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April 27, 2017

Healthy Chocolate Zucchini Muffins

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Healthy Chocolate Zucchini Muffins | Chocolate Chip | Easy Skinny Recipe | Greek Yogurt | Breakfast

Healthy Chocolate Zucchini Muffins | Chocolate Chip | Easy Skinny Recipe | Greek Yogurt | Breakfast

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.

Healthy Chocolate Zucchini Muffins | Chocolate Chip | Easy Skinny Recipe | Greek Yogurt | Breakfast

Healthy Chocolate Zucchini Muffins | Chocolate Chip | Easy Skinny Recipe | Greek Yogurt | Breakfast

Healthy Chocolate Zucchini Muffins | Chocolate Chip | Easy Skinny Recipe | Greek Yogurt | Breakfast

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!)

Cheers!

Healthy Chocolate Zucchini Muffins | Chocolate Chip | Easy Skinny Recipe | Greek Yogurt | Breakfast

wyldflour

12 muffins

Healthy Chocolate Zucchini Muffins

15 minPrep Time

25 minCook Time

40 minTotal Time

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4.9 based on 7 review(s)

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Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Mix flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips in a large mixing bowl.
  4. In a separate small bowl (or glass measuring cup), whisk together eggs, oil, yogurt, sugar, and vanilla until smooth.
  5. 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.
  6. 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.)
  7. 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.
  8. 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.

Notes

Thanks to reader, Mae, who says that avocado oil can be swapped for the canola oil!

7.8.1.2
65
https://www.wyldflour.com/healthy-chocolate-zucchini-muffins/
wyldflour

Nutrition

Calories

127 cal

Fat

1 g

Carbs

25 g

Protein

4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: Baked Goods, Breads, Breakfast / Brunch, Special Diet-Vegetarian Friendly

Reader Interactions

Comments

  1. Ashley G says

    July 24, 2021 at 11:00 am

    So good! My husband thought they tasted like brownies 😍
    ★★★★★
    Reply
  2. Cherie says

    February 24, 2021 at 3:50 am

    How are these healthy when there is flour and sugar in the recipe? Just because it had zucchini doesn't make it healthy.... I feel this is very misleading
    Reply
  3. Lindsey H says

    July 30, 2020 at 3:15 pm

    Omgosh I love these. I know my comment was forever ago but for the record I bakes the minis at 10 min and they are wonderful. I also add/sub butterscotch or caramel chips because thats what I had (I somehow have those, but not normal chocolate chip?), and I just tried subbing coconut oil. So goooooooood.
    Reply
    • Mikaela says

      July 30, 2020 at 7:45 pm

      whaaaaaa caramel chips??? I need to get my hands on some of those. So glad you liked the muffins - thanks for sharing your bake time for the minis!
      Reply
  4. Camden says

    July 30, 2020 at 3:07 pm

    Any knowledge of how this would do with tapioca flour? Trying a gluten free version!
    ★★★★★
    Reply
    • Mikaela says

      July 30, 2020 at 7:44 pm

      Hi Camden! I haven't done much baking with tapioca flour. I have had good luck with mixing cassava flour and almond flour, but have not tried it for these muffins specifically! (Here is an example: https://www.wyldflour.com/double-chocolate-zucchini-bread-paleo-gf/)
      Reply
  5. Anny says

    May 7, 2020 at 1:27 pm

    OMG this is like crack. I thought it was funky how there's zucchini in chocolate bread, but this is totally legit. I made the muffins for portion control. This shelter-in-place is not doing any wonders for my waistline. I did made a couple changes though. I used avocado oil because it's a bit healthier than the canola/vegetable varieties. I only used only 3/4 cup of dark chocolate chips (1/2 for in the batter, and 1/4 for topping). I can't do crazy sweet desserts, but that's just my preference. Highly recommended!
    Reply
    • Mikaela says

      May 7, 2020 at 10:52 pm

      Lol! I'm so glad you liked it, Anny! And thanks for sharing your modifications in case others are interested in making similar changes! (I admire your quarantine strength. I find myself adding extra chocolate chips...)
      Reply
  6. Brooke says

    September 1, 2019 at 5:32 pm

    For some reason my batter was very very dry and my muffins would not round out. Haven’t tasted them yet but I’m not sure where things went wrong? I double checked everything and it all looks correct
    Reply
  7. Ashley says

