Description
Looking for the best chocolate zucchini muffins? This recipe is quick easy and simple to make with healthy ingredients! A great idea for breakfast meal prep or sweet snacks. Perfect for bake sales brunch or anytime you want a moist chocolate treat the whole family will love!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 1/3 cup coconut oil melted
- 1 1/2 cups grated zucchini
- 3/4 cup mini chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a bowl whisk together flour cocoa powder baking soda and salt.
- In another bowl beat eggs with sugars then mix in yogurt vanilla and coconut oil.
- Grate the zucchini and lightly press out excess moisture with paper towels.
- Combine the wet and dry mixtures then fold in zucchini and most of the chocolate chips.
- Fill muffin cups 3/4 full and sprinkle remaining chocolate chips on top.
- Bake for 18–22 minutes until a toothpick comes out with a few moist crumbs.
- Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Don’t overmix the batter to keep muffins light and fluffy.
- You can swap Greek yogurt for applesauce for a dairy-free option.
- Add chopped walnuts or pecans for crunch.
- Freeze extra muffins in an airtight bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg