Healthier Double Chocolate Zucchini Muffins
A delicious healthy double chocolate zucchini muffin with over 5 grams of protein. Works great for a breakfast or snack on the go.
Ingredients
- 2 large eggs
- 1/3 cup (60g) canola oil (or other neutral oil)
- 1/2 cup (90g) brown sugar, packed
- 1 cup (220g) plain Greek yogurt I use 2%
- 1/4 cup milk (or milk of choice)
- 1 tsp vanilla extract
- 1 1/3 cup (160g) whole wheat flour
- 1/2 cup (50g) cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp instant espresso or coffee (optional, helps enhance chocolate flavour)
- 1/2 tsp salt
- 1 medium zucchini (about 1 1/4 cup) finely grated
- 1/3 cup (55g) white chocolate chips
Instructions
- Preheat your oven to 425°F.
- In a large mixing bowl, whisk the eggs, oil, brown sugar, yogurt, milk and vanilla extract together until well combined.
- Place the finely grated zucchini on a clean tea towel or a triple layer of paper towels. Then squeeze all of the extra moisture out over the sink.
- Stir the zucchini into the wet ingredients.
- In a separate small mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, coffee, if using, and salt.
- Pour the dry ingredients into the wet and gently fold until almost combined.
- Add in the white chocolate chips and fold until combined. Be sure not to overmix or your muffins will turn out very tough.
- Grease or line 12 cupcake tins and then divide the batter between them. The tins should be full.
- Bake for 7 minutes at 425℉, then drop the temperature to 350℉ and bake for an additional 12-14 minutes or until centre is set and a toothpick comes out clean.
- Allow the muffins to cool for 5 minutes in the pan, then remove to a wire rack to fully cool. Store in an airtight container for up to 2 days or in the freezer for up to 3 months.
Tried this recipe?Let us know how it was!