Zucchini Chocolate Chip Muffins

The zucchini in this recipe adds moisture to the muffins while providing a boost of fiber The greek yogurt adds protein to balance out the macronutrient content of this muffin.

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Zucchini Chocolate Chip Muffins

zucchini chocolate chip muffins
  • Author: Pam
  • Yield: 12 muffins Servings 1x

Ingredients

Scale
  • 2 c white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • 1/3 c canola oil
  • 1/3 c maple syrup
  • 2 eggs
  • 1/2 c plain 2% Greek yogurt
  • 1/2 c pumpkin puree
  • 2 tsp vanilla extract
  • 1 1/2 c shredded zucchini (about 1 medium zucchini)
  • 1/2 c dark chocolate chips

Instructions

  • Preheat oven to 400F and grease a muffin tin with cooking spray
  • In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk to blend.
  • In a medium mixing bowl, combine the oil, maple syrup, eggs, yogurt, pumpkin, and vanilla. Mix well.
  • Pour the wet ingredients into the dry and mix gently with a spatula until just combined.
  • Gently fold in the zucchini and chocolate chips into the batter.
  • Divide the batter evenly among the 12 muffin cups and bake for about 20 minutes, or until they are golden brown and a toothpick is inserted and comes out clean.
  • Allow muffins to cool slightly before removing from pan. Enjoy!

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