Zucchini Chocolate Chip Muffins
These chocolate chip zucchini muffins are moist, fluffy, and packed with rich chocolatey flavor. They are perfect for breakfast, snacks, or sneaking veggies into your day.
Servings: 12 muffins
Calories: 252kcal
Ingredients
- ¼ cup 52 g refined coconut oil, melted & cooled
- 1 cup 300 g plain greek yogurt
- ½ cup 138 g maple syrup
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups grated zucchini about 2 zucchinis (approx. 257 g)
- 2 cups 250 g white whole wheat flour, spooned & leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 170 g chocolate chips, plus some extra for sprinkling
- 2 tablespoons coarse sugar for sprinkling tops optional
Instructions
- Preheat the oven to 350°F and grease a 12-count muffin tin with baking spray or line with parchment muffin liners. I highly recommend a silicone muffin pan.
- In a large bowl whisk together the coconut oil, yogurt, maple syrup, eggs and vanilla extract. Once all combined, mix in the grated zucchini.
- Next, in a separate large bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and fold with a rubber spatula until well combined. Mix in the chocolate chips. The batter should be super thick.
- Scoop ¼ cup batter into each muffin cavity, so each muffin is only filled ¾ of the way. If the muffin cavity is overfilled, the muffin will overflow. Press 4-5 chocolate chips into the top of each muffin. You should end up with a bit of extra batter that can be baked into 2-3 extra muffins.
- Optionally, sprinkle the top of each muffin with coarse sugar.
- Bake muffins for 23-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 15 minutes before removing them from the pan onto a wire rack to cool completely.
Nutrition
Serving: 1 muffin | Calories: 252kcal | Carbohydrates: 34g | Protein: 6.9g | Fat: 11g | Cholesterol: 34mg | Sodium: 225mg | Fiber: 3.2g | Sugar: 17g