Ingredients
Scale
- 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
Instructions
- 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.
- In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, salt, and chocolate chips. Set aside.
- 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.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
- 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.
- 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.
Notes
* You could also make this with all purpose flour or use a mix of 1/2 cup (60 g) whole wheat and 1/2 cup (60 g) all purpose. ** You can sub this with regular brown sugar. *** I like to place a handful of shredded zucchini between two paper towels and lightly squeeze it over the sink to get some of the liquid out. You don’t want to get it all out, but you don’t want it to be wet and soggy either.
- Prep Time: 10 mins
- Cook Time: 17 mins