Ingredients:

  • 1.5 cups (180g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 0.75 cup (150g) granulated sugar
  • 0.5 cup (120ml) vegetable oil
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 0.25 cup (60g) Greek yogurt
  • 1.75 cups (220g) shredded zucchini
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners to ensure a clean release.
  2. In a large bowl, whisk the eggs and sugar until pale. Stir in the oil, vanilla extract, and Greek yogurt until the mixture is velvety and well-emulsified.
  3. Sift the flour, cocoa powder, baking soda, and salt directly into the wet mixture. Use a spatula to fold the ingredients together just until no streaks of flour remain.
  4. Gently fold in the shredded zucchini and chocolate chips until evenly distributed.
  5. Divide the batter evenly among the 12 cups. Bake for 17–20 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached.