Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (45g) Unsweetened Dutch-process cocoa powder
  • 1 tsp Baking soda
  • 0.5 tsp Baking powder
  • 0.5 tsp Sea salt
  • 1.5 cups (200g) Shredded zucchini, unpeeled and not squeezed
  • 0.5 cup (100g) Neutral oil (avocado or coconut)
  • 0.5 cup (100g) Brown sugar
  • 0.25 cup (50g) Granulated sugar
  • 1 large Egg, room temperature
  • 0.25 cup (60g) Greek yogurt
  • 1 tsp Pure vanilla extract
  • 1 cup (170g) Semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment liners.
  2. Shred the zucchini using the coarse holes of a box grater. Ensure you do not squeeze out any of the moisture, as this is crucial for the muffin's tenderness and moisture.
  3. In a large mixing bowl, whisk together the egg, oil, Greek yogurt, vanilla extract, brown sugar, and granulated sugar until the mixture is smooth.
  4. Fold the shredded zucchini into the wet mixture until evenly distributed.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Alternatively, sift the dry ingredients directly into the wet ingredients.
  6. Gently fold the dry ingredients into the wet ingredients using a silicone spatula until just combined. Do not overmix.
  7. Fold in 3/4 cup of the chocolate chips. Divide the batter evenly among the 12 muffin cups.
  8. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
  9. Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.