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Dark chocolate zucchini muffins with chocolate chips and a fudgy yet set center.; title text reads Healthy Chocolate Zucchini Muffins Recipe
Good Fork Daily Editorial Kitchen

Healthy Chocolate Zucchini Muffins Recipe

Deep-chocolate zucchini muffins with a moist crumb and no wet vegetable pockets.
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Prep Time 16 minutes
Cook Time 20 minutes
Cooling 10 minutes
Total Time 46 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups white whole-wheat flour 180 grams
  • 1 cup rolled oats 90 grams
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/3 cup maple syrup
  • 1/3 cup neutral oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon or espresso powder
  • 1 1/2 cups grated zucchini, squeezed lightly

Equipment

  • 12-cup muffin pan
  • Paper liners
  • Two bowls
  • Whisk

Method
 

  1. Heat oven to 375°F and line 12 muffin cups.
  2. Whisk flour, oats, baking powder, soda, salt and spice.
  3. Whisk eggs, yogurt, maple, oil and vanilla.
  4. Fold wet into dry, then fold in the prepared chocolate zucchini ingredient just until even.
  5. Divide batter evenly, filling each cup about three-quarters full.
  6. Bake 18 to 22 minutes until the tops spring back; cool 10 minutes.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • USDA recommends prompt refrigeration of perishable leftovers and safe reheating.
  • This recipe was developed through culinary research and editorial review.