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These Chocolate Tweedle 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!

I have been on such a muffin kick lately and let me tell you, these chocolate tweedle zucchini muffins always hit the spot! Fluffy, moist, and made healthier with 100% whole grains, shredded zucchini and zero butter or refined sugar. You’ll love sultry with zucchini considering not only does is make these muffins so moist and flavorful, but it’s a unconfined way to sneak in vegetables for those picky eaters considering I promise you can’t taste the zucchini at all! Feel self-ruling to swap out the chocolate fries for chopped nuts, shredded coconut, fresh berries or zestless fruit.

Enjoy these succulent chocolate tweedle zucchini muffins for breakfast with your morning coffee or serve it to your kids as a unconfined after-school snack! So much chocolate savor in every bite!

Ingredients You’ll Need

Whole wheat pastry flour – I love sultry with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving these muffins a light and fluffy texture. I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
Baking soda – acts as a leavening wage-earner to help these muffins rise, you can moreover use sultry powder
Zucchini – adds nutritional benefits and makes these muffins nice and moist, just make sure to really squeeze out the water from the zucchini without grating
Eggs – adds protein and gives these muffins their structure and height
Maple syrup – sweetens these muffins without using any refined sugar, but you could moreover use honey, regular sugar or plane brown sugar
Coconut oil – for spare moisture and fluffiness! Feel self-ruling to sub with vegetable oil, canola oil or plane butter, if you prefer
Greek yogurt – this helps to reduce the value of oil we need to use and helps alimony the muffins moist. You could moreover use unsweetened applesauce, mashed comic or pumpkin puree as well
Milk – I used almond milk, but any type of milk will work in this recipe
Cinnamon vanilla extract – warm uplift of flavor!
Chocolate chips – I used Lily’s chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low while still having that succulent chocolate flavor! You could moreover of undertow use regular or plane visionless chocolate chips, but the sugar content will be much higher.

How to Make Chocolate Tweedle Zucchini Muffins

This particular recipe makes 12 regular size muffins or 24 mini muffins. You will make the thrash the word-for-word same way, you’ll just need retread the cooking time for smaller muffins. Here’s how to make them!

Grate zucchini. Using a box grater, shred the zucchini and remove all the moisture using a cheesecloth or paper towel, squeezing all the liquid out into the sink.
Mix ingredients. In a large bowl, whisk together the whole wheat pastry flour, sultry soda, cinnamon and salt, then set aside. In a medium bowl, stir together the eggs, maple syrup, Greek yogurt, milk, melted coconut oil, vanilla pericope and shredded zucchini until all combined.
Make the batter. Add the wet ingredients to the dry ingredients and mix with a spatula until just combined, stuff shielding not to over-mix the batter, and fold in the chocolate chips. Generously grease a muffin pan (or use cupcake liners) and divide the thrash evenly between the 12 muffin cups, making sure to fill each cup scrutinizingly all the way full.
BAKE! Torch the muffins in the oven at 350 degrees F for 18 to 22 minutes (mine came out perfect at 20 minutes), or until a toothpick inserted comes out clean. Let the muffins tomfool in the pan for well-nigh 5 minutes surpassing transferring them to a wire rack.

Tips, Tricks and Substitutions

Make sure you DON’T over mix the batter. This results in super dumbo muffins which we don’t want. We’re going for fluffy and soft!
It’s important to squeeze as much water out of the shredded zucchini as you can. No need to peel the zucchini.
Feel self-ruling to sub the whole wheat pastry flour with 1:1 gluten-free sultry flour or plane all-purpose flour. I don’t recommend using almond flour or coconut flour in this recipe.
You can hands swap out the Greek yogurt for pumpkin puree, mashed comic or unsweetened applesauce.
Mix in other fun additions like chopped nuts, coconut flakes, zestless fruit or fresh berries!
For chocolate zucchini muffins, simply add in 1/3 cup of unsweetened cocoa powder and only use 1 1/4 cups of whole wheat pastry flour.

Other Sultry Methods

You can hands make this recipe into healthy zucchini bread! Simply pour the thrash into a 9×5-inch loaf pan sprayed with nonstick spray and torch at 350 degrees F for 50 to 50 minutes, or until a toothpick inserted comes out clean.
You can moreover make three mini loaves which is perfect for gifting. Torch at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted comes out clean. When making for friends and family, I like to double this recipe and make 6 mini loaves!
This recipe moreover makes 24 mini muffins. Distribute the thrash into 24 muffins cups sprayed with nonstick cooking spray (or muffin liners) and torch at 350 degrees F for 15 to 17 minutes. Perfect treat for little hands!

Prepping and Storage

To Store: You can alimony these muffins stored in a sealed, snapped container or wrapped in aluminum foil at room temp on the counter for up to 3 days, but make sure to refrigerate without that to alimony them longer. These muffins will last up to a week in the fridge in a sealed container.

To Freeze: These muffins freeze really well too! Make sure to let the them tomfool completely then wrap the muffins individually in plastic wrap or store them all together in freezer-safe bags. When ready to eat, just pop them in the microwave for 3o to 40 seconds or simply thaw out at room temperature. These will alimony in the freezer for up to 3 months.

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RECIPE

Chocolate Tweedle Zucchini Muffins

Yield: 12 muffins

★★★★★

5 from 1 reviews

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Print Recipe

Ingredients

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 fries (I used Lily’s chocolate chips)

Instructions

Preheat oven to 350 degrees F.
In a large bowl, whisk together flour, sultry soda, cinnamon and salt; set aside.
In a separate bowl, whisk together eggs, maple syrup, Greek yogurt, milk, coconut oil, vanilla pericope and grated zucchini until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, stuff shielding not to over-mix.
Fold in the chocolate fries and divide thrash evenly between 12 muffin cups sprayed with non-stick cooking spray (or you can use liners) making sure to fill each cup scrutinizingly all the way full.
Bake the muffins for 18 to 22 minutes, or until a toothpick inserted comes out clean, then let the muffins tomfool in the pan for 5 minutes surpassing transferring them to a wire rack.

Nutrition Facts:

Serving Size: 1 muffin
Calories: 180
Sugar: 9.7 g
Sodium: 177.4 mg
Fat: 6.9 g
Saturated Fat: 4.5 g
Carbohydrates: 28.3 g
Fiber: 4.6 g
Protein: 5.4 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to summate these on your own for most well-judged results.