Double Chocolate Zucchini Muffins
Fudgy summer muffins where grated zucchini keeps the cocoa crumb moist and adds a quiet dose of fibre.
Best for A fibre-rich chocolate fix that sneaks a full vegetable serving into a portioned treat
These are the muffins that convert zucchini skeptics: the vegetable dissolves into the batter, leaving behind only a tender, almost brownie-like crumb. Whole wheat flour and oats build real fibre while dark chocolate chips and cocoa carry the flavor, so the sugar can stay honest and low. Perfect for using up the July glut of zucchini from the garden without anyone at the table knowing there's a vegetable in their dessert.
Ingredients
- 250 g zucchini , coarsely grated, not squeezed dry
- 180 g Whole-wheat flour
- 40 g rolled oats
- 40 g unsweetened cocoa powder , Dutch-process preferred
- 5 g baking soda
- 4 g Baking powder
- 3 g fine sea salt
- 2 large eggs , room temperature
- 90 g Light brown sugar , packed
- 120 g Plain Greek yogurt , full-fat or 2%
- 60 ml neutral oil , such as light olive or canola
- 5 ml Vanilla extract
- 80 g dark chocolate chips , 70% cocoa or higher
Instructions
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1
Heat the oven to 180°C and line a 12-cup muffin tin with paper liners or grease it well. Coarsely grate the zucchini and set it aside without wringing out the moisture — that liquid is what keeps these muffins fudgy.
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2
In a large bowl, whisk together the whole wheat flour, rolled oats, cocoa powder, baking soda, baking powder, and salt until evenly combined and no cocoa streaks remain.
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3
In a second bowl, whisk the eggs, brown sugar, Greek yogurt, oil, and vanilla until smooth. Stir in the grated zucchini, including any juices it has released.
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4
Pour the wet mixture into the dry ingredients and fold with a spatula just until no dry flour remains — the batter will be thick. Fold in most of the chocolate chips, reserving a small handful for the tops. Overmixing makes tough muffins, so stop as soon as it comes together.
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5
Divide the batter among the 12 cups, scatter the reserved chocolate chips over the tops, and bake until the muffins are domed and a toothpick inserted into the center comes out with only a few moist crumbs, about 20 to 24 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack.