Double Chocolate Zucchini Muffins
Got lots of zucchini? Bake up a batch of these decadent double chocolate zucchini muffins! So moist and tender, with pockets of melty chocolate chips running all throughout!
Servings: 12 muffins
Calories: 347kcal
Ingredients
- 1 medium zucchini shredded and drained (about 1 cup)
- 3 cups all-purpose flour
- ½ cup cocoa (I used a combination of dark cocoa and regular unsweetened cocoa powder)
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- ¾ cup semi sweet chocolate chips
- ½ cup unsalted butter (1 stick), melted and cooled slightly
- 1 cup granulated sugar
- 1 cup plain, unsweetened Greek yogurt*
- 3 tablespoons milk
- 2 large eggs
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 425 degrees F and lightly mist a muffin pan with non-stick spray.
- In a large mixing bowl, whisk the flour, cocoa, baking powder, and salt together.
- Add the chocolate chips.
- In a large spouted vessel, stir the melted butter, sugar, Greek yogurt, milk, eggs, and vanilla together.
- Add this to the dry ingredients, along with the shredded and drained zucchini, and fold together until just barely combined (overworking the batter could result in tough muffins).
- Transfer the batter to the prepared pan and bake for 5 minutes, then turn the oven temperature down to 350 degrees F and bake for an additional 16-20 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.
Video
Notes
*The same amount of plain, unsweetened regular yogurt, buttermilk, or sour cream can be substituted.
Nutrition
Serving: 1muffin | Calories: 347kcal | Carbohydrates: 50g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 169mg | Potassium: 338mg | Fiber: 3g | Sugar: 22g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 3mg