Description
These double chocolate zucchini muffins or donuts are the perfect way to use up your leftover squash! They’re super easy to make and filled with chocolate!
Ingredients
Units
Scale
- 1 medium zucchini (about 1 firmly packed cup of shredded zucchini)
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2/3 cup full fat plain Greek yogurt
- 2 tablespoons coconut oil, melted
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with muffin liners or spray a donut pan with non-stick spray.
- Grate the zucchini using a medium-sized box grater.
- Once the zucchini is grated, place it in a thick paper towel or cheesecloth and squeeze to get excess water out of the zucchini. You should have one firmly packed cup of squeezed zucchini.
- In a small bowl, combine the flour, cocoa, baking powder, and salt, then set aside.
- In a large bowl, beat the sugar, egg, vanilla, yogurt, melted coconut oil until combined. Stir in the zucchini.
- Add in the flour mixture and chocolate chips and stir until just combined. (Do not over mix.)
- Scoop the batter into 12 muffin cups and bake for 15-18 minutes or transfer the batter to a donut pan and bake for 12-15 minutes or until a toothpick inserted comes out clean.
- This recipe can make 12 muffins or 10 donuts.
- If you want to add a chocolate glaze, melt 1/4 cup of chocolate chips with 1 tablespoon of coconut oil. Dip the donuts or muffin tops in the glaze to coat the top.
Notes
I updated this recipe in June 2020, and recommend adding coconut oil for a more dense, fudgy texture. To keep these lower in fat, feel free to leave it out if desired.