Serves 72
20 min
Chocolate Zucchini Muffins
Recipe GLPR50a457f08aad15
Tender, moist mini muffins studded with shredded zucchini and rich cocoa flavor, made with Greek yogurt for a slightly tangy crumb. Perfect for breakfast or brunch.
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Ingredients
2 cups sugar
½ cup vegetable oil
2½ teaspoons vanilla extract
3 large eggs
½ cup plain Greek yogurt
2½ cups shredded zucchini
2½ cups all-purpose flour
½ cup cocoa powder
1½ teaspoons baking powder
1 teaspoon salt
Directions
Preheat your oven to 375°F. Lightly grease two 36-cup mini muffin tins with cooking spray or oil.
In a large bowl, whisk together the sugar, vegetable oil, and vanilla extract until well combined.
Add the eggs one at a time to the sugar mixture, whisking thoroughly after each addition to fully incorporate.
Whisk the Greek yogurt into the mixture until smooth, then fold in the shredded zucchini until evenly distributed.
In a separate small bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk together to remove any lumps.
Pour the dry ingredients into the wet ingredients and stir gently until just combined; do not overmix.
Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