    July 24, 2019 at 1:35 pm

    These were amazing! My 2 year old refuses to eat any vegetables these days, but he gobbled the muffin right up! 👍🏻
    ★★★★★
    Reply
  8. Montana says

    May 26, 2019 at 11:34 am

    What alterations would I need To make for high altitude?
    Reply
    • Mikaela says

      June 18, 2019 at 10:37 am

      Hi there! I live in Denver, so this recipe is already high altitude-approved! If you're higher than 5,000 feet, then I like to consult this site: https://www.kingarthurflour.com/learn/high-altitude-baking.html.
      Reply
  9. Brittany says

    April 2, 2019 at 7:46 am

    These turned out great! I was pleasantly surprised. (I've never made zucchini bread before). My husband was very skeptical of them but agreed they were good! Although, I wouldn't call them healthy, they're just lower-fat. They're not overly sweet but do still have a lot of sugar (g) per muffin. I subbed 1/4 cup whole wheat flour for regular, 1/2 coconut sugar 1/2 regular, and used coconut oil and they turned out great! Next time I may try subbing all of the sugar for coconut sugar and maybe 1/2 whole wheat flour, 1/2 white.
    ★★★★☆
    Reply
    • Brittany says

      April 2, 2019 at 7:51 am

      Oh, I also used full fat greek yogurt because that's what I had on hand and I'm not scared of some fat, sugar is what I try to watch out for.
      Reply
    • Mikaela says

      April 2, 2019 at 11:12 pm

      Glad you enjoyed them, Brittany!
      Reply
  10. Charli Lux says

    November 14, 2018 at 7:21 pm

    Made mini muffins. Used VOO for my oil and dark chocolate chips. Couldn't have turned better. Everyone asked for the recipe. This one's a keeper!
    ★★★★★
    Reply
    • Mikaela says

      November 14, 2018 at 10:11 pm

      So glad you loved it!
      Reply
  11. Kristie says

    August 5, 2018 at 2:51 pm

    I have made this recipe a few times. Well today, I added espresso powder and used 1/2 dark cocoa and 1/2 regular cocoa powder; AMAZING!!!
    ★★★★★
    Reply
    • Mikaela says

      August 7, 2018 at 9:13 pm

      OHMYGOSH. I am all about the chocolate-y-ness and I am definitely trying this next time I make it!
      Reply
  12. Debbie Genn says

    May 30, 2018 at 2:43 pm

    Do you think I could substitute almond or coconut flour for the flour?
    Reply
    • Mikaela says

      June 4, 2018 at 3:10 pm

      Hi Debbie! I'm sorry - I haven't tried other flours! Coconut flour absorbs quite a bit more liquid than traditional flour, so I would be careful there! Other readers have also substituted Bob's Red Mill 1:1 gluten-free flour with good success!
      Reply
  13. Erika says

    February 9, 2018 at 6:45 am

    This recipe looks amazing and I can't wait to try it. Can I substitute the Greek yogurt for a non-dairy alternative? Planning on using dark chocolate chips!
    Reply
    • Mikaela says

      February 16, 2018 at 9:27 pm

      Hi Erika! So sorry - this comment somehow slipped by me! Any type of yogurt should work well!
      Reply
      • Erika says

        February 19, 2018 at 1:08 pm

        Thanks!!
        Reply
  14. Lindsey H says

    September 21, 2017 at 3:18 pm

    I love this recipe! Thank you for sharing. I am curious if you think I can use it for mini muffins. Do you think I'd need to change the cook time?
    ★★★★★
    Reply
    • Mikaela says

      October 11, 2017 at 8:34 am

      Hi Lindsey - you could definitely make mini muffins. I would start with a much shorter cook time and watch the first batch until they spring back to a light touch.
      Reply
  15. Erica says

    April 30, 2017 at 8:33 pm

    Chocolate zucchini muffins are one of my favs! I just discovered them last year in an attempt to use up all the zucchini from the garden. Love the addition of Greek yogurt, fabulous way to make them healthier!
    Reply
    • Mikaela says

      April 30, 2017 at 8:58 pm

      Chocolate zucchini anything became my obsession last summer when I was cleaning up the garden!!!
      Reply

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