Craving a chocolatey treat that’s secretly good for you? These Healthy Double Chocolate Zucchini Muffins are your new go-to! Packed with wholesome ingredients and rich cocoa flavor, they’re perfect healthy breakfast muffins or snacks. I stumbled upon this recipe when I needed a sneaky way to use up zucchini, and my family couldn’t stop raving about them. Ideal for busy mornings, lunchboxes, or afternoon pick-me-ups, these Healthy Double Chocolate Zucchini Muffins blend indulgence with nutrition. Let’s get baking!
Why You’ll Love These Healthy Double Chocolate Zucchini Muffins
- Chocolate Heaven: Double chocolate goodness satisfies any sweet tooth in these healthy breakfast muffins.
- Veggie-Packed: Shredded zucchini adds moisture and nutrition without the veggie taste.
- Wholesome Ingredients: Whole wheat flour and maple syrup make this a guilt-free Healthy Snack.
- Quick & Easy: Ready in under 30 minutes for fast healthy breakfast muffins.
- Kid-Friendly: Sneaky veggies make these a hit with picky eaters!
Ingredients for Healthy Double Chocolate Zucchini Muffins
This recipe makes 12 Healthy Double Chocolate Zucchini Muffins.
Dry Ingredients
- Whole Wheat Pastry Flour or White Whole Wheat Flour (1½ cups): Adds fiber and a light texture.
- Cocoa Powder (½ cup): For deep chocolate flavor.
- Baking Soda (1 tsp): Helps muffins rise.
- Baking Powder (½ tsp): Ensures fluffiness.
- Salt (½ tsp): Balances sweetness.
- Ground Cinnamon (¼ tsp): Adds warmth.
Wet Ingredients
- Pure Maple Syrup (½ cup): Natural sweetener for moist muffins.
- Coconut Oil (⅓ cup, melted and cooled): Healthy fat for richness.
- Large Eggs (2, room temperature): Bind and lift the batter.
- Vanilla Extract (1 tsp): Enhances flavor.
- Plain Greek Yogurt (½ cup): Adds moisture and tang.
- Shredded Zucchini (1½ cups, about 1 medium, squeezed dry): Sneaky veggie boost.
Mix-In
- Dark Chocolate Chips (½ cup): Extra chocolatey goodness.
Equipment Needed
- 12-cup muffin tin
- Paper liners or non-stick spray
- Mixing bowls
- Whisk or spoon
- Grater (for zucchini)
- Measuring cups and spoons
- Cooling rack
Instructions
These Healthy Double Chocolate Zucchini Muffins are a snap to make, delivering healthy breakfast muffins that taste like dessert. Here’s how!
- Prep: Preheat oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- Mix Dry Ingredients: In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Mix Wet Ingredients: In a medium bowl, whisk maple syrup, melted coconut oil, eggs, vanilla extract, and Greek yogurt until smooth.
- Combine: Add wet ingredients to dry ingredients, stirring until just combined. Gently fold in shredded zucchini (squeezed dry) and chocolate chips.
- Fill and Bake: Divide batter evenly among muffin cups, filling each ¾ full. Bake for 18-22 minutes, until a toothpick comes out clean.
- Cool: Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 18-22 minutes
- Total Time: ~35 minutes
- Servings: 12
- Calories: ~220 kcal per muffin (varies with substitutions)
Tips for Perfect Healthy Double Chocolate Zucchini Muffins
- Squeeze Zucchini: Remove excess moisture to avoid soggy healthy breakfast muffins.
- Don’t Overmix: Stir just until combined for tender Healthy Double Chocolate Muffins.
- Room Temperature Eggs: Ensure a smooth batter for this Healthy Snack.
- Line or Spray: Lightly grease liners to prevent sticking in these muffins.
- Check Doneness: A clean toothpick means perfectly baked healthy breakfast muffins.
Serving Suggestions
Make these Healthy Double Chocolate Zucchini Muffins shine:
- Warm Treat: Serve fresh from the oven with a smear of almond butter for a cozy healthy breakfast muffin.
- On-the-Go: Pack in lunchboxes for a nutritious Healthy Snack.
- Morning Pairing: Enjoy with coffee or a smoothie for balanced healthy breakfast muffins.
- Kid-Friendly: Add a drizzle of honey for extra sweetness in this Healthy Snack.
- Brunch Spread: Serve alongside fruit and yogurt for a wholesome brunch.
Storing Your Healthy Double Chocolate Zucchini Muffins
Keep these healthy breakfast muffins fresh:
- Room Temperature: Store in an airtight container for up to 3 days to maintain moisture.
- Refrigerate: Keep in an airtight container or resealable bag in the fridge for up to 1 week.
- Freeze: Wrap individually in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
- Pro Tip: Reheat in the microwave for 10-15 seconds for a warm Healthy Snack.
Variations to Try
Switch up these Healthy Double Chocolate Zucchini Muffins for fun twists:
- Nutty Crunch: Add ¼ cup chopped walnuts or pecans for textured healthy breakfast muffins.
- Fruity Twist: Swap half the chocolate chips for dried cranberries or raisins in this Healthy Snack.
- Vegan Version: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and plant-based yogurt for vegan Healthy Double Chocolate Muffins.
- Spiced Up: Add ¼ tsp nutmeg or ginger for a cozy healthy breakfast muffin flavor.
- Gluten-Free: Use gluten-free flour blend for gluten-free healthy breakfast muffins.
FAQs About Healthy Double Chocolate Zucchini Muffins
Can I use all-purpose flour?
Yes, but whole wheat flour adds fiber to these healthy breakfast muffins. All-purpose will make them lighter but less nutrient-dense.
Can I swap maple syrup?
Honey or agave works well in this Healthy Snack. Granulated sugars like coconut sugar may make Healthy Double Chocolate Muffins less moist.
Why squeeze the zucchini?
Excess moisture makes healthy breakfast muffins soggy; squeezing ensures the right texture.
Can I make them vegan?
Use flax eggs, plant-based yogurt, and dairy-free chocolate chips for vegan Healthy Double Chocolate Muffins.
How do I know they’re done?
A toothpick inserted in the center should come out clean for perfect healthy breakfast muffins.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
These Healthy Double Chocolate Zucchini Muffins are a delicious way to sneak veggies into a chocolatey treat, perfect as healthy breakfast muffins or snacks. Quick to make, wholesome, and loved by all ages, they’re a guilt-free indulgence you’ll want to bake again and again. Pin this recipe to your Breakfast board and share your chocolatey creations in the comments! Visit LaylaCooks.com for more delicious ideas!
Happy baking!
Healthy Double Chocolate Zucchini Muffins
Ingredients
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil melted and cooled
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
- 1 1/2 cups shredded zucchini about 1 medium zucchini, squeezed of excess moisture
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In a medium bowl, mix together the maple syrup, melted coconut oil, eggs, vanilla extract, and Greek yogurt until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the shredded zucchini and dark chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the zucchini is well-drained to avoid sogginess.
- For a vegan version, use flax eggs or chia eggs and plant-based yogurt.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Did you Like This Recipe? Please Rate and Comment Below!