Double Chocolate Zucchini Muffins That Don't Taste Like a Compromise
Fudgy, deeply chocolate muffins with a perfectly domed top and a secret ingredient that makes them stay soft for days. The zucchini isn't a compromise—it's the reason these work.
Equipment
- Box grater (fine side)
- Standard 12-cup Muffin Tin
- Parchment liners
- Large Mixing Bowl
- Whisk
- Rubber Spatula
- Wire cooling rack
Ingredients
- 1 medium zucchini (about 150g)
Dry Ingredients
- 1 1/2 cups all-purpose flour (180g)
- 3/4 cup Dutch-process cocoa powder (85g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup packed brown sugar (200g)
- 1/2 cup neutral oil (grapeseed or avocado)
- 1/2 cup Greek yogurt (or applesauce for dairy-free)
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup semi-sweet chocolate chips (plus more for tops)
- Flaky sea salt for finishing
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with parchment liners.
- Grate the zucchini on the fine side of a box grater. You should have about 1 cup of shredded zucchini. Do not peel.
- Cup the grated zucchini in your hands over the sink and give it one gentle squeeze to release surface water. It should still be damp, not dry.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together egg, brown sugar, oil, Greek yogurt, and vanilla until smooth and glossy.
- Pour the wet mixture into the dry. Stir with a rubber spatula until just combined (about 5 folds). Do not overmix.
- Fold in the squeezed zucchini and 1 cup chocolate chips until evenly distributed. Reserve a few chips for topping.
- Divide batter evenly among the 12 muffin cups, filling each to the very top. Press a few reserved chocolate chips onto the tops.
- Bake at 400°F for 5 minutes. Without opening the oven, reduce temperature to 350°F and bake for another 15-18 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Let muffins rest in the tin for exactly 5 minutes, then transfer to a wire rack. Immediately sprinkle with flaky sea salt. Cool completely before storing.
Notes
Storage: Keep in an airtight container at room temperature for up to 3 days. For longer storage, wrap each muffin individually in plastic wrap then foil and freeze for up to 3 months. Reheat in a 350°F oven for 8 minutes to restore the crackly top.
Dairy-Free: Substitute Greek yogurt with 1/2 cup applesauce or full-fat oat yogurt, and use dairy-free chocolate chips.
Gluten-Free: Use a 1:1 gluten-free flour blend (like King Arthur's measure-for-measure) and add 1 extra tablespoon of milk or water.
Extra Fudgy Dessert Version: Swap yogurt for 1/4 cup melted dark chocolate (70%) mixed with 1/4 cup milk.