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!
Servings: 12
Ingredients
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup plain Greek yogurt
- 1/3 cup almond milk or milk of choice
- 3 tablespoons coconut oil melted and cooled
- 1 1/2 teaspoons vanilla extract
- 1 cup grated zucchini water squeezed out (about 1 medium zucchini)
- 1/2 cup chocolate chips I used Lily’s chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together flour, baking soda, cinnamon and salt; set aside.
- 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.
- 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.
- 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
Serving: 1muffin | Calories: 180kcal | Carbohydrates: 28.3g | Protein: 5.4g | Fat: 6.9g | Saturated Fat: 4.5g | Sodium: 177.4mg | Fiber: 4.6g | Sugar: 9.7g