Description
These Healthy Double Chocolate Zucchini Muffins combine the rich flavor of cocoa and dark chocolate with the moisture and nutrition of shredded zucchini. Made with whole wheat pastry flour and sweetened naturally with pure maple syrup, these muffins offer a deliciously wholesome treat that’s perfect for breakfast or a snack.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Additional Ingredients
- 1 1/2 cups shredded zucchini (about 1 medium zucchini), squeezed of excess moisture
- 1/2 cup dark chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly mixed.
- Mix Wet Ingredients: In a medium bowl, blend the pure maple syrup, melted and cooled coconut oil, eggs, vanilla extract, and plain Greek yogurt until the mixture is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to ensure tender muffins. Then gently fold in the shredded zucchini and dark chocolate chips evenly through the batter.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Let the muffins cool in the pan for about 5 minutes to set, then transfer them to a wire rack to cool completely. This prevents sogginess and improves texture.
Notes
- Make sure to squeeze excess moisture from the shredded zucchini to prevent soggy muffins.
- You can substitute plain Greek yogurt with dairy-free yogurt to make it vegan, but the recipe as is includes eggs making it non-vegan.
- Use whole wheat pastry flour for a lighter texture or white whole wheat flour for a slightly superior nutritional profile.
- Ensure eggs are at room temperature for better mixing and muffin texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
