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Healthy Chocolate Zucchini Muffins

Moist and rich chocolate zucchini muffins made with wholesome ingredients for a healthier breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1.5 cups shredded zucchini
  • 1 cup whole wheat flour
  • 0.5 cup oat flour
  • 0.33 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 2 eggs large
  • 0.33 cup Greek yogurt
  • 0.33 cup honey or maple syrup
  • 0.25 cup coconut oil melted
  • 1 tsp vanilla extract
  • 0.5 cup dark chocolate chips
  • 2 tbsp milk any kind

Equipment

  • Mixing bowls
  • Muffin pan
  • Wire rack
  • Box grater

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin pan with paper liners or grease lightly.
  2. Shred zucchini finely and lightly pat dry if overly wet.
  3. Whisk together whole wheat flour, oat flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
  4. In another bowl whisk eggs, Greek yogurt, honey, coconut oil, vanilla, and milk until smooth.
  5. Combine wet and dry ingredients gently until partially mixed.
  6. Fold in zucchini and chocolate chips without overmixing.
  7. Divide batter evenly into muffin cups and top with extra chocolate chips if desired.
  8. Bake for 18–22 minutes until a toothpick inserted comes out mostly clean.
  9. Cool for 5 minutes in pan before transferring to wire rack.

Notes

For extra richness, add espresso powder or chopped walnuts. Muffins freeze well for up to 3 months.