Double Chocolate Zucchini Muffins

4.60 from 5 votes

Incredibly moist & chocolatey healthy zucchini muffins made with whole ingredients.

Prep Time15

Cook Time20

Total Time35

Servings: muffins

Preheat oven to 425° and line muffin tin with liners. Set aside.
Whisk Dry Ingredients: In a mixing bowl, add 1 ¼ (168g) cup all purpose flour, ⅓ (27g) cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon kosher salt & whisk together until combined.
Whisk together wet ingredients: In another mixing bowl, whisk ½ cup melted coconut oil, ½ cup honey, 1 large egg and ½ cup greek yogurt together until combined. Add in 1 ½ (228g) cup grated zucchini & fold in with a spatula. No need to drain it!
Add dry ingredients to wet: add dry ingredients to wet ingredients and mix in until no dry bits remain. Finally ¾ cup chocolate chunks or chips and fold in with spatula.
Bake: Fill muffin cups until full. I like to use a large 3tbs cookie scoop. Top with extra chocolate chunks or chips. Bake muffins for 5 minutes at 425°. Lower the heat to 350° and bake for 15 minutes or until a toothpick comes out clean.
Store muffins in an airtight container at room temperature for up to 3 days or in a refrigerator for 5 days. Warm slightly or eat cold!