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.
Ingredients
- 1 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
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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.
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In a large bowl, combine the dry ingredients: flours, sugar, cocoa, baking soda, cinnamon, salt and chocolate chips and stir well to combine.
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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).
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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.
- Once cooled, spread icing and decorate to your heart’s content!
*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.
Kathleen Read 