Healthy Whole Wheat Chocolate Zucchini Muffins

9 muffins
35 min

Easy and healthy Whole Wheat Chocolate Zucchini Muffins for a delicious and nutritious breakfast! Naturally sweetened with stevia, and made extra moist with Greek yogurt, these sugar free and low fat muffins are the perfect chocolatey treat.

I think my favorite way to get veggies in is by using it in some sort of sweet treat or the other.

And that’s especially true in my case for zucchini. I find it really mushy when cooked – maybe I just haven’t figured out the right way to cook it.

Either way, I’d still prefer shredding it up and using it in baked goods or oatmeal. Sweet over savory any day!

I had brownies on my list too actually, so I think that might be coming up soon!

Healthy Whole Wheat Chocolate Zucchini Muffins
Recipe details
  • 9  muffins
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • ⅔ large Zucchini, about 220g, 1¼ cup Shredded
  • 1 Egg
  • 2 Tbsp Melted Coconut Oil
  • 1 tsp Vanilla Extract
  • ½ cup Almond Milk
  • ¼ cup Non-fat Greek Yogurt, 56g
  • 1 cup Whole Wheat Pastry Flour/White Whole Wheat Flour
  • 6 Tbsp Cacao Powder or Unsweetened Cocoa Powder
  • Stevia Sweetener, ½ cup sugar worth (Use your brand’s Conversion Chart)
  • 2½ tsp Baking Powder

Preheat oven to 350°F, line a 9-cup muffin pan with cupcake lines, and lightly spray insides with cooking spray.
Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible.
In a large bowl, whisk together egg, coconut oil and vanilla until combined.
Add almond milk, yogurt, zucchini and whisk again.
In a medium bowl, combine whole wheat pastry flour, cacao or cocoa powder, stevia sweetener and baking powder.
Add dry mix to wet, and gently fold until combined. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the cake dense. Few lumps are okay.
Divide the batter among muffin cups, about ¾ way to the top.
Bake for about 25 minutes or until a toothpick inserted into center comes out dry.
Cool for 10 minutes, then remove pan. Transfer to a wire rack to cool completely, about 15 minutes and enjoy.
  • ]Squeeze down the zucchini to remove excess moisture. This prevents the muffin from collapsing while it cools.
  • Storage: Let the muffins cool completely before storing so they remain fresh. Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container. Fridge: 1 week in an airtight container. Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags.
Haylee Jane Monteiro
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