These muffins are amazing and this recipe quickly has become my absolute favorite way to use zucchini and summer squash! This recipe utilizes yogurt to create super moist muffins, and oats for added fiber. Chocolate zucchini muffins are not the healthiest breakfast choice ever but not too bad for you either! This is the perfect recipe for the baseball bat zucchini that was hiding from you, even though they’re woodier, they bake up just fine!
Preheat your oven to 350°F. I coated two regular muffin tins with coconut oil but in hindsight wish I’d used paper liners. I just hate washing muffin tins! Either way works. Combine 1 1/2 cups flour, 1 1/2 cups oats, 1 1/2 cups sugar, 1/2 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon salt, 1 tablespoon cinnamon, and 1/2 cup dark chocolate chips together in a large bowl.
Use a box grater to shred your zucchini and squash. You can use whatever combination you prefer or have. I did one small zucchini and one small squash because that’s what I had in the garden at the time. You need 2 cups total shredded zucchini/squash. Combine you shredded vegetables with 4 eggs, and 1 cup plain yogurt. I used Greek because that’s what I had, but regular would work as well.
Make a well in the center of your dry ingredients and add the wet ingredients all at once. Mix until just combined, DO NOT OVERMIX!
Spoon batter into prepared muffin tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Mine took exactly 20 minutes.
Remove to a wire rack and allow to cool for 20-30 minutes. Remove from the pan and try not to eat them all right away! We stored ours in the fridge and realized these chocolate zucchini muffins are much tastier cold! I felt like every bite had a dark chocolate chip in it even though the entire recipe only has 1/2 cup! Enjoy!
Below you will find some of the equipment I used while making this recipe. I only endorse and recommend items I actually have and use in my own home!