Chocolate Zucchini Muffins

8 steps

Updated at: Thu, 17 Aug 2023 02:48:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories159.7 kcal (8%)

Total Fat3.4 g (5%)

Carbs28.9 g (11%)

Sugars14.5 g (16%)

Protein4.6 g (9%)

Sodium180.1 mg (9%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

2 cupszucchini

grated

1 ½ cupsall-purpose flour

1 ½ cupsoats

½ cupcocoa powder

1 ½ cupssugar

1 Tbspcinnamon

2 tspbaking soda

1 tspsalt

4eggs

1 cupplain Greek yogurt

¼ cupwater

½ cupdark chocolate chips

or semi sweet

Instructions

Step 1

Preheat the oven to 350 °F.

Step 2

Cut off the round end of the zucchini (which is a little tough), but keep the stem to use as a handhold. Shred the zucchini with a box grater, stopping when you get to the stem.

Step 3

Butter or oil 24 muffin tins, or just line them with muffin cups.

Step 4

Measure the dry ingredients (flour, oats, cocoa powder, sugar, cinnamon, baking soda, and salt) into a medium bowl.

Step 5

Mix the zucchini, eggs, and yogurt in a larger bowl. Add the dry ingredients, then mix until everything is just combined. Add the chocolate chips if you’re using them, then stir once.

Step 6

With a spoon, dollop the batter into the muffin tins until each cup is about 3⁄4 full and bake for 22 minutes.

Step 7

Pull the muffins out and poke with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes.

Step 8

Let the muffins cool in their tins for 20 to 30 minutes, then eat them warm or room temperature.