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Recipe Corner: Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

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  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon cinnamon
  • 2 eggs
  • ½ cup sugar
  • 3 tablespoons plain non-fat greek yogurt
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter
  • ½ cup milk or non-dairy milk alternative
  • 1 ½ cups grated zucchini (about 2 medium zucchinis)


  1. Preheat oven to 350 degrees.
  2. Shred/grate zucchini, and remove excess moisture by squeezing shreds between paper towels. (You may need to do this twice in order to prevent the batter from becoming too loose. You can also add additional flour to the batter before pouring into the pan to attain proper texture.)
  3. In a medium bowl, combine dry ingredients (flour, baking powder, baking soda, salt, cocoa powder, and cinnamon).
  4. Give it a couple stirs until the ingredients are evenly combined, or use a sifter.
  5. Cream together sugar and butter, either by hand or using a stand mixer.
  6. Add eggs one at a time to butter/sugar mixture, mixing well before adding the second egg.
  7. Stir in the yogurt, vanilla extract, and shredded zucchini.
  8. Add the dry ingredients to the wet ingredients, and stir until all the ingredients are combined.
  9. Don’t over mix the batter. If batter appears clumpy or excessively thick, add milk until desired texture is achieved.
  10. Spray a 12-cup muffin pan with cooking spray. Divide the batter among the 12 cups.
  11. Bake for 16 – 20 minutes, or until toothpick/thin knife inserted in the center comes out clean.
  12. Cool in pan for 3 minutes then finish cooling on a wire rack.

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