Description
These Healthy Double Chocolate Zucchini Muffins are a deliciously moist and wholesome treat packed with whole wheat pastry flour, cocoa powder, shredded zucchini, and rich dark chocolate chips. Sweetened naturally with pure maple syrup and enriched with Greek yogurt, these muffins offer an indulgent yet guilt-free snack or breakfast option. The combination of cocoa and zucchini creates a fudgy texture while providing extra nutrients and fiber.
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 well combined to ensure even distribution of leavening agents and spices.
- Mix Wet Ingredients: In a separate medium bowl, mix the pure maple syrup, melted and cooled coconut oil, eggs, vanilla extract, and Greek yogurt until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Add the wet ingredients into the dry ingredients bowl and stir gently until just combined, being careful not to overmix to maintain muffin tenderness.
- Fold in Zucchini and Chocolate Chips: Gently fold in the shredded zucchini and dark chocolate chips to the batter ensuring even distribution without deflating the mix.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes so they firm up slightly, then transfer to a wire rack to cool completely before serving or storing.
Notes
- For best results, squeeze excess moisture from the shredded zucchini to avoid soggy muffins.
- Use whole wheat pastry flour for a lighter texture, or white whole wheat flour for a slightly nuttier flavor.
- You can substitute dark chocolate chips with semi-sweet if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Ensure eggs are at room temperature to help with smooth batter mixing.
