​Double Chocolate Zucchini Muffins 
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
​These super chocolaty muffins are rich and delicious. They are made with yogurt and zucchini which helps keep them super moist. Best enjoyed warm from the oven with a glass of milk. ​
Makes: 24 muffins 
Prep Time: 10 minutes 
​Cook Time: 10-12 minutes 
Nutrition Information per muffin 

​Ingredients 

3/4 cup all-purpose flour 
1/2 cup whole wheat flour 
1/2 cup cocoa powder 
1 1/2 tsp baking powder 
1/2 tsp baking soda 
1/2 tsp salt 
3/4 cup plain yogurt (2.8% M.F.) 
3/4 cup packed light brown sugar 
1/2 cup sunflower oil 
2 eggs 
1 tsp vanilla 
1 cup grated unpeeled zucchini (squeeze to remove water)
1/2 cup good quality dark chocolate, chopped 
​
Instructions
​
1. Preheat oven to 180C (with fan). 

2. In a medium bowl, combine yogurt, brown sugar, oil, eggs, and vanilla. Mix well. Stir in the zucchini and set aside. 

3. In a large bowl, combine flour, cocoa, baking powder, baking soda and salt. Stir well to break up any lumps. Add chocolate bits and stir. 
 
4. Combine wet and dry ingredients. Stir until dry ingredients are moistened. Be careful not to over stir, this will make your muffins tough.   

5. Spoon the batter into muffin cups. I used non-stick silicone muffin forms.  If you are using a metal muffin tin, don't forget to grease the pan before spooning in the batter in or your muffins will stick.

6. Bake for 10-12 minutes, or until a knife inserted into the centre of the muffin comes out clean. 

Makes 24 muffins
​

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