Go Back

Chocolate Zucchini Carrot Muffins

Chocolate zucchini carrot muffins with a deeply fudgy cocoa crumb and shredded veggie-filled centers. Grated zucchini and carrots add moisture while chocolate chips create rich, kid-friendly bites.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
wet ingredients
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 0.33 cup vegetable oil
  • 0.5 cup plain yogurt
  • 1 tsp vanilla extract
veggies and chips
  • 0.75 cup zucchini grated and squeezed dry
  • 0.75 cup carrots grated
  • 0.75 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven and tin
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. Set the tin aside while you mix the batter.
Mix dry and wet batter
  1. Whisk the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly combined.
  2. In a separate bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, plain yogurt, and vanilla extract until smooth.
  3. Stir the wet mixture into the dry mixture until just combined, stopping as soon as no dry streaks remain.
Add zucchini, carrots, and chocolate chips
  1. Fold in the zucchini and carrots, then fold in 1/2 cup of the semi-sweet chocolate chips.
  2. Divide the batter evenly among the muffin cups, filling each 3/4 full.
  3. Top each muffin with the remaining semi-sweet chocolate chips.
Bake and cool
  1. Bake at 350°F for 20–22 minutes, until a toothpick comes out with a few moist crumbs.
  2. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to finish cooling.

Notes

Pro tip: squeeze the grated zucchini well so the muffins bake with a fudgy crumb instead of turning gummy. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze up to 2 months. Dietary swap: use dairy-free yogurt in a 1:1 substitution for similar moisture.