Description
Indulge in these delicious Healthy Double Chocolate Zucchini Muffins that are moist, chocolatey, and packed with nutrients. A perfect way to sneak in some veggies!
Ingredients
Dry Ingredients:
- 1 cup whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup finely grated zucchini (about 1 medium, moisture squeezed out)
- ⅓ cup maple syrup or honey
- ¼ cup plain Greek yogurt
- ¼ cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup milk of choice
- ½ cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or grease lightly.
- Prepare dry ingredients: In a medium bowl, whisk together whole wheat flour, cocoa powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a large bowl, mix grated zucchini, maple syrup, Greek yogurt, applesauce, egg, vanilla, and milk until well combined.
- Mix batter: Add dry ingredients to wet mixture and stir until just combined. Fold in chocolate chips.
- Bake: Divide batter among muffin cups, top with extra chocolate chips, and bake for 18–20 minutes until a toothpick comes out clean. Cool before serving.
Notes
- Be sure to squeeze out excess moisture from zucchini to prevent soggy muffins.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
