Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, melted and cooled
  • 0.75 cup light brown sugar, packed
  • 2 large eggs
  • 0.5 cup plain Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cups grated zucchini, squeezed lightly
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp coarse sparkling sugar

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. Grate the zucchini using the small holes of a box grater; if exceptionally watery, press between paper towels to remove excess moisture.
  3. In a large bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, whisking vigorously until the mixture looks glossy.
  4. Stir in the Greek yogurt and vanilla extract until fully incorporated.
  5. Sift the flour, cocoa powder, baking soda, and salt directly into the wet mixture. Use a silicone spatula to fold the ingredients together gently until no streaks of flour remain.
  6. Fold in the grated zucchini and chocolate chips.
  7. Divide the batter evenly among the 12 liners, filling them about 3/4 full.
  8. Sprinkle the tops with sparkling sugar and bake for 25 minutes.