Healthier Double Chocolate Zucchini Muffins
The addition of lots of zucchini and some whole wheat flour make these Double Chocolate Zucchini Muffins a little healthier than standard bakery muffins.
Servings: 15
Ingredients
- 3 cups shredded zucchini, from one large or two medium zucchinis
- 1 ½ teaspoons salt, divided
- 1 ½ cups all purpose flour
- 1 cup whole wheat flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup granulated sugar
- ½ cup canola oil
- ½ cup plain or vanilla Greek yogurt
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips (plus 2 Tablespoons to sprinkle on top, optional)
Instructions
- Heat oven to 375°F. Lightly grease the cups and top of a muffin pan. (See note)
- Toss shredded zucchini with 1 teaspoon of the salt in a large colander. Set in the sink to drain for 10-15 minutes while you prepare the rest of the ingredients. Place the zucchini in a clean dish towel and squeeze out all the remaining moisture.
- Whisk together the all purpose flour, whole wheat flour, cocoa powder, baking powder, baking soda and remaining ½ teaspoon of salt in a large bowl.
- Whisk together the sugar, canola oil, yogurt, eggs and vanilla in a medium bowl. Fold the wet ingredients into the dry ingredients and stir until just moistened. Gently fold in the drained zucchini and chocolate chips until incorporated.
- Distribute the batter evenly into the muffin pan. Bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 minutes in the pan, then remove the muffins and cool completely on a wire rack. Store at room temperature for up to 2 days, or freeze in a zipper bag.
Notes
Unless your muffin pans are meant to make very large muffins, you will probably have enough batter to make 15 muffins. If you have a second muffin pan, use it to make the extra muffins, otherwise refrigerate the leftover batter and make the remaining muffins as soon as you remove your first batch of muffins from the pan.