Description
These Healthy Double Chocolate Zucchini Muffins are a delicious and nutritious treat, combining the rich flavor of cocoa with moist shredded zucchini for extra fiber and moisture. Made with whole wheat flour, coconut oil, and sweetened naturally with pure maple syrup, these muffins are a wholesome snack or breakfast option perfect for chocolate lovers looking for a guilt-free indulgence.
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: 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 prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, baking powder, salt, and cinnamon ensuring an even distribution of leavening agents and spices.
- Combine wet ingredients: In a medium bowl, mix together the pure maple syrup, melted and cooled coconut oil, eggs, vanilla extract, and plain Greek yogurt until the mixture is smooth and homogenous.
- Incorporate wet and dry ingredients: Add the wet ingredient mixture to the dry ingredients and mix until just combined to avoid over-mixing which could result in dense muffins. Gently fold in the shredded zucchini and dark chocolate chips to distribute them evenly.
- Fill muffin tin: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow room for expansion during baking.
- Bake muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool muffins: Allow the muffins to cool in the pan for 5 minutes to set before transferring them to a wire rack to cool completely, preventing sogginess from steam.
Notes
- Make sure the shredded zucchini is well-squeezed to remove excess moisture, which can make the muffins soggy.
- Using whole wheat pastry flour keeps the muffins tender while adding nutritional value.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, ensure your dark chocolate chips do not contain traces of nuts.
- You can substitute Greek yogurt with dairy-free yogurt to make this recipe lactose-free.
