Chocolate Zucchini Muffins

5 from 1 vote

Deliciously soft chocolate muffins with a little less guilt!

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: Australian

Keyword: chocolate zucchini muffins

Servings: small muffins

Calories: 278kcal

2 cups SR flour (or 2 cups plain/all-purpose flour plus 4 teaspoons baking powder)
⅓ cup cocoa powder
¾ cup caster sugar
⅓ cup milk
½ cup greek or natural yoghurt (unsweetened)
¼ cup vegetable oil
90 grams butter (melted)
2 eggs (beaten)
1 large zucchini (or 2 medium zucchinis), grated (around 2 cups of grated zucchini)
1 cup choc chips
¼ teaspoon cinnamon

Pre-heat oven to 220 degrees celsius (fan-forced).
Sift flour, cocoa and cinnamon into a large mixing bowl. Add sugar and stir to combine.
Squeeze excess moisture from grated zucchini (squeeze with hands and let excess moisture drain away or place the grated zucchini into a clean tea towel and squeeze, letting the tea towel absorb the extra moisture).
Add remaining ingredients, and stir gently to combine. Don't over-stir.
Prepare muffin tin with paper patty pans. If you have the large cafe-style muffin tin, this mixture makes 6-7 muffins. If you have a cupcake-size tin, it makes 12 muffins.
Spoon mixture into tins and place into oven.
Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). If you're using a smaller cupcake tin, bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean). If using a cafe-style larger muffin tin, bake for a further 20 minutes (or until a metal skewer inserted into a muffin comes out clean).
Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

These muffins are best eaten within a few days. Keep them in an airtight container at room temperature.

Otherwise, freeze them. Wrap or place in a freezer bag and store for up to three months.