Healthy Moist Chocolate Zucchini Muffins
A deliciously guilt-free treat that combines the richness of chocolate with the moisture of zucchini, making for an indulgent yet healthy snack.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour For the best results, use a brand you trust like King Arthur Flour.
- ¼ cup unsweetened cocoa powder Make sure to choose a high-quality cocoa for rich flavor—look for brands like Ghirardelli or Hershey's.
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt Kosher salt works well for this.
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs Opt for organic eggs whenever possible.
- ½ cup vegetable oil Can substitute with melted coconut oil for unique flavor.
- ½ cup honey Local honey is recommended for added nutrients.
- ½ cup plain Greek yogurt Choose low-fat or full-fat based on your preference.
- 1 teaspoon vanilla extract Don't skimp on this! A pure extract is vital for depth of flavor.
- 1 ½ cups grated zucchini About 1 medium zucchini; make sure to squeeze out excess moisture.
- ½ cup chocolate chips Use dark chocolate for a healthier option or semi-sweet for classic sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with muffin liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat the eggs until fluffy. Gradually mix in the vegetable oil, honey, Greek yogurt, and vanilla extract.
- Slowly add the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined.
- Gently fold the grated zucchini into the batter.
- Stir in the chocolate chips until evenly distributed.
- Spoon the batter into the muffin liners, filling them about ¾ full.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Notes
Store muffins in an airtight container for up to 3 days. Freeze for longer storage.