Chocolate Zucchini Strawberry Muffins (Printable)
Chocolaty muffins with fresh zucchini and strawberries, ideal for breakfast or snacks.
# What You Need:
→ Dry Ingredients
01 - 1½ cups all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - ½ cup vegetable oil
08 - ½ cup Greek yogurt
09 - 1 teaspoon vanilla extract
10 - ¾ cup granulated sugar
11 - ¼ cup packed brown sugar
→ Add-ins
12 - 1 cup grated zucchini (about 1 medium)
13 - ¾ cup diced fresh strawberries
14 - ½ cup semisweet chocolate chips
# How-To:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each cup 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 thoroughly. Add the vegetable oil, Greek yogurt, vanilla extract, granulated sugar, and brown sugar. Whisk until the mixture is smooth and well blended.
04 - Gently fold the wet ingredient mixture into the dry ingredients, stirring just until combined. Avoid overmixing to keep the muffins tender.
05 - Carefully fold the grated zucchini, diced strawberries, and chocolate chips into the batter using a spatula, distributing them evenly throughout.
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 attached.
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 melts right into the batter so nobody will ever guess it is there, making this the stealthiest way to use up your garden overflow.
- Fresh strawberries create little pockets of jammy sweetness that contrast beautifully with the deep cocoa flavor.
- They come together in one bowl system with zero fancy equipment and freeze beautifully for chaotic weekday mornings.
02 -
- Resist the urge to keep stirring once the wet and dry meet, because tough rubbery muffins come from overworked batter every single time.
- Toss the strawberry pieces in a tiny dusting of flour before folding them in to prevent them from sinking to the bottom during baking.
03 -
- Grate the zucchini on the small holes of your box grater so it practically disappears into the batter and picky eaters will never spot a single green fleck.
- Use dark chocolate chips and add a half teaspoon of espresso powder to the dry ingredients for a muffin that tastes like it came from a bakery case.