Healthy Chocolate Zucchini Muffins

A healthy chocolate zucchini muffin made with Greek yogurt and chocolate chips on small cake pedestal surrounding by shreds with zucchini and more muffins in the background.

Healthy Chocolate Zucchini Muffins

These healthy chocolate zucchini muffins are made with Greek yogurt, whole wheat pastry flour, and less sugar than traditional muffins. They're incredibly moist thanks to shredded zucchini and get a double dose of chocolate from cocoa powder and chocolate chips.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 111kcal

Author Marjory Pilley

Ingredients

2 cups shredded zucchini 2 large zucchini
1½ cups whole wheat pastry flour white whole wheat or unbleached all-purpose flour
⅔ cup Sugar blend or granulated sugar to equal ⅔ cup
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ cup cocoa powder
2 large eggs
1 Tablespoon milk any kind as needed to thin batter
½ cup Greek yogurt, nonfat or whole milk
½ cup chocolate chips preferably mini size and stevia-sweetened, any type will work

Instructions

Preheat oven to 375℉.
Shred zucchini with a box grater or food processor and press out excess moisture. Measure 2 cups of shreds for the muffins and reserve the remainder for another recipe.
Combine flour, sugar blend, baking powder, baking soda, salt, cinnamon, and cocoa powder in a bowl. Add eggs and Greek yogurt and stir to combine. The batter should be very stiff at this point.
Add shredded zucchini and continue stirring. As the zucchini is incorporated into the batter, it will become softer, but will still be quite thick. Add a little milk, 1 teaspoon at a time, if necessary, until the batter is the consistency of a thick dip.
Fold in chocolate chips.
Fill muffin tins coated with cooking spray about ⅔ full. (If using paper liners, give them a spritz too!) Don't overfill, as the batter will spill over the top of the muffin while it bakes.
Bake for 20-25 minutes or just until the muffins are firm on top. Don't overbake.
Allow muffins to cool for 5 minutes in the pan and then remove to a wire rack to cool further.

Notes

Storage:

Countertop: Store muffins in an airtight container at room temperature for 3–4 days. Place a paper towel on the bottom to absorb excess moisture.

Freezer: Cool the muffins completely, wrap each one individually, and freeze in an airtight bag or container for up to 2 months.

Nutrition