Healthy Moist Chocolate Zucchini Muffins
Ingredients
- Dry Ingredients
- 1 cup whole wheat flour or all-purpose
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- Wet Ingredients
- 1 cup finely shredded zucchini moisture lightly squeezed out
- 2 large eggs
- ½ cup honey or pure maple syrup
- ⅓ cup coconut oil or olive oil
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt
- Add-ins
- ½ cup dark chocolate chips optional
Instructions
- Shred the zucchini and gently squeeze out excess moisture, leaving a little so the muffins stay soft.
- Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon in a bowl.
- In another bowl, whisk eggs, honey/maple syrup, oil, vanilla, and Greek yogurt.
- Stir the shredded zucchini into the wet mixture.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Fold in the chocolate chips.
- Preheat the oven to 350°F (175°C).
- Line a muffin pan with paper liners or lightly grease it.
- Fill each cup about ¾ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean (a bit of melted chocolate is okay).
- Let the muffins cool in the pan briefly, then transfer to a rack to finish cooling.
Notes
Don’t oversqueeze the zucchini—its moisture keeps the muffins tender.
Use Dutch-processed cocoa for a deeper chocolate flavor.
Avoid overmixing to keep the muffins fluffy.
Add extra chocolate chips on top before baking for a bakery-style look.
Substitute oat flour, gluten-free blend, or applesauce (for oil) if needed.