ingredients and combine
  1. Whisk eggs with oil, Greek yogurt, maple syrup, and vanilla in a separate bowl; pour wet into dry and fold until almost combined, then fold in drained zucchini and 1/2 cup chocolate chips, mixing just until streaks disappear.
Fill and bake
  1. Divide batter evenly among the 12 muffin cups (about 3/4 full) and sprinkle the remaining 1/4 cup chocolate chips on top; bake at 375°F for 16–20 minutes until a toothpick shows moist crumbs but no wet batter and tops spring back.
Cool
  1. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to finish cooling; store cooled muffins in an airtight container.

Notes

Drain shredded zucchini thoroughly to avoid soggy centers. Swap sour cream for yogurt 1:1 if needed, or use all-purpose flour instead of whole-wheat pastry for a lighter crumb. For freezing, wrap individual cooled muffins and freeze up to 3 months.