These chocolate zucchini muffins are a delicious way to add a little extra goodness to your baking! Made with grated zucchini, wholemeal flour and yoghurt for a soft, moist texture, they're perfect for lunchboxes, afternoon snacks or a little something sweet with your cuppa. A family-friendly favourite that brings together fibre, flavour and a little chocolate goodness.
Chocolate Zucchini Muffins Recipe
PREP TIME: 10 MIN | COOKING TIME: 20 MIN | SERVES: 18
ALLERGENS: CONTAINS WHEAT (GLUTEN), EGGS, MILK
May contain: Check ingredient packaging for potential cross-contamination, particularly for cocoa powder and baking ingredients.
*ALWAYS CHECK THE SPECIFIC PACKAGED PRODUCT IF YOU'RE MAKING THIS FOR SOMEONE WITH A SEVERE ALLERGY.
Ingredients
1/2 cup brown sugar
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp Baking soda (bicarbonate)
1 cup plain flour
1 cup wholemeal plain flour
Olive oil or canola oil spray
3 eggs
200 mL reduced-fat plain or greek yoghurt
2 tsp vanilla extract
3 tbs olive or canola oil
2 cups zucchini, grated
Directions
Preheat oven to 180°C (160°C fan-forced). Lightly grease or spray an 18-hole muffin tin with olive or canola oil.
In a large mixing bowl, add the brown sugar and break up any lumps. Sift in the cocoa powder, baking powder, bicarbonate of soda and both flours. Return any wholemeal husks left in the sieve to the bowl.
In a separate bowl or jug, lightly whisk the eggs with a fork. Add the yoghurt, vanilla extract and olive or canola oil, stirring to combine.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. The mixture will be quite thick. Fold through the grated zucchini and sultanas (if using).
Evenly divide the mixture between the prepared muffin holes.
Bake for approximately 20 minutes, or until a skewer inserted into the centre comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tips & Storage:
You may notice little green flecks throughout the muffins from the zucchini skin. If this is a concern for fussy eaters or anyone sensitive to the appearance or texture, simply peel the zucchini before grating.
Once completely cooled, store muffins in an airtight container for up to 3 days.
These muffins are freezer-friendly! Place in snap-lock bags or an airtight container and freeze for up to 3 months. Defrost as needed for an easy lunchbox or snack option.
As always, made with love - Eatwise <3