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Healthy Chocolate Zucchini Muffins

Healthy chocolate zucchini muffins with a deep chocolate-brown, crackled top and a moist, fudgy center with subtle zucchini flecks in every bite. Made with low-sugar sweeteners and whole wheat flour for wholesome chocolate muffins that bake up fast in a standard muffin tin.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup whole wheat flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.3333 cup honey or maple syrup
  • 0.25 cup coconut oil, melted
  • 0.5 cup plain Greek yogurt
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cups zucchini, grated and squeezed dry
  • 0.5 cup mini chocolate chips

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
Mix dry
  1. Whisk whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly combined.
Mix wet
  1. In a separate bowl, beat eggs, honey or maple syrup, melted coconut oil, Greek yogurt, and vanilla extract until smooth.
Combine batter
  1. Stir the wet ingredients into the dry ingredients until just combined, keeping the batter thick.
Add zucchini and chips
  1. Fold in grated zucchini and mini chocolate chips until distributed throughout the thick batter.
Fill cups
  1. Divide batter evenly among the muffin cups, filling each about ¾ full.
Bake
  1. Bake for 18–20 minutes at 350°F until a toothpick inserted in the center comes out with a few moist crumbs and the tops look crackled.
Cool
  1. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to finish cooling.

Notes

Pro tip: squeeze the grated zucchini very dry so you get fudgy muffins with just tiny green flecks instead of a wet crumb. Store airtight in the fridge for up to 4 days; freeze up to 2 months (thaw overnight in the fridge). For a lower-fat swap, replace the melted coconut oil with melted unsweetened applesauce 1:1, noting the texture will be slightly less fudgy.