Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup brown sugar, packed
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup neutral oil
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 0.5 cup Greek yogurt
  • 1.5 cups finely grated zucchini, squeezed dry
  • 1 cup semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Grate the zucchini using the fine side of a box grater, place it in a kitchen towel, and squeeze firmly to remove all excess water.
  3. In a large mixing bowl, whisk together the flour, cocoa powder, brown sugar, baking soda, and salt until no lumps remain.
  4. Create a well in the center of the dry ingredients and add the oil, egg, vanilla extract, and Greek yogurt. Stir with a spatula until just combined.
  5. Gently fold in the squeezed zucchini and chocolate chips until evenly distributed.
  6. Scoop the batter into the muffin tins, filling each about 3/4 full.
  7. Bake for 13–15 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  8. Let them cool in the tin for 5 minutes before moving them to a wire rack.