Print

Healthy Chocolate Chip Zucchini Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious and nutritious muffins made with zucchini and mini chocolate chips, perfect for breakfast or snacks.

Ingredients

Scale
  • 1 ½ cups grated zucchini, squeezed dry (about 150g)
  • 1 ¾ cups whole wheat flour (220g)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon (optional)
  • ⅛ tsp salt
  • 2 large eggs, room temperature
  • ½ cup plain Greek yogurt (120g)
  • ⅓ cup maple syrup (80ml)
  • 1 tsp vanilla extract
  • ¾ cup mini chocolate chips (135g)

Instructions

  1. Grate about 1 ½ cups (150g) of zucchini using a box grater. Squeeze out as much moisture as you can using a clean kitchen towel or cheesecloth. This will take roughly 5 minutes.
  2. In a large bowl, whisk together 1 ¾ cups (220g) whole wheat flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, and ⅛ tsp salt. Set this mixture aside for about 3 minutes.
  3. In another bowl, beat 2 large eggs. Then add ½ cup (120g) plain Greek yogurt, ⅓ cup (80ml) maple syrup, and 1 tsp vanilla extract. Stir until everything is smooth, which should take around 3 minutes.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula, being careful not to overmix. A few lumps are completely fine and will help keep the muffins fluffy. This should take about 2 minutes.
  5. Fold in the squeezed zucchini and ¾ cup (135g) mini chocolate chips. Mix just until the ingredients are evenly distributed, which will take about 2 minutes.
  6. Line a 12-cup muffin tin with liners or lightly grease it. Spoon the batter evenly into the cups, filling each about ¾ full. This should take around 3 minutes.
  7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. This will take about 25 minutes.
  8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This final cooling step will take about 15 minutes.

Notes

For best results, avoid overmixing the batter. Store leftovers in an airtight container at room temperature for about 3 days.

Find it online: https://www.zaynkitchen.com/healthy-chocolate-chip-zucchini-muffins-no-oil-butter/