Skinny Double Chocolate Zucchini Muffins: An easy recipe for low fat, whole grain, protein packed, Healthy Chocolate Zucchini Muffins.
I have a ton of Zucchini. And nope, not from my garden. Gardening was not a skill I was blessed with. I just happen to know generous farmers!
After making a yummy Veggie Saute and Zucchini Lasagna, I planned on making Pineapple Zucchini Bread. But my daughter had other plans. She helped me to create these delicious Skinny Chocolate Zucchini Muffins.
Chocolate Zucchini Muffins
My mini chef got into the kitchen and with my guidance, she decided she wanted to create a muffin that I would let her eat for breakfast, but would taste like dessert–I like how this girl thinks!
And with my guidance, she helped me to create a muffin that was light and fluffy, full of veggies, fiber, whole grains and protein–but certainly tasted decadent.
Ingredients in Healthy Chocolate Zucchini Muffins
- Whole White Wheat Flour–gives these zucchini muffins fiber and whole grains
- Greek Yogurt–for a hefty dose of calcium and protein (not to mention helps keep the Chocolate Zucchini Muffins moist)
- Zucchini–a huge serving of veggies in every muffin
- Applesauce–we used applesauce in place of oil to keep these muffins on the lighter side
- Maple Syrup–for a refined-sugar free muffin
- Cocoa Powder–for that irresistible chocolate flavor
- Chocolate Chips–totally optional, but highly encouraged to make these Double Chocolate Zucchini Muffins
How To Make Chocolate Chip Zucchini Muffins
Step One: Prepare Muffin Tin
Line a muffin tin with silicone liners or paper liners. Alternatively, you can grease your muffin tin well.
Step Two: Prepare Zucchini
To use zucchini in breads or muffins, you need to shred the zucchini. You can either grate by hand or use a food processor fitted with the grating blade.
How to Drain Zucchini
Zucchini is a very wet vegetable, so it is best to drain excess liquid from the shredded zucchini.
To do this you have two options:
- Place shredded zucchini in fine mesh strainer and push down with a bowl or spoon to release liquid from zucchini.
- Place shredded zucchini in cheesecloth and give a firm squeeze over sink or bowl (my preferred method.)
Step Three: Whisk together Dry Ingredients
- You can either whisk or sift together dry ingredients for the muffins.
- I prefer to sift the ingredients to help remove any baking powder or baking soda lumps. Not a pleasant taste if you bite into a lump!
Step Four: Add Shredded Zucchini to Dry Ingredients
- Add the shredded zucchini to the flour mixture and toss to combine.
- This will help your zucchini to not sink to bottom of the muffins.
Step Five: Mix Wet Ingredients Together
- Whisk together maple syrup, egg, applesauce, yogurt, milk, and vanilla together.
Step Six: Combine Wet and Dry Ingredients
- Stir together until JUST combined, being careful to not over-mix.
Step Seven: Scoop out Muffins
- Use an ice cream scoop for evenly distributed muffin batter that is easy to transfer from mixing bowl to muffin tin.
- You can also use a 1/4 cup measuring cup, but it is a bit messier.
Step Eight: Top Zucchini Muffins with Chocolate Chips
- If using chocolate chips, top with a couple chocolate chips each.
Step Nine: Bake the Muffins
- Bake the zucchini muffins until the muffins rise, the tops are set and a toothpick inserted into the center of the muffin comes out dry.
Tips on Double Chocolate Zucchini Muffins
- You can use any type of milk you like for these chocolate zucchini muffins.
- Be sure to use plain Greek yogurt to keep these zucchini muffins refined sugar free.
- In place of the applesauce, you can use 1/4 cup melted coconut oil or canola oil.
- I use whole white wheat flour to keep these muffins full of whole grains, yet light and fluffy. You can substitute all-purpose or whole wheat flour for the whole white wheat flour in this recipe.
- If you are looking for Gluten-Free Chocolate Zucchini Muffins, use an all-purpose gluten-free 1 to 1 baking flour, or this homemade gluten free flour from Flippin Delicious.
- If you want to make these Chocolate Chip Muffins super chocolaty, add in 1 cup of chocolate chips to batter as well.
More Kid Friendly Muffin Recipes
- Healthy Carrot Cake Muffins
- Peanut Butter and Jelly Baked Oatmeal Muffins
- Whole Wheat Pumpkin Muffins
- Mac and Cheese Muffins with Hidden Veggies
Chocolate Zucchini Muffin Recipe
I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag amindfullmom on Instagram and hashtag it #amindfullmom
Skinny Double Chocolate Zucchini Muffins
Ingredients
- 2 cups white wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cocoa powder
- 2/3 cup maple syrup
- 1/2 cup plain Greek yogurt
- 2/3 cup milk
- 1/4 cup applesauce
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups zucchini shredded, and squeezed dry
- 1/3 cup chocolate chips optional
Instructions
- Preheat oven to 350 degrees. Prepare muffin tin by lining with silicone liners, paper liners, or greasing well.
- Shred zucchini and place in colander and press down hard or squeeze excess liquid out of zucchini by placing zucchini in cheesecloth or a clean kitchen towel and squeezing firmly.
- In a large mixing bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt, until well combined. It is an even better idea to sift the dry ingredients together to remove any lumps from flour or cocoa powder.
- Mix zucchini into the dry ingredients, mixing to evenly distribute zucchini throughout dry ingredients.
- In a separate mixing bowl, whisk together milk, yogurt, egg, applesauce and vanilla extract until well combined.
- Add wet ingredients to dry ingredients and stir until just combined, careful to not over mix.
- Scoop out 1/4 cup batter into prepared muffin tin. Sprinkle each muffin with a couple chocolate chips.
- Bake for 18-20 minutes, or until toothpick inserted in middle comes out dry.
Notes
- You can use any type of milk you like for these chocolate zucchini muffins.
- Be sure to use plain Greek yogurt to keep these zucchini muffins refined sugar free.
- In place of the applesauce, you can use 1/4 cup melted coconut oil or canola oil.
- I use whole white wheat flour to keep these muffins full of whole grains, yet light and fluffy. You can substitute all-purpose or whole wheat flour for the whole white wheat flour in this recipe.
- If you are looking for Gluten-Free Chocolate Zucchini Muffins, use an all-purpose gluten-free 1 to 1 baking flour.
To Make Chocolate Chip Zucchini Muffins, You May Need
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Kristen Chidsey
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Quick question: your instructions call for mixing egg in… but egg isn’t listed in the ingredient list…?
I have a batch in the oven right now – I added one egg… hope they turn out 😊
Oh goodness, I need to fix that ASAP. You did need to add an egg. So they should be good!