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Chocolate Zucchini Muffins

Prep Time:

20 mins.

Cook Time:

25 mins.


12 muffins

These chocolatey muffins have an extra-fine crumb thanks to the addition of Swans Down® Cake Flour, and grated zucchini adds delightful texture and nutrients without interfering at all in the chocolate experience.


  • 1 3/4  cups sifted Swans Down®️ Cake Flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 tablespoon coconut oil (or butter), melted
  • 2 large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • 3 tablespoons sugar
  • 1/2 cup Greek yogurt
  • 3/4 cup milk
  • 1 1/2 cups grated zucchini,squeezed and patted dry
  • 1 cup mini chocolate chips


  1. PREHEAT oven to 350℉. Oil a 12-cup muffin pan or line it with paper liners.
  2. WHISK together flour, cocoa powder, baking powder cinnamon and salt in a medium bowl.
  3. WHISK together melted coconut oil, egg whites, vanilla extract and sugar in a large bowl. Add Greek yogurt and mix until no large lumps remain.
  4. ADD flour mixture alternating with milk into coconut oil and egg white mixture, beginning and ending with flour mixture. Fold in grated zucchini and chocolate chips.
  5. DIVIDE batter into muffin pan and bake for 20 to 25 minutes until tops are firm. Let cool in muffin cups.

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