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Zucchini Muffins with Cinnamon Chocolate

5 from 5 votes
These are the most moist, soft, sweet and delicious zucchini muffins out there. And that's promising a lot, I know, but after countless tests, I feel confident saying these zucchini muffins with a swirl of cinnamon chocolate are the real deal. They have a simple chocolatey topping, a swipe of cinnamon chocolate inside, and a moist zucchini cake texture that you won't be able to get enough of.
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Prep Time:15 minutes
Cook Time:35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: muffins, zucchini
Servings: 6 jumbo muffins

Equipment

  • 1 jumbo muffin tin or one regular sized muffin tin
  • 1 sheet of parchment paper cut into 6 5 by 5-inch squares

Ingredients

For the zucchini muffin batter

  • 2 medium zucchini 340 grams
  • 2 large eggs at room temperature
  • 1/2 cup greek yogurt or skyr 130 grams
  • 1/2 cup granulated sugar 110 grams
  • 1/2 cup dark brown sugar 90 grams
  • 1/2 cup extra-virgin olive oil 120 grams
  • 1 teaspoon vanilla extract
  • 2 & 1/2 cups all-purpose flour 350 grams
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt

For the cinnamon chocolate

  • 1/2 cup 70% chocolate 84 grams
  • 1 teaspoon cinnamon

Instructions

  • Preheat the oven to 375°F.
  • Use a rasp-style grater to grate the zucchini into a large bowl. Add in the eggs, yogurt or skyr, sugars, olive oil and vanilla and whisk together.
  • Add in the flour, baking powder, baking soda, cinnamon, and salt. Use a whisk to begin mixing the batter, and switch to a spatula when it becomes thick.
  • Chop the chocolate as finely as possible. Add it to a small bowl with the cinnamon and toss so that the cinnamon coats all the chocolate.
  • Cut a sheet of parchment paper into squares and lay them the cups of a jumbo muffin tin. If you are baking this in a normal sized muffin tin, see recipe notes.
  • Add a small amount of batter to each cup, then sprinkle in 1 heaping tablespoon of the chocolate cinnamon mixture. Layer more batter on top until the muffin tin is almost filled. Sprinkle a bit more of the chocolate cinnamon on top.
  • Bake at 375°F for 30-35 minutes or until a toothpick comes out clean, except for a touch of melted chocolate. Serve warm!

Notes

If you are using a normal sized muffin tin, add a scant tablespoon of the chocolate mixture to the center of each muffin, and bake at 375°F for 18-20 minutes. This will make 12-14 muffins.