Double Chocolate Zucchini Muffins with Greek Yogurt
These Double Chocolate Zucchini Muffins are the perfect excuse to eat cake for breakfast! They're lightly sweetened with a rich chocolate flavor, and finished with a generous sprinkle of flaky sea salt. Yields: 18 muffins. No one will know there's zucchini inside! Freezer-friendly.
Servings: 18 muffins
Calories: 335kcal
Video
Equipment
Ingredients
- 1 ½ cups (8 oz) finely grated zucchini about 1 large zucchini or 1 ½ medium zucchini
- 2 cups (270 g) all-purpose flour
- ⅓ cup Dutch process cocoa powder sifted
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp Kosher salt
- ⅔ cup canola oil
- ⅓ cup whole milk Greek yogurt
- ⅔ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 ¼ cup mini semi-sweet chocolate chips plus ¼ cup more for sprinkling on top
- ½ tsp flaky sea salt
Instructions
- Preheat an oven and prepare the muffin tin. Place a rack in the center of the oven, then preheat to 375 F. Line or grease a standard muffin tin.
- Mix the dry ingredients. In a large mixing bowl, whisk together 2 cups all-purpose flour, ⅓ cup cocoa powder, ¾ tsp baking soda, ½ tsp baking powder, and ½ tsp Kosher salt.
- Mix the wet ingredients. In a separate mixing bowl, whisk together ⅔ cup canola oil, ⅓ cup Greek yogurt, ⅔ cup brown sugar, ½ cup granulated sugar, 2 large eggs, and 2 tsp vanilla extract. Fold in the grated zucchini.
- Fold together. Pour the dry ingredients on top of the wet ingredients, then use a rubber spatula to stir until just combined and only a few streaks of flour remain. Fold in 1¼ cup mini chocolate chips, gently mixing to combine.
- Bake the chocolate zucchini muffins. Divide the chocolate zucchini batter into the prepared muffin tins about ¾ of the way full. It can be helpful to use a cookie scoop for this. Sprinkle about 1 tsp mini chocolate chips on each muffin. Bake for 18-20 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Repeat with remaining batter.
- Cool slightly then serve. Allow the muffins to cool for ~5 minutes then transfer to a cooling rack. Sprinkle each muffin with a pinch of flaky sea salt, if using, then allow to cool completely. Enjoy!
Notes
- To freeze: Allow muffins to cool completely to room temperature, then store in a single layer in an airtight container or Ziploc bag. If stacking them in a freezer safe tupperware, place a sheet of parchment paper in between. Freeze for up to 3 months.
- To reheat from frozen: Either thaw overnight or heat in a microwave on high until warm throughout. We recommend placing a damp paper towel on top of the muffin and reheating in 30 second increments to make sure you don't overdo it.
- To reheat fresh muffins: The absolute BEST way to do this is to slice them in half from top to bottom, then warm cut side down in a skillet with a little butter over medium heat. You'll end up with a warm, griddled muffin with crisp edges and a tender center.
Nutrition
Serving: 1muffin | Calories: 335kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 202mg | Potassium: 221mg | Fiber: 3g | Sugar: 20g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 3mg
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