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chocolate zucchini muffins on a table with chocolate chips.
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5 from 15 votes

Double Chocolate Zucchini Muffins

Healthy chocolate zucchini muffins are a great way to use up excess zucchinis from the garden! Made with healthier ingredients like Greek yoghurt, naturally sweetened with maple syrup (no refined sugars) and dotted with oozy dark chocolate chips, they are moist, chocolatey and so delicious.
Prep Time10 minutes
Cook Time15 minutes
0 minutes
Total Time25 minutes
Course: lunchbox, Snack
Cuisine: Australian
Servings: 12 muffins
Calories: 194kcal

Ingredients

  • 215 grams plain flour (1 ½ cups) use white or wholemeal (wholewheat) flour
  • 2 teaspoons baking powder
  • ½ cup cocoa powder or raw cacao powder
  • ¼ teaspoon ground cinnamon
  • ½ cup dark chocolate chips
  • ½-3/4 cup maple syrup or honey, brown rice syrup or other sweetener of choice
  • 2 cups grated zucchini finely grated
  • ¼ cup olive oil
  • 1 egg
  • ½ cup Greek yoghurt
  • ¼ cup milk
  • 1 teaspoon vanilla bean paste or extract

Instructions

  • Pre-heat oven to 200 °C (390 F). Line a 12 hole muffin tray with paper cases.
  • Mix the dry ingredients (flour, baking powder, cocoa, cinnamon) together.
  • Mix the wet ingredients (maple syrup, zucchini, egg, oil, yoghurt, milk and vanilla) along with the chocolate chips in a separate bowl until combined.
  • Add the wet ingredients to the dry ingredients and fold until just combined.
  • Divide the mixture evenly among the 12 paper cases.
  • Bake for 13-15 minutes, or until the muffins are firm to touch, fluffy and cooked through. Transfer to a wire rack to cool completely.

Video

Notes

  1. Zucchini – the star ingredient! You will need 2 cups of finely grated zucchini (approximately 2 small zucchinis). They pack loads of moisture and nutrition into the muffins, but you won’t taste them in the final result. There is no need to squeeze the excess moisture from the zucchini in this recipe; the moisture is accounted for.
  2. Milk – I use regular cows’ milk, but you can use any type of plant-based milk that you prefer.
  3. Don’t overmix the batter, or the muffins will be dense and flat. We want them to be light and fluffy, with a tall rise. Fold the ingredients together until just combined.
  4. Wait until the muffins have cooled before attempting to remove them from the paper cases. Freshly baked muffins will stick to the paper slightly.
  5. Don’t overcook them, or they will dry out.
  6. Store them in an airtight container at room temperature for 3-4 days. The grated zucchini will keep them moist.
  7. Measure the flour accurately, as using too much flour will make the muffins dry.
  8. Add a sprinkle of extra chocolate chips over the top of the muffins before baking.
  9. Freezing; These muffins freeze and thaw beautifully, making them perfect for making ahead for easy snacks and school lunches. To freeze, allow the muffins to cool completely. Wrap them and place them in an airtight container in the freezer for up to 3 months. Thaw them in the fridge overnight, or at room temperature before eating. They can also be reheated in the microwave.
  10. Please note that the nutrition information is based on the batter and frosting being divided into 12 cupcakes, with one cupcake being one serve. The nutritional information is an estimate only and does not take into account any additional toppings served with the cupcakes.
  11. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
 

Nutrition

Calories: 194kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 274mg | Fiber: 2g | Sugar: 12g | Vitamin A: 56IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 1mg