CHOCOLATE ZUCCHINI MUFFINS KIDS THINK ARE JUST BROWNIES
These chocolate zucchini muffins are rich, moist, and deeply chocolatey, with finely grated zucchini hidden inside for extra moisture and nutrition. They taste like soft brownies but bake into convenient muffins perfect for breakfast, lunchboxes, or an after-school snack.
Equipment
- 12-cup muffin tin
- Paper muffin liners
- Large mixing bowl
- Medium mixing bowl
- Box grater
- Whisk
- Rubber spatula
Ingredients
For the Chocolate Zucchini Muffins:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- ½ cup plain Greek yogurt
- ⅓ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 ½ cups zucchini, finely grated
- ½ cup mini chocolate chips
Instructions
Prepare the Oven
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Prepare the Zucchini
- Finely grate the zucchini. If it releases a lot of liquid, gently squeeze it once or twice with a clean kitchen towel, but do not dry it completely because the moisture keeps the muffins tender.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Mix the Wet Ingredients
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth.
Add the Zucchini
- Fold the grated zucchini into the wet mixture until evenly distributed.
Combine the Batter
- Add the dry ingredients to the wet mixture. Gently fold with a spatula just until no large streaks of flour remain. Avoid overmixing.
Add the Chocolate Chips
- Fold in the mini chocolate chips, reserving a few for sprinkling over the tops.
Fill the Muffin Tin
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips over the tops.
Bake
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Cool and Serve
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.
Notes
- Brownie-Like Texture: Cocoa powder, chocolate chips, and moisture-rich zucchini create soft, fudgy muffins with a brownie-inspired texture.
- Kid Friendly: Finely grated zucchini practically disappears into the dark chocolate batter, making these easy to serve to picky eaters.
- Extra Moisture: Greek yogurt and zucchini help keep the muffins tender without making them heavy.
- Easy Make Ahead: Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezer Friendly: Freeze individual muffins for up to 3 months and thaw at room temperature or warm briefly before serving.