These solid Double Chocolate Zucchini Muffins are made with no margarine or oil, however so delicate and delicate that you'd always be unable to tell! Greek yogurt and destroyed zucchini keep them damp, while a twofold portion of chocolate makes them taste very wanton. A sound and tasty approach to fulfill those chocolate desires!

They're normally improved with maple syrup and coconut sugar, and you can make them much more advantageous by subbing out the chocolate chips for some dim chocolate lumps.

In case you're stressed over tasting the zucchini, don't. You're taking a gander at a young lady who has the squishy squash on her veggie hit list (straight up there with eggplant), and I can guarantee you that you won't know it's in there. All you'll taste is a delectably debauched chocolate biscuit that is.

Also Try Our Recipe : Cloud Bread



  • 1 cup (120 g) whole wheat pastry flour*
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup (115 g) plain Greek yogurt
  • 1/4 cup (60 ml) maple syrup**
  • 1/4 cup (50 g) coconut palm sugar
  • 1/3 cup (80 ml) unsweetened applesauce
  • 2 tsp vanilla extract
  • 1 cup (110 g) grated zucchini
  • 1/2 cup (80 g) semisweet chocolate chips


  1. Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with cooking spray or oil. Set aside.
  2. In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, salt, and chocolate chips. Set aside.
  3. In a separate bowl, beat the eggs until they become slightly frothy before whisking in the yogurt, maple syrup, sugar, applesauce, and vanilla. Mix until well combined before folding in the grated zucchini.
  4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling until they’re about 3/4 of the way full. Top with additional chocolate chips, if desired.
  6. Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

For more detail :

Read More Our Recipe : Vegan Apple Butter Filled Cinnamon Sugar Doughnuts

Post a Comment