Description
Double Chocolate Zucchini Muffins start with a naturally sweetened, cocoa-powder-infused batter. Then, we include plenty of chocolate chips for a rich flavor. Soft, moist, and sweet, they’re so tasty you’ll forget they’re full of veggies!
Ingredients
Units
Scale
- 1/2 cup whole milk greek yogurt
- 1/4 cup olive oil
- 1 1/2 cups mashed banana, roughly 3-4 large bananas
- 1/2 cup maple syrup
- 2 eggs
- 1/2 tablespoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping cup grated zucchini, with all water removed
- 1/2 cup dark chocolate chips (plus more for the top)
Instructions
- Preheat oven to 350 degrees and line a muffin tin with parchment paper liners.
- In a large mixing bowl add the greek yogurt, olive oil, mashed banana, maple syrup, eggs, and vanilla extract. Stir until well combined.
- Next, add the flour, baking soda, cocoa powder, and salt to the bowl. Stir until well combined.
- Fold the grated zucchini and chocolate chips into the batter.
- Transfer the batter to the prepared muffin tin. If you would like, sprinkle extra chocolate chips on top of each muffin.
- Bake the muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Serve the muffins warm and enjoy on their own or with softened butter.
