Besides the pounds and pounds of butter in my freezer, I ALWAYS have some kind of muffin. They are so easy to just pop out and zap in the microwave for 30 seconds for a quick breakfast!
These chocolate zucchini muffins are healthier, because they use nonfat greek yogurt and because the shredded zucchini means less refined sugar. You wouldn’t even know it since these chocolate muffins are so rich and taste so decadent! Don’t feel like you have to put extra chocolate chips on top if you’re trying to be reeeeally healthy. (We bow to your will power.) When I know that I’m going to be short on time in the morning, I move a muffin from the freezer to the refrigerator so that I can grab it at a run in the morning. I love that I don’t have to feel uber-guilty about nomming a frozen breakfast, because I’m getting some greens, some eggs, some greek yogurt . . . totally legit, right? Riiiiight.
Believe it or not, of all the recipes on wyldflour, my healthy chocolate zucchini bread has been the very best recipe of them all–or at least–the most popular. That bread remains one of my top five favorite recipes of all time. But muffin form just makes it so much easier!!! (Lazy peeps, unite.) I love the fact that David and I can scarf some chocolate zucchini muffins when they come out of the oven and then toss the rest in the freezer. No waste. No fuss. Breakfast on the go. I plan on making sure I have some of these puppies stashed away for when family comes to stay for David’s graduation. (Eep! 24 days and counting!)
15 minPrep Time
25 minCook Time
40 minTotal Time
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips + extra for topping
- 2 large eggs
- ¼ cup canola or vegetable oil
- ¼ cup nonfat plain greek yogurt
- ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini
- Move the oven rack to just below the mid-way point. Preheat the oven to 375 degrees Fahrenheit. Butter a muffin tin and set aside.
- Shred the zucchini using a large hole cheese grater. Lightly squeeze the zucchini with paper towels so that the zucchini is not dripping, but so that it is still moist.
- Mix flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips in a large mixing bowl.
- In a separate small bowl (or glass measuring cup), whisk together eggs, oil, yogurt, sugar, and vanilla until smooth.
- Use a fork to mix the wet ingredients into the dry ingredients, stirring until fully incorporated, and there are few lumps. The batter will seem thick--similar to a thin cookie dough.
- Use a spatula to fold in the zucchini, pushing the dough around to make sure the zucchini is evenly spread throughout. Scoop the batter into the prepared muffin tin, scraping down the sides and filling each cup 3/4 full. Loosely scatter chocolate chips on top of the batter to your liking. (I probably use about ½ cup total.)
- Bake for 20-22 minutes. When you lightly press the top, it should spring back. Remove from oven and let cool, in the pan, on a wire rack. When it is cool enough to handle the pan, tip muffins out onto wire rack.
- Store in an airtight bag in the refrigerator or wrap cooled muffin in plastic wrap and freeze in an airtight bag. Either move the muffins to the refrigerator the night before to thaw or zap one in the microwave for 30 seconds.
Thanks to reader, Mae, who says that avocado oil can be swapped for the canola oil!