Chocolate Zucchini Muffins
These Healthier Chocolate Zucchini Muffins are moist, delicious, and perfectly fluffy.
Ingredients
- 1 1/2 cups whole grain flour
- 1/2 cup cocoa
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp chia seeds
- 6 tbsp water
- 1/3-1 cup sugar or honey*
- 1/2 cup plain yogurt
- 1/4 cup canola oil
- 2 cups grated zucchini
- 1/4-1/2 cup mini chocolate chips**
Instructions
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Preheat oven to 375° F and line a standard sized muffin tin with muffin cups or grease. In a large bowl stir together chia seeds and water, set aside.
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Stir together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
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Whisk chia seeds mixture with sugar, yogurt, and canola oil in the large bowl until combined.
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Stir flour mixture into dry ingredients, then zucchini and chocolate chips. Scoop batter into a greased 12-cup muffin pan.
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Bake until a cake tester inserted into centre comes out clean, about 25 min. Cool muffins in pan.
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Muffins will last in fridge for up to 7 days in an airtight container or freezer for up to 3 months.
Recipe Notes
* The photos for this post are muffins made with 1 cup of granulated sugar. This recipe is equally delicious with 1/3 cup of honey to make the muffins refined sugar-free, but they won't have the same fluffy texture. The fluffy texture comes from using sugar and the full cup. That being said, looks aside, my kids adored both versions.
** my kids couldn't tell the difference between the 1/4 cup and the 1/2 cup.