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Healthy Double Chocolate Zucchini Muffins – Easy Greek Yogurt Recipe

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These healthy double chocolate zucchini muffins with Greek yogurt are tender, fudgy, and packed with rich chocolate flavor. The zucchini adds moisture and nutrients without anyone knowing it’s there, making them perfect for breakfast or a snack.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) plain Greek yogurt, room temperature
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 180g) shredded zucchini
  • ¾ cup (130g) chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Shred the zucchini. Wash one medium zucchini and trim off the ends. Using a box grater, shred it until you have about 1 ½ cups. Do not peel it. Place the shredded zucchini in a clean kitchen towel, gather the corners, and squeeze firmly over the sink to remove excess moisture.
  3. Whisk the dry ingredients together. In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until evenly distributed.
  4. Mix the wet ingredients in a separate bowl. In a medium bowl, whisk together the sugar, eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth.
  5. Combine the wet and dry mixtures. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently. Stop as soon as you no longer see streaks of flour.
  6. Fold in the zucchini and chocolate chips. Add the squeezed zucchini and ½ cup of the chocolate chips to the batter. Fold with the spatula just until distributed. Reserve the remaining ¼ cup of chocolate chips for the tops.
  7. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full. Press a few reserved chocolate chips into the top of each muffin.
  8. Bake for 18 to 22 minutes. Place the muffin tin on the center rack. Bake until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Start checking at 18 minutes.
  9. Cool properly. Let the muffins rest in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool completely.

Notes

Do not skip squeezing the zucchini. Room temperature ingredients matter. Measure flour correctly by spooning and leveling. Let muffins cool completely before storing. The flavor improves after the first day.

Nutrition

Keywords: double chocolate zucchini muffins, healthy zucchini muffins, Greek yogurt muffins, chocolate zucchini muffins, easy muffin recipe

Find it online: https://sweetstirring.com/healthy-double-chocolate-zucchini-muffins-easy-greek-yogurt-recipe/