Chocolate Zucchini Strawberry Muffins (Print Version)
Moist chocolaty muffins with fresh zucchini and strawberries, perfect for breakfast or snacks.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup Greek yogurt
09 - 1 teaspoon vanilla extract
10 - 3/4 cup granulated sugar
11 - 1/4 cup packed brown sugar
→ Add-ins
12 - 1 cup grated zucchini (about 1 medium)
13 - 3/4 cup diced fresh strawberries
14 - 1/2 cup semisweet chocolate chips
# How To Make:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease 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. Add the vegetable oil, Greek yogurt, vanilla extract, granulated sugar, and brown sugar. Whisk until smooth and well blended.
04 - Gently fold the wet mixture into the dry ingredients using a spatula, stirring until just combined. Avoid overmixing to keep the muffins tender.
05 - 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 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 before serving.
# Expert Tips:
01 -
- The zucchini disappears completely into the crumb, leaving nothing but incredible moisture and zero vegetable taste.
- Fresh strawberries melt into little pockets of tart sweetness that pair beautifully with the deep cocoa flavor.
02 -
- Overmixing the batter is the fastest way to turn these into rubbery hockey pucks, so stop folding the moment everything looks combined.
- If your strawberries are very juicy, pat them dry with a paper towel before dicing or your muffins will be gummy in the center.
03 -
- A dusting of coarse sugar on top before baking gives each muffin a sparkle and a slight crunch that makes them feel bakery worthy.
- If you only have plain yogurt instead of Greek, just reduce the amount by one tablespoon so the batter does not get too loose.