Description
These Healthy Double Chocolate Zucchini Muffins are a delicious and nutritious treat combining whole wheat flour, rich cocoa, and fresh zucchini. Sweetened naturally with pure maple syrup and enriched with Greek yogurt, they offer a moist texture and antioxidant benefits with a touch of dark chocolate chips. Perfect for a guilt-free breakfast or snack.
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). Prepare a 12-cup muffin tin by lining it with paper liners or spraying with non-stick cooking spray.
- Combine Dry Ingredients: In a large bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until evenly mixed.
- Mix Wet Ingredients: In a separate medium bowl, combine the pure maple syrup, melted and cooled coconut oil, eggs at room temperature, vanilla extract, and plain Greek yogurt. Whisk until the mixture is smooth and consistent.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined, taking care not to overmix to keep the muffins tender.
- Fold in Zucchini and Chocolate Chips: Gently fold the shredded zucchini and dark chocolate chips into the batter, ensuring even distribution without deflating the mixture.
- Fill Muffin Cups: Evenly divide the muffin batter among the prepared muffin cups, filling each about 3/4 full to allow room for rising during baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Once baked, allow the muffins to cool in the muffin tin for 5 minutes. Then transfer them onto a wire rack to cool completely before serving or storing.
Notes
- Make sure to squeeze out excess moisture from the shredded zucchini to avoid soggy muffins.
- Using whole wheat pastry flour offers a lighter texture than regular whole wheat flour.
- These muffins freeze well; store in an airtight container for up to 3 months.
- For a nut-free version, ensure the coconut oil is processed in a nut-free facility.
- Room temperature eggs mix better with wet ingredients, improving batter consistency.
