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Healthy Zucchini Muffins: Easy Greek Yogurt Chocolate Chip Recipe

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These healthy zucchini muffins are incredibly moist and tender, thanks to Greek yogurt, and packed with chocolate chips. They come together in under 30 minutes and are perfect for breakfast, snacks, or impressing guests without stress.

Ingredients

Scale
  • 1 ½ cups (190g) whole wheat flour
  • ½ cup (65g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, at room temperature
  • ½ cup (100g) coconut sugar (or brown sugar)
  • ¼ cup (60ml) maple syrup
  • ⅓ cup (80ml) melted coconut oil (or avocado oil)
  • ¾ cup (180g) plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) grated zucchini (from about 1 medium zucchini, squeezed very dry)
  • ¾ cup (130g) dark chocolate chips (60% cacao)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
  2. Grate the zucchini using a box grater. Place it in a clean kitchen towel, gather the corners, and twist tightly over the sink to squeeze out as much liquid as possible. Set aside.
  3. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a medium bowl, whisk the eggs and coconut sugar until slightly frothy. Add the maple syrup, melted coconut oil, Greek yogurt, and vanilla extract. Whisk until smooth and fully combined.
  5. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. Add the squeezed-dry zucchini and dark chocolate chips. Fold gently until evenly distributed. The batter will be thick and slightly sticky.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip squeezing the zucchini dry—this prevents soggy muffins. Room temperature ingredients help the batter come together smoothly. For best results, let the batter rest in the muffin tin for 10 minutes before baking. Muffins taste even better the next day.

Nutrition

Keywords: healthy zucchini muffins, Greek yogurt muffins, chocolate chip zucchini muffins, easy muffin recipe, moist zucchini muffins

Find it online: https://merrymorsel.com/healthy-zucchini-muffins-easy-greek-yogurt-chocolate-chip-recipe/