Chocolate Chip Zucchini Muffins

These Chocolate Chip Zucchini Muffins are moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, shredded zucchini and zero butter or refined sugar.  Loaded with warm flavors and chunks of chocolate in every bite!

Yield: 12 muffins 1x



  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together flour, baking soda, cinnamon and salt; set aside.
  3. In a separate bowl, whisk together eggs, maple syrup, Greek yogurt, milk, coconut oil, vanilla extract and grated zucchini until all combined.  Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix.
  4. Fold in the chocolate chips and divide batter evenly between 12 muffin cups sprayed with non-stick cooking spray (or you can use liners) making sure to fill each cup almost all the way full.
  5. Bake the muffins for 18 to 22 minutes, or until a toothpick inserted comes out clean, then let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Nutrition Facts:

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.