Description
These Healthy Double Chocolate Zucchini Muffins are a delicious and nutritious treat, combining whole wheat flour, rich cocoa, and moist shredded zucchini. Sweetened naturally with pure maple syrup and enhanced with dark chocolate chips, these muffins offer a guilt-free indulgence perfect for breakfast or snack time.
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 and Prepare Muffin Tin: 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 ensure the muffins don’t stick.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the whole wheat pastry flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a separate medium bowl, stir together the pure maple syrup, melted and cooled coconut oil, eggs, vanilla extract, and plain Greek yogurt until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined to avoid overmixing, which can make muffins tough.
- Add Zucchini and Chocolate: Fold in the shredded zucchini, making sure to have squeezed out excess moisture to prevent sogginess, and the dark chocolate chips evenly into the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely, which helps maintain their texture.
Notes
- Use whole wheat pastry flour for a lighter texture or white whole wheat flour for a slightly nuttier flavor.
- Make sure to squeeze out as much moisture as possible from the shredded zucchini to prevent soggy muffins.
- For a vegan version, substitute eggs with flax eggs and use dairy-free yogurt.
- Storing muffins in an airtight container at room temperature keeps them fresh for up to 3 days.
- These muffins can be frozen for up to 2 months; thaw at room temperature before serving.
