Ingredients
Method
Preparation
- Preheat your oven to 375 degrees Fahrenheit. Line 18 muffin cups with paper liners or spray the pan with nonstick spray.
Mixing the Batter
- In a large bowl, whisk the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt until evenly combined.
- Add the yogurt, milk, and vanilla extract, stirring just until the dry ingredients are moistened.
- Beat in the eggs and melted coconut oil until the batter is smooth and well blended.
- Gently fold in the shredded zucchini and mini chocolate chips, being careful not to overmix.
Baking
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 to completely full.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
Notes
For a richer flavor, use whole milk yogurt and full-fat milk. You can swap the coconut oil with melted butter or a neutral oil like avocado oil. Do not squeeze the moisture out of the shredded zucchini; it keeps the muffins tender. These muffins freeze beautifully for up to 3 months. Serve warm with a pat of butter or a dollop of Greek yogurt for a breakfast treat.