Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup coconut sugar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp fine sea salt
  • 1 cup grated zucchini, firmly squeezed
  • 0.5 cup plain Greek yogurt
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 tbsp coconut oil, melted
  • 0.75 cup semi-sweet chocolate chips
  • 1 tbsp flour

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Grate the zucchini using the large holes of a box grater.
  3. Place the zucchini shreds in a clean kitchen towel or paper towels and squeeze firmly to remove excess water.
  4. In a mixing bowl, whisk together the whole wheat pastry flour, cocoa powder, coconut sugar, baking soda, baking powder, and salt until no cocoa clumps remain.
  5. In a separate bowl, whisk together the Greek yogurt, egg, vanilla extract, and melted coconut oil until smooth, then stir in the squeezed zucchini.
  6. Pour the wet mixture into the dry ingredients and stir until just combined.
  7. Toss the chocolate chips in 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter using a silicone spatula.
  8. Divide the batter evenly among 12 lined muffin tin cups.
  9. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.