These chocolate zucchini muffins are a low fat , high protein treat that make for a great snack or even dessert. Made from wholesome white whole wheat flour, these muffins are also made with coconut sugar, also known as coconut palm sugar, which has a much lower glycemic index than regular table sugar. Butter and oil are replaced with plain Greek yogurt in this recipe, reducing the overall fat content while also bumping up the protein. Though these chocolate zucchini muffins are low fat, higher in protein and made without any butter, oil or refined sugars, they should still be used as a treat. Wrap a few up for snacks during the week and freeze the rest for when those chocolate cravings hit!
Low Fat Chocolate Zucchini Muffins
1 cup white whole wheat flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup coconut sugar
2/3 cup plain Greek yogurt, reduced fat or non-fat
2 eggs, whisked
1 teaspoon vanilla extract
1 ½ cups shredded zucchini (about 1 medium zucchini)
½ cup mini chocolate chips, dairy-free if necessary
Preheat oven to 375 degrees. Line a muffin tin with liners.
In a bowl, mix together the Greek yogurt, eggs and vanilla extract until smooth.
In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and coconut sugar.
Stir the wet ingredients into the dry, mixing until smooth. Add the zucchini and chocolate chips, stirring until everything is incorporated.
Dived batter evenly between 12 muffin cups. Top each muffin with extra chocolate chips, if desired.
Bake for 20-25 minutes or until toothpick comes out clean.
Allow muffins to cool completely in the pan before removing.
To freeze muffins, allow them to cool to room temperature before placing them on a baking sheet in the freezer. This will prevent muffins from freezing together. Freeze for 30 minutes, then place into a large, sealed freezer bag.