Moist Chocolate Zucchini Muffin Recipe Is Low in Sugar by Melissa Vickers
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Zucchini is an amazing vegetable. It works as a salad ingredient, a cheesy side dish, a vegetable in a mixed vegetable entrée or – thanks to its mild flavor – in sweet recipes as well. This is a doctored version of a chocolate zucchini bread recipe that I tweaked to accommodate the ingredients I had on hand (and the ones I was missing!).
Serve this easy chocolate zucchini muffin recipe as a snack, quick breakfast or even for dessert. Store the muffins in an airtight container. These are not particularly sweet, so if you want them sweeter, add more sugar, dump in chocolate chips or dust with powdered sugar.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: Makes about 18 muffins
Ingredients
Dry Ingredients
- 1 1/4 cups whole wheat flour
- 1 1/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/4 cup granulated sugar (I used about half of this)
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Wet Ingredients
- 3 eggs, beaten
- 2 cups grated zucchini
- 2 containers (5.3 ounces each) banana Greek yogurt (original recipe called for 1 cup plain nonfat Greek yogurt plus 2/3 cup unsweetened applesauce)
- 1 1/2 tablespoons vanilla
- 1/4 cup almond milk
Here’s how to make it
- Whisk all dry ingredients in a large mixing bowl.
- In a medium bowl, mix beaten eggs, zucchini, yogurt, vanilla and milk. Stir the wet ingredients into the dry ingredients, stirring just until combined. Add more milk if it seems too dry.
- Fill 18 greased muffin cups (or use cupcake liners). Bake in a preheated 350-degree F oven for 20 minutes, or until toothpick comes out clean. Let cool 10 minutes in pan, and then remove.
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