1 1/2 cup granulated sugar

1/2 cup packed light brown sugar

2/3 cup vegetable oil

1/3 cup plain greek yogurt

3 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder (I used Hershey’s)

1 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

2 cups finely grated zucchini, slightly drained

1 cup semisweet chocolate chips



Preheat oven to 350°F. Spray muffin tin with nonstick cooking spray or line with paper liners.

In a large bowl with an electric mixer, beat together the sugars, oil, yogurt, eggs, and vanilla until thoroughly combined.

In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.

Gradually add the dry ingredients into the sugar mixture and mix until just combined.

Fold in zucchini until it is evenly distributed into the batter. Stir in 1/2 cup chocolate chips.

Use a 1/4 cup scoop  to distribute batter amongst the prepared muffin tins

Sprinkle a few chocolate chips onto the top of each muffin.

Bake for 18-20 minutes or until a tester comes out clean