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Healthy Chocolate Zucchini Muffins

Healthy chocolate zucchini muffins with a deep chocolate-brown, crackled top and a moist, fudgy center. Grated zucchini keeps the crumb tender, with faint green flecks in every bite.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 230

Ingredients
  

Flour
  • 1 cup whole wheat flour
Cocoa
  • 0.5 cup unsweetened cocoa powder
Leavening
  • 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
Zucchini and chocolate
  • 1.5 cups zucchini, grated and squeezed dry
  • 0.5 cup mini chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
Mix dry ingredients
  1. Whisk whole wheat flour, cocoa powder, baking soda, baking powder, and salt in a large bowl until evenly combined.
Mix wet ingredients
  1. Beat eggs, honey or maple syrup, melted coconut oil, Greek yogurt, and vanilla extract in a separate bowl until smooth.
Combine batter
  1. Stir wet ingredients into dry until just combined—batter should look thick and slightly glossy.
  2. Fold in grated and squeezed dry zucchini and mini chocolate chips until they are evenly distributed.
Fill and bake
  1. Divide batter evenly among muffin cups, filling each about ¾ full.
  2. Bake at 350°F for 18–20 minutes, 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 muffins to a wire rack.

Notes

For the best moist, fudgy centers, squeeze the grated zucchini really well so the batter doesn’t look watery. Store airtight at room temperature for up to 2 days or refrigerate for up to 5 days; freeze up to 2 months. For a dairy-free swap, use dairy-free Greek-style yogurt in the same amount.