Fresh zucchini makes these double chocolate zucchini muffins so moist, and you won’t believe that they are 100% whole wheat! A healthy and delicious breakfast!
Hello from 35,000 feet in the air! TheBetterHalf and I are on our way to Seattle for memorial day weekend. (Ok now that I have internet to post this, we are already in Seattle. But I wrote this on the plane 🙂 ) We are so excited for our little getaway – I desperately need a vacation. I’ve heard great things about this city, and I know it has a great food scene! Our list of places to eat is long but there is always room for more– if you have any suggestions, let me know!  And make sure to follow me on Instagram for picture updates from our trip.
With memorial day weekend comes summer and with summer comes zucchini! I love baking with zucchini in the summertime. You don’t taste it at all, but it makes baked goods really moist. Plus, who couldn’t use a little extra nutrition in their muffins? And to top it all off, these chocolate zucchini muffins are 100% whole wheat, are made with Greek yogurt, and use coconut oil!  Such a healthy and delicious way to start your day.
I talked about whole wheat pastry flour when I made these muffins. I love baking with the stuff! Regular whole wheat flour can make baked goods kind of dense, and the flavor is pretty strong. Whole wheat pastry flour keeps the texture light and airy, and the wheat-y flavor isn’t noticeable. TheBetterHalf generally scoffs when I use whole wheat flour, and he had no idea that these were 100% whole wheat!
One important thing about baking with zucchini (or at least in this recipe!) is to get all the moisture out of the zucchini. Zucchini has a ton of water in it. This recipe uses 1.5 cups of shredded zucchini, about 2 medium. Grate it on a box grater, peel and all, or in a food processor and measure out 1.5 cups. Then place the zucchini in a clean kitchen towel and wring it out. You will be shocked how much liquid comes out! You don’t need that extra liquid in the muffins.
The chocolate chips are definitely mandatory in here. I think nothing is better than tons of chocolate chips in muffins. When they are fresh out of the oven, they are so melty and gooey – so good!
I hope everyone has a great long weekend!
Fresh zucchini makes these double chocolate zucchini muffins so moist, and you won't believe that they are 100% whole wheat! A healthy and delicious breakfast!
Ingredients
- 1 cup whole wheat pastry flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 4 tablespoons melted coconut oil
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1 teaspoon vanilla
- 1.5 cups shredded zucchini (about 2 medium)
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 375 degrees F and grease a 12 count muffin pan.
- Place shredded zucchini in a clean kitchen towel and wring it well to remove all the excess liquid.
- In a medium bowl, whisk together whole wheat pastry flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together oil, sugars, and egg until well combined. Add milk and yogurt and whisk well. Stir in the vanilla.
- Add the wet ingredients to the dry ingredients and mix until barely combined. Add the zucchini and mix until just combined. Fold in the chocolate chips.
- Spoon the mixture evenly into the prepared baking pan.
- Bake for 13 - 16 minutes, until just cooked through. Allow to cool in pan for a few minutes, then turn out onto a wire rack.
If you are looking for skinny chocolate recipes, I have some great ones for you!
Mmmmmm healthy, chocolatey, muffins?? SIGN ME UP!
Haha, thanks Kayle! I’m always up for healthy + chocolate 🙂
Yum!
Hahha the chocolate chips are mandatory. I love that!! These muffins look perfect for any day. Can’t wait to try them. Have a great weekend in Seattle!
Thanks, Zainab! Chocolate Chips are always mandatory, right?? We loved Seattle – I’m so tempted now to go to the conf in Sept!!
These look sooo beautifully chocolaty, Cate, and it’s good to know that they are healthy, too. Love them (except now you’ve made me want some chocolate really badly!) Hope you enjoy that break in Seattle. I’ve visited Seattle before and loved it!
Thanks, Helen! I love to try to make chocolate things just a little bit healthier! We had an amazing weekend in Seattle!
I can hardly believe these are healthy, I’m just so mesmerized by all the melty chocolate! Have fun in Seattle, sweetie, it’s such a fun city, especially for a food lover 😉
Thanks, Allie! Can’t go wrong with melty chocolate 🙂 We are at the airport now on our way home – had such a great weekend, and ate soooo much food!!
These look far too chocolately and decadent to be healthy, but you seem to have worked a baking miracle! These are definitely going on my list of things to bake once works lets up a little bit! Hope you enjoy(ed) Seattle 🙂
I won’t say no to chocolate muffins, especially a healthy version! Hope you had a blast in Seattle!
Yes to healthy chocolate muffins! They look so moist and love the melting chips! 😀
These muffins sound delicious! And healthy too. Hope you had a great time in Seattle!
Cate, there’s so much to love about these muffins! Those liquid pools of molten chocolate on top are killing me here. The whole wheat flour and zucchini totally means that these are a health food, right? 😉 I hope you had a fabulous weekend in Seattle. It’s one of my favourite cities. I’m lucky to live only about 2 hours away so me ‘n the Husband head down there quite often for mini-vacays.
This is definitely the first blog post I’ve come across that’s been written on a plane 🙂 These look amazing! I love the healthy ingredients too
This are absolutely delicious!!
I’ve always wondered how zucchini-baked-goods would be, and this recipe has made me want to try my hand at making zucchini muffins! Thanks for the recipe – they look delicious, and I’m so excited to try them out!
These look so great! I was wondering if you could substitute vegetable or another type of oil in this recipe? I can’t seem to find coconut oil.
Hi Mariah! You can definitely substitute vegetable or canola oil in this recipe. Let me know how they turn out! Thanks for stopping by!