Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.75 cup (150g) brown sugar, packed
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 1 large (50g) egg, room temperature
  • 0.5 cup (120ml) neutral oil
  • 0.5 cup (120ml) Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (225g) grated zucchini, squeezed dry
  • 0.75 cup (130g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Grate the zucchini using a box grater, place the shreds into a clean kitchen towel, and squeeze firmly over the sink until no more liquid drips out.
  3. In a medium bowl, whisk together the flour, cocoa powder, brown sugar, baking soda, and salt until no lumps remain.
  4. In a separate larger bowl, whisk the egg, oil, Greek yogurt, and vanilla until the mixture is smooth and emulsified.
  5. Gently stir the dry ingredients into the wet ingredients using a spatula until the flour streaks just disappear; do not overmix.
  6. Fold in the squeezed zucchini and chocolate chips until evenly distributed.
  7. Divide the batter evenly among the 12 liners and bake for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.