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Moist Double Chocolate Zucchini Muffins with Dark Cocoa Swirl

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These moist double chocolate zucchini muffins feature a rich cocoa swirl and a subtle veggie boost from shredded zucchini, creating a tender, chocolatey treat perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 g)
  • ½ cup unsweetened cocoa powder (50 g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup granulated sugar (150 g)
  • ⅓ cup vegetable oil (80 ml)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup plain Greek yogurt (120 g)
  • 1 ½ cups shredded zucchini (about 1 medium zucchini)
  • ¼ cup dark cocoa powder (25 g)
  • 2 tbsp milk (30 ml)
  • Optional: ½ cup chocolate chips (90 g)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tray with paper liners or grease well.
  2. Shred about 1 ½ cups of zucchini (roughly 1 medium zucchini). Using a clean kitchen towel, gently squeeze out excess moisture so it is damp but not dripping. Set aside.
  3. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
  4. In another bowl, whisk together ¾ cup granulated sugar and ⅓ cup vegetable oil until combined. Add 2 large eggs, one at a time, beating well after each. Stir in 1 tsp vanilla extract and ½ cup plain Greek yogurt.
  5. Gently stir in the shredded zucchini into the wet mixture, ensuring even distribution without overmixing.
  6. Add the flour mixture to the wet ingredients in two additions, folding gently with a spatula until just combined. Avoid overmixing.
  7. In a small bowl, whisk together ¼ cup dark cocoa powder and 2 tbsp milk until smooth and thick but pourable.
  8. Spoon half the muffin batter evenly into the prepared muffin cups. Add about 1 tsp of the dark cocoa swirl on top of each. Cover with the remaining batter, then gently swirl with a toothpick or butter knife to create marbled patterns without over-swirl.
  9. Optional: Sprinkle about 1 tbsp chocolate chips on top of each muffin.
  10. Bake for 18-22 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Start checking at 18 minutes.
  11. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess water from shredded zucchini to avoid soggy muffins. Do not overmix batter to keep muffins tender. Chilling batter for 10 minutes before baking helps the cocoa swirl keep its shape better. Use an ice cream scoop for consistent muffin sizes. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months. Omit chocolate chips when freezing and add fresh ones after thawing.

Nutrition

Keywords: double chocolate, zucchini muffins, chocolate swirl, moist muffins, easy baking, healthy dessert, vegetable in dessert, homemade muffins

Find it online: https://breezybake.com/moist-double-chocolate-zucchini-muffins-recipe-easy-homemade-dark-cocoa-swirl/