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Ultra Moist Double Chocolate Zucchini Muffins (Secretly Healthy)

Close-up of a rich, dark chocolate zucchini muffin with visible green zucchini shreds and chocolate chips, featuring a bite taken out.
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Make these ultra moist double chocolate zucchini muffins. They are rich, fudgy, and use shredded zucchini to keep them soft. This easy recipe proves you can have a decadent treat that is also a wholesome snack.

Ingredients

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  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon instant espresso powder (optional, for deep chocolate flavor)
  • 2 cups shredded zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cocoa powder until combined.
  3. Add the granulated sugar, brown sugar, and espresso powder (if using) to the dry ingredients and whisk again to break up any clumps.
  4. In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  6. Gently fold in the Greek yogurt and the squeezed, dry zucchini until evenly distributed.
  7. Fold in 3/4 cup of the chocolate chips.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze the shredded zucchini very dry using a clean kitchen towel or paper towels. This prevents the muffins from becoming too wet.
  • These muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months. Thaw overnight on the counter for a quick breakfast.
  • For a richer flavor, substitute half of the all-purpose flour with white whole wheat flour, as listed above.

Nutrition

Find it online: https://miameal.com/chocolate-zucchini-muffins-recipe-moist-healthy/