Chocolate Zucchini Strawberry Muffins (Print Version)
Moist chocolate muffins with fresh zucchini and strawberries—ideal for breakfast or snacking.
# What You Need:
→ Dry Ingredients
01 - 1½ cups all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - ½ cup vegetable oil
08 - ½ cup Greek yogurt
09 - 1 teaspoon vanilla extract
10 - ¾ cup granulated sugar
11 - ¼ cup packed brown sugar
→ Add-ins
12 - 1 cup grated zucchini (about 1 medium)
13 - ¾ cup diced fresh strawberries
14 - ½ cup semisweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each cup lightly with nonstick spray.
02 - In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate medium bowl, beat the eggs thoroughly. Add the vegetable oil, Greek yogurt, vanilla extract, granulated sugar, and brown sugar. Whisk until the mixture is smooth and well blended.
04 - Gently pour the wet mixture into the dry ingredients. Fold together using a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
05 - Gently fold the grated zucchini, diced strawberries, and chocolate chips into the batter until evenly distributed.
06 - Divide the batter evenly among the prepared muffin cups, filling each one about three-quarters full.
07 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
08 - Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
# Expert Tips:
01 -
- The zucchini vanishes completely into the batter, leaving behind nothing but incredible moisture, which makes this the sneakiest way to eat vegetables at breakfast.
- Fresh strawberries and chocolate together create these pockets of jammy sweetness that make every single bite a little different from the last.
- They come together in one bowl system with zero fancy equipment, so even a tired weeknight cook can pull these off without thinking too hard.
02 -
- Overmixing the batter once the wet and dry ingredients meet will give you tough, rubbery muffins with tunnels instead of a soft, even crumb.
- Frozen strawberries can work in a pinch but they release much more liquid, so you may need to reduce the oil slightly and expect a slightly different texture.
03 -
- Let the grated zucchini sit on a paper towel while you prepare the other ingredients so it absorbs some of the excess moisture naturally without you having to squeeze it aggressively.
- Reserve a small handful of chocolate chips and press them into the tops of each filled muffin cup right before baking for that bakery style look that makes everyone reach for one immediately.