Chip Chocolate 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!

A cook have been on such a muffin kick lately and let me tell you, these chocolate chip zucchini muffins always hit the spot! Fluffy, moist, and made healthier with 100% whole grains, shredded zucchini and zero butter or refined sugar. You will keep baking with zucchini because not only does is make these muffins so moist and flavorful, but it is a great way to sneak in vegetables for

Enjoy these satisfying chocolate chip zucchini muffins for breakfast with your morning coffee or serve it to your kids as a great after-school snack! So much chocolate flavor in every bite!

What goes in

• 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

How it comes together

1. Preheat oven to 350 degrees F.
2. Use a wide bowl, whisk together flour, baking soda, cinnamon and salt; hold nearby.
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 cupcake 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.