Easy Double Chocolate Zucchini Muffins with Greek Yogurt
A simple recipe for moist and delicious Double Chocolate Zucchini Muffins with Greek Yogurt
Ingredients
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened baking cocoa powder
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1/2 tsp cinnamon
- 1 1/4 cups granulated sugar
- 3/4 cups packed brown sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/4 cups Greek yogurt 2% fat, room temperature
- 2 cups grated zucchini 3-4 small zucchini
- 1 1/2 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Fill muffin tins with paper liners. This recipe makes about 24 muffins. Set the prepared pans aside.
- Prepare the zucchini. Peel the zucchini and cut off about an inch at top and the bottom. See FAQs for thoughts on peeling.
- Grate the zucchini using either a food processor or a box grater.
- Place the grated zucchini in a double layer of paper towels and squeeze out most of the excess moisture. You may need to do this in more than one batch.
- Put the grated zucchini in a small bowl and set aside.
- Sift the flour and cocoa powder together in a large bowl. You can do first one and then the other.
- Add the baking soda, cornstarch, and cinnamon to the flour mixture and whisk to combine. Set aside.
- Add the granulated sugar, brown sugar, eggs, vanilla, and Greek yogurt to the bowl of a stand mixer fitted with a paddle attachment.
- Beat on low speed until all of the ingredients are combined. It may look a bit chunky, but that is fine and will be fixed once you add in the dry ingredients.
- Add the dry ingredients to the wet ingredients. Beat on low speed until just combined. Make sure to scrape the sides and bottom of the bowl with a rubber spatula. NOTE: Do not over mix your batter. Mixing until all of the ingredients are incorporated is all that is required.
- Add the zucchini to the batter and stir to combine using a spatula or wooden spoon.
- Add the chocolate chips and stir by hand to combine.
- Using a small cookie scoop or a large spoon, fill each of the lined muffin cups about 2/3 full.
- Bake for 20-24 minutes until a toothpick or wooden skewer inserted into the middle comes out clean.
- Allow muffins to cool completely on a wire rack before eating.