Chocolate Chip, Zucchini and Greek Yogurt Muffins

Michelle C


This was my first attempt to make something for my sweet tooth, but a bit healthy as well. Very moist muffin with a brownie/sponge cake kind of texture. I may continue to tweek these a little. But definitely something I'd make again.


★★★★★ 1 vote

30 Min
30 Min


  • 3/4 c
  • 2
  • 1/2 tsp
  • 2 tsp
    baking powder
  • 2 c
  • 1/3 c
    dark chocolate cocoa powder
  • 1/2 c
    plain greek yogurt
  • 3/4 c
  • 2 c
    grated zucchini
  • 1/2 c
    chocolate chips
  • 1/2 c
    crushed walnuts

How to Make Chocolate Chip, Zucchini and Greek Yogurt Muffins


  1. Cream together sugar, eggs and salt. Then, mix in baking powder, flour and cocoa powder. Stir in greek yogurt (this will be thick). Pour in milk and stir. (This should be just slightly over cake batter consistency) Add grated zucchini and stir again. Moisture from zucchini will losen up the batter a bit.
  2. Add walnuts and chocolate chips of your choice.
  3. Spray muffin tins with non-stick spray. Fill large muffin wells about two thirds full. This will come close to filling 2 dozen wells. No muffin liners needed.
  4. Bake at 350 degrees for about 20-30 minutes. Varies on type of pan. Bake until toothpick comes out clean.
  5. Allow to cool and sprinkle with powdered sugar.

Printable Recipe Card

About Chocolate Chip, Zucchini and Greek Yogurt Muffins

Course/Dish: Chocolate
Other Tags: Quick & Easy Healthy

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