Skinny Chocolate Zucchini Muffins
These tasty and moist Skinny Chocolate Zucchini Muffins taste like all chocolate and no zucchini!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups Shredded Zucchini
- ½ cup Whole Wheat Flour
- ½ cup All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- 4 tsp. Baking Powder
- ½ tsp. Salt
- 1 tsp. Vanilla Extract
- ½ cup White Granulated Sugar
- ¼ cup Vegetable Oil
- ⅓ cup Low-Fat Vanilla Greek Yogurt (or Plain)
- ½ cup Dark Chocolate Chips (or Chunks)
Instructions
- 1
Preheat the oven to 350F. Prepare your 12-muffin tin by spraying it with non-stick spray or lining it with cupcake liners.
- 2
Shred the zucchini until you have a cup and a half. Add the shredded zucchini to a large bowl, along with 2 eggs (at room temperature), Greek yogurt, vanilla extract, sugar and vegetable oil. Whisk together until fully combined.
- 3
Sift the all-purpose flour, wheat flour, cocoa powder, salt and baking powder into the bowl of wet ingredients. Whisk just until combined. (Overmixing will lead to a dense muffin.)
- 4
Fold in the chocolate chips and pour the batter into the prepared tins. Bake for 18-20 minutes, until a toothpick comes out clean.
- 5
Enjoy! Muffins can be stored at room temperature in an airtight container for up to 5 days.