Description
Moist, fudgy, and secretly healthy chocolate zucchini muffins made with Greek yogurt, cocoa powder, and natural sweeteners. Perfect for breakfast or snacks.
Ingredients
1 cup all-purpose or whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup grated zucchini, moisture squeezed out
1/2 cup honey or maple syrup
2 eggs
1/4 cup melted coconut oil
1/2 cup Greek yogurt
1 tsp vanilla extract
1/2 cup mini chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk flour, cocoa, baking soda, baking powder, salt, and cinnamon.
3. In another bowl, mix eggs, honey, oil, yogurt, vanilla, and zucchini.
4. Combine wet and dry ingredients until just mixed, fold in chocolate chips.
5. Divide batter among muffin cups and bake 18–22 minutes.
6. Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
You can make these gluten-free by using a 1:1 gluten-free flour blend.
Store muffins in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 12g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg