Healthy Moist Chocolate Zucchini Muffins
Indulge in these moist and chocolatey zucchini muffins that offer a delicious way to sneak in vegetables without guilt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup vegetable oil
- ½ cup honey
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
- In another bowl, beat the eggs and mix in the vegetable oil, honey, Greek yogurt, and vanilla until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- Fold in the grated zucchini until evenly distributed.
- Stir in the chocolate chips.
- Pour the batter into the muffin tins until about ¾ full.
- Bake for 20-25 minutes, checking doneness with a toothpick.
- Let cool for a few minutes before transferring muffins to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days or in the fridge for a week. These muffins freeze well too.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
