Jen's Double Chocolate Zucchini Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 221.9
  • Total Fat: 9.3 g
  • Cholesterol: 15.5 mg
  • Sodium: 165.8 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 6.3 g

View full nutritional breakdown of Jen's Double Chocolate Zucchini Muffins calories by ingredient


Introduction

The Greek yogurt makes these super moist and delicious. This clean eating recipe has become a household favorite and the muffins never last long! I usually freeze half of them so they don't go too fast. Enjoy! The Greek yogurt makes these super moist and delicious. This clean eating recipe has become a household favorite and the muffins never last long! I usually freeze half of them so they don't go too fast. Enjoy!
Number of Servings: 12

Ingredients

    1/2 cup coconut sugar
    1 large Egg, fresh, whole, raw
    2 cups Sprouted Whole Wheat Flour
    1 tsp Baking Powder
    1 tsp Baking Soda
    1/4 tsp Salt
    1/2 cup Cocoa, dry powder, unsweetened
    2 tsp Cinnamon, ground
    5.3 oz container Greek Yogurt Vanilla
    1 cup Canned Unsweetened Coconut Milk (13.66 oz can)
    1 tsp Vanilla Extract
    2 tbsp Coconut Oil melted
    2 cups grated Zucchini
    3/4 cup Dark Chocolate Chips divided

Directions

1. Preheat oven to 350 degrees. 2. Spray muffin pan with cooking spray. 3. In a large bowl whisk together the egg and coconut sugar until well combined. 4. In a medium bowl mix together the dry ingredients, the flour, baking powder and soda, salt, cocoa powder and cinnamon. 5. In another medium bowl combine the wet ingredients, the yogurt, coconut milk, vanilla extract and coconut oil. 6. Add the dry ingredients to the egg and coconut sugar mixture in the large bowl and combine well. 7. Add the wet ingredients to the dry mixture and stir until just combined. 8. Stir in the grated zucchini and a half cup of the chocolate chips. 9. Divide batter evenly in the prepared muffin pan and sprinkle the remaining 1/4 cup of chocolate chips on top. 10. Bake for 18-20 minutes and let rest 3 minutes before removing muffins to a wire rack to cool.

Serving Size: Makes 12 muffins

Number of Servings: 12.0

Recipe submitted by SparkPeople user JJUNEBUGK.