Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • ¾ cup (150g) granulated sugar
  • 1 tsp (5g) baking soda
  • ½ tsp (2g) ground cinnamon
  • ½ tsp (3g) salt
  • ½ cup (120ml) neutral oil
  • 1 large (50g) egg
  • ½ cup (120g) plain Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (225g) grated zucchini
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, cinnamon, and salt until no lumps of cocoa remain.
  3. In a large bowl, whisk the oil, egg, Greek yogurt, and vanilla extract until the mixture is smooth and the egg is fully incorporated.
  4. Pour the dry ingredients into the wet ingredients. Using a silicone spatula, gently fold the batter together until just a few streaks of flour remain.
  5. Fold in the grated zucchini and chocolate chips until evenly distributed, stopping immediately once combined to avoid over-mixing.
  6. Divide the batter evenly among the muffin cups, filling them about ¾ of the way.
  7. Bake for 15–20 minutes until the tops spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs.