Ingredients
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1 1/2 cups whole wheat flour (or all-purpose)
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1/2 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 teaspoon ground cinnamon (optional)
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2 large eggs
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1/2 cup coconut oil or vegetable oil
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1/2 cup plain Greek yogurt (or unsweetened applesauce)
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1/2 cup honey or maple syrup
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1 teaspoon vanilla extract
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1 1/2 cups grated zucchini (squeezed of excess water)
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1/2 cup mini chocolate chips or chopped dark chocolate (optional)
Instructions
1. Preheat and prep:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
2. Mix dry ingredients:
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
3. Mix wet ingredients:
In another bowl, whisk eggs, oil, yogurt, honey, and vanilla until smooth.
4. Combine and fold:
Stir the wet mixture into the dry ingredients until just combined. Fold in the grated zucchini and chocolate chips.
5. Fill muffin tins:
Divide batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle a few extra chocolate chips on top for flair.
6. Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out mostly clean.
7. Cool:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.