Description
Indulge in these Healthy Double Chocolate Zucchini Muffins for a guilt-free treat that’s packed with wholesome ingredients and decadent chocolate flavor.
Ingredients
Scale
Dry Ingredients:
- 1 cup whole wheat flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup finely shredded zucchini (pressed to remove excess moisture)
- ¼ cup coconut oil, melted
- ⅓ cup maple syrup or honey
- 1 large egg
- ⅓ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- ⅓ cup mini dark chocolate chips, plus extra for topping
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and line a muffin tin with 10 liners or lightly grease.
- Prepare dry ingredients: In a large bowl, whisk together whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
- Mix wet ingredients: In another bowl, combine melted coconut oil, maple syrup, egg, Greek yogurt, and vanilla extract until smooth. Stir in shredded zucchini.
- Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and mix until just combined. Fold in the chocolate chips.
- Bake: Divide the batter into muffin cups, sprinkle extra chocolate chips on top, and bake for 18–20 minutes until a toothpick comes out with moist crumbs.
- Cool and serve: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For added nutrition, incorporate 1 tablespoon of ground flaxseed or chia seeds.
- Muffins can be stored in an airtight container for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
