Cook
22m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
Step 3
In a large bowl, beat the eggs. Add the melted coconut oil, Greek yogurt, maple syrup, vanilla extract, and zucchini. Mix until well combined.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
Step 5
Gently fold in the chocolate chips until evenly distributed.
Step 6
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Step 7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Serve warm or store in an airtight container for up to 3 days or in the fridge for up to a week.
For
12
M
I
1 1/2
cup
All-purpose flour
1
medium
Zucchini, shredded and lightly patted dry
1
tspn
Vanilla extract
1/4
cup
Unsweetened cocoa powder
1/4
cup
Maple syrup
1/4
tspn
Salt
1
tspn
Baking soda
2
large
Eggs
1/2
cup
Coconut oil, melted
3/4
cup
Greek yogurt
1/3
cup
Chocolate chips
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Cook
22m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
Step 3
In a large bowl, beat the eggs. Add the melted coconut oil, Greek yogurt, maple syrup, vanilla extract, and zucchini. Mix until well combined.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
Step 5
Gently fold in the chocolate chips until evenly distributed.
Step 6
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Step 7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Serve warm or store in an airtight container for up to 3 days or in the fridge for up to a week.
For
12
M
I
1 1/2
cup
All-purpose flour
1
medium
Zucchini, shredded and lightly patted dry
1
tspn
Vanilla extract
1/4
cup
Unsweetened cocoa powder
1/4
cup
Maple syrup
1/4
tspn
Salt
1
tspn
Baking soda
2
large
Eggs
1/2
cup
Coconut oil, melted
3/4
cup
Greek yogurt
1/3
cup
Chocolate chips
+ Add all to shopping list
Made it? Claim it.
Cancel
