Zucchini Muffins with Cinnamon Chocolate

The most moist zucchini muffins to hit the internet are here! And they are complete with their own cinnamon chocolate topping and chocolatey magic swirl – I just love them so much.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Bake at 375°F for 30-35 minutes or until a toothpick comes out clean, except for a touch of melted chocolate. Serve warm!