Healthy Double Chocolate Zucchini Muffins
These Healthy Double Chocolate Zucchini Muffins are a delightful way to incorporate more vegetables into your diet while indulging in a rich, chocolatey treat. Whether you’re looking for a nutritious snack, a quick breakfast option, or a guilt-free dessert, these muffins are sure to satisfy your cravings.
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.