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Healthy Double Chocolate Zucchini Muffins

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Moist and chocolatey muffins made with zucchini for a healthy, guilt-free snack that balances sweet chocolate flavor with fresh veggies.

Ingredients

Scale
  • 1 ½ cups whole wheat flour (190 g)
  • ¼ cup unsweetened cocoa powder (25 g)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 ½ cups grated zucchini (about 2 medium zucchinis, squeezed dry)
  • 2 large eggs, room temperature
  • ⅓ cup pure maple syrup (80 ml)
  • ⅓ cup Greek yogurt, plain, full-fat or low-fat (80 g)
  • 1 tsp vanilla extract
  • ½ cup dark chocolate chips (90 g)
  • Optional: handful of chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
  2. Grate the zucchini finely using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible to get about 1 ½ cups (150 g) of drained zucchini. Set aside.
  3. In a large bowl, whisk together whole wheat flour, cocoa powder, baking powder, baking soda, and sea salt until evenly combined.
  4. In another bowl, beat the eggs until frothy. Add maple syrup, Greek yogurt, and vanilla extract. Stir until smooth and well incorporated.
  5. Fold the drained zucchini into the wet ingredients and mix gently.
  6. Pour the wet mixture into the dry ingredients bowl. Fold gently with a spatula until just combined, being careful not to overmix.
  7. Fold in the dark chocolate chips evenly through the batter.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle chopped nuts on top if desired.
  9. Bake for 18-22 minutes. Check at 18 minutes by inserting a toothpick in the center; if it comes out with a few moist crumbs, the muffins are ready.
  10. Remove muffins from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Do not overmix batter to keep muffins tender. Use quality dark chocolate chips for best melt and flavor. Oven temperature accuracy is important; use an oven thermometer if possible. Muffins can be frozen for up to 2 months and reheated for 15-20 seconds.

Nutrition

Keywords: healthy muffins, double chocolate, zucchini muffins, guilt-free snack, chocolate zucchini, easy muffins, whole wheat, low sugar

Find it online: https://nanarecipes.info/healthy-double-chocolate-zucchini-muffins-recipe-easy-guilt-free-snack/