Print

Fudgy Double Chocolate Zucchini Muffins (Easy Yogurt Recipe)

fudgy double chocolate zucchini muffins - featured image
Print Recipe

These fudgy double chocolate zucchini muffins are incredibly moist, rich, and packed with chocolate in every bite. Made with Greek yogurt and shredded zucchini, they’re a healthier treat that tastes like a decadent dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup shredded zucchini (about 1 medium zucchini, 200g)
  • ½ cup plain Greek yogurt (120g)
  • ⅓ cup vegetable oil (80ml)
  • ⅓ cup maple syrup (80ml)
  • ¼ cup granulated sugar (50g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips (90g), plus extra for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Wash zucchini, trim stem, and grate using small holes of a box grater. Place grated zucchini in a clean kitchen towel and squeeze firmly over sink to remove as much liquid as possible. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt for about 20 seconds.
  4. In a medium bowl, whisk together Greek yogurt, vegetable oil, maple syrup, granulated sugar, eggs, and vanilla extract until smooth and glossy. Fold in squeezed zucchini and chocolate chips.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (12-15 strokes). Batter will be thick and slightly lumpy.
  6. Divide batter evenly among 12 muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top.
  7. Bake on middle rack for 18-22 minutes, until a toothpick inserted into center comes out with a few moist crumbs. Tops should be domed and spring back when touched.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Let cool at least 10 minutes before serving.

Notes

Squeeze zucchini thoroughly to avoid soggy muffins. Use room temperature ingredients. Do not overmix batter. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use dairy-free Greek yogurt and chocolate chips. Muffins can be frozen for up to 3 months.

Nutrition

Keywords: zucchini muffins, double chocolate muffins, Greek yogurt muffins, fudgy muffins, healthy chocolate muffins, easy muffin recipe

Find it online: https://coracooks.com/fudgy-double-chocolate-zucchini-muffins-easy-yogurt-recipe/