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    Home » Recipes » Snacks

    Chocolate Zucchini Muffins (Whole Wheat)

    Published: Mar 30, 2021 by Janessa

    Jump to Recipe Print Recipe

    These Whole Wheat Chocolate Zucchini Muffins are one of my favorite healthy treats. They are so soft and fluffy and can easily pass for cupcakes alongside some ice cream or frosting! Or enjoy them as part of breakfast or for a quick snack throughout the day.

    Chocolate Zucchini Muffins - The Nessy Kitchen

    And if you'd like to try making a loaf instead, be sure to check out this Chocolate Zucchini Bread recipe!

    The Ingredients

    • Zucchini– Usually about 1 small zucchini will yield the 1.5 cups that we need for the recipe. This recipe also works well with frozen zucchini. Shred before freezing and use 1.5 cups of frozen, shredded zucchini (which will end up being closer to 1 cup after thawing but that is okay). Thaw before using but don’t use the liquid that drains off from thawing.
    • Whole Wheat Flour– All purpose flour can be used instead.
    • Cocoa Powder
    • Espresso Powder– You can substitute ½ teaspoon of instant coffee or leave it out.
    • Baking Powder
    • Baking Soda
    • Sea Salt
    • Chocolate Chips– I typically use dark chocolate chips or occasionally cacao nibs. Feel free to substitute or use a combination of white chocolate chips, peanut butter chips, nuts or other favorite add ins. You can increase the amount up to 1 cup.
    • Coconut Oil– You can substitute vegetable or canola oil.
    • Plain Yogurt– Any type of plain yogurt will work- Balkan, Greek, Skyr. Or substitute sour cream.
    • White Sugar- For a sweeter muffin, increase the sugar to ½ cup or even ¾ cup.
    • Eggs

    The Method

    1. Mix together dry ingredients.
    2. Mix together wet ingredients.
    3. Combine wet and dry ingredients.
    4. Fold in zucchini.
    5. Divide into muffin tins.
    6. Bake and enjoy!

    Chocolate Zucchini Muffins Leftover Storage

    Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

    Dietary Notes

    If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:

    • Nut Free
    • Vegetarian
    Zucchini Chocolate Muffins

    And if you liked this recipe...

    ...you might also like:

    • Lava Cakes (Just 3 Ingredients!)
    • Chocolate Hummus
    • Butter Tart Bars
    • Honey Spice Zucchini Muffins
    Chocolate Zucchini Muffins - The Nessy Kitchen

    Chocolate Zucchini Muffins

    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 14
    Calories: 127kcal

    Ingredients

    • 1 cup whole wheat flour
    • ½ cup cocoa powder
    • ¾ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • ¼ teaspoon espresso powder
    • ⅓ cup dark chocolate chips
    • ¼ cup coconut oil
    • ¼ cup plain yogurt
    • ⅓ cup granulated white sugar
    • 2 large eggs at room temperature
    • 1 and ½ cups shredded zucchini
    US Customary - Metric

    Instructions

    • Preheat the oven to 350 F. Line 2 muffin trays with 14-16 liners.
    • To a large bowl, add the flour, cocoa, baking soda and powder, salt, espresso powder and chocolate chips. Whisk to combine.
    • Add the coconut oil to a microwave safe bowl and heat for 20-30 seconds in the microwave until melted. Whisk in the yogurt and sugar followed by the eggs and continue to stir until well combined.
    • Pour the wet mixture into the flour mixture and mix until just combined. Add the shredded zucchini and fold to combine.
    • Fill muffin liners ¾ full and bake in the oven for 18-20 minutes until a toothpick in the center comes out mostly clean or the centre of the muffins bounce back when pressed lightly.
    • Allow to cool in the tin for 5 minutes and then move to a wire rack to cool completely.

    Notes

    Leftovers
    Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
     

    Nutrition

    Calories: 127kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 126mg | Potassium: 157mg | Fiber: 2g | Sugar: 7g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
    Did you make this recipe?Let me know what you thought in the comments below!

    More Tasty Snacks!

    • Crispy Baked Sweet Plantains (Plus How to Peel!)
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    • Easy Creamy Cashew Queso Dip
    • Healthy Flourless Oatmeal Cookie Bars
    « Turkey Pesto Sandwiches
    White Chicken Chili with Kale »

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    Janessa

    Hi, I'm Janessa and I'm passionate about sharing recipes that are made with wholesome ingredients, are quick and easy and most importantly, delicious!

    More about me →

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