Chocolate Zucchini Muffins
Chocolate Zucchini Muffins - Moist and tender chocolate muffins filled with zucchini and chocolate chips
Servings: 12
Equipment
Ingredients
- 1 3/4 cup white whole wheat flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup canola oil or other neutral flavored oil
- 1/2 cup vanilla Greek yogurt (I used Chobani)
- 1/2 cup milk any type
- 1 whole large egg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 Tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup zucchini , grated and squeezed to remove the moisture
- 1/2 cup chocolate chips , plus a few extra for the top
Instructions
- Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with liners or nonstick spray.
- In a large bowl mix together sugar, brown sugar, and canola oil. Mix until well combined, about 45 seconds. Add Greek yogurt, milk, vanilla, and egg. Mix until just combined.
- In a separate bowl whisk together flour, baking powder, baking soda, cocoa powder and salt. Gradually add flour mixture to yogurt mixture. Mix until just combined.
- Fold in zucchini and chocolate chips.
- Fill muffin cups about 3/4 of the way full. Sprinkle a few extra chocolate chips on the top before baking, if desired. Bake for 15-18 minutes, or until a tester comes out mostly clean.
- Remove from oven and let cool for a few minutes, before removing to a wire rack to cool completely.
Video
Notes
Adapted from Life Made Simple
Nutrition
Serving: 1g | Calories: 208kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 199mg | Fiber: 3g | Sugar: 17g
