Zucchini Chocolate Muffins,
Zucchini chocolate muffins are more than just a treat – they are a delightful combination of wholesome goodness and indulgent flavor. With a perfect balance of texture and taste, these muffins offer a healthier alternative to satisfy your sweet tooth.
Servings 6
Ingredients
- 1 cup grated zucchini (about one medium zucchini)
- 1 cup all-purpose flour or whole wheat flour
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt (or sour cream)
- 1/2 cup chocolate chips (plus extra for sprinkling on top)
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Prepare the Zucchini
- Grate the zucchini using a fine grater. Use a clean kitchen towel or paper towel to squeeze out the excess moisture.
Mix the Dry Ingredients
- In a large bowl, whisk together the whole wheat flour, almond flour, cocoa powder, baking soda, baking powder, sugar, and salt.
Mix the Wet Ingredients
- Mix eggs, oil, vanilla, sour cream, or Greek yogurt in a large bowl.
Combine Wet and Dry Ingredients
- Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the grated zucchini and chocolate chips if using.
Fill the Muffin Cups
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.