Happy Canada Day! This weekend we are heading out of town and I wanted to bring along some Canada Day-themed treats. I am a huge fan of zucchini muffins so I decided to look for a recipe that I could add some to. I found this recipe for Greek Yogurt Double Chocolate Muffins on Tastes Better From Scratch and then made a few small changes. These muffins are great on their own for a daily snack that can be added to meal prep or they can be coated with the icing of your choice for a holiday treat! I opted for good ol’ Betty Crocker Whipped Vanilla icing but it’s up to you.

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 Ingredients

  • cup +1 Tbsp all-purpose flour
  • 1/2  cup granulated sugar
  • 1/4 cup + 2 Tbsp unsweetened baking cocoa
  • 3/4  tsp baking soda
  • dash of cinnamon
  • 1/4  tsp salt
  • 1/2  cup semi-sweet chocolate chips
  • 2 eggs
  • 1/2  cup  Greek yogurt
  • 1/2 cup  low-fat milk
  • 1/4 cup coconut oil*
  • 1/2  tsp vanilla extract
  • 1 cup grated zucchini 
Process
  1. Preheat oven to 325 degrees F. Line muffins cups with paper liners and spray the inside of the cups lightly with non-stick cooking spray.
  2. In a large bowl, combine the dry ingredients: flours, sugar, cocoa, baking soda, cinnamon, salt and chocolate chips and stir well to combine.
  3. In a medium bowl, beat together the eggs, yogurt, milk, oil and vanilla. Add grated zucchini.** Make a well in the centre of the dry ingredients and stir in the wet mixture, stirring just until moistened (don’t over-mix).
  4. Fill muffin cups 2/3 full with batter. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Remove to a wire rack to let cool completely.
  5. Once cooled, spread icing and decorate to your heart’s content! 
Recipe Notes

*If you don’t have coconut oil you can substitute vegetable oil

** If you are using frozen zucchini, make sure you squeeze most of the water out before adding it to the mixture. 

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