Veggie packed, naturally sweetened and made with Greek yogurt, these dark chocolate zucchini muffins are a healthy breakfast to eat all week long!
Whelp. Here we are at the end of summer and the end of zucchini season. As kids go back to school and our lives become busier with activities, meal planning and meal prep can be a lifesaver. Even though I have no kids of my own and only cook for my husband and I, meal prep has become a huge help in our house.
One of my favorite meals to prep for is breakfast. There are significant differences in my day if I leave the house after I have had a good breakfast versus running out the door with nothing but a banana in hand. Homemade muffins are my favorite way to pack in some fiber, protein, and veggies… and chocolate never hurts!
These dark chocolate zucchini muffins became a favorite of mine this summer. I seemed to always pick up zucchini at the farmers market; and that zucchini either turned into baked zucchini chips, my favorite caprese zoodle salad, or these muffins. Plus, who can resist dark chocolate for breakfast?! Not this girl.
AND, these bad boys only take 10 minutes of prep and 15 in the oven…. so there is no reason to not make these today and eat them for breakfast all week!
Do you meal prep? If so, what is for favorite breakfast item to have ready for the week? Mine is a batch of Dark Chocolate Zucchini Muffins!
If you make these or any of my recipes, don’t forget to post a picture social media and use the hashtag #imhungrybynature for a chance to be featured!
- ¾ cup white whole wheat flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup grated zucchini, squeezed to remove excess water
- 1 egg
- ½ cup Greek yogurt
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 2 ounces dark chocolate, chopped
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Add grated zucchini and mix to combine.
- In a medium bowl, whisk together egg, Greek yogurt, maple syrup, and vanilla.
- Add wet ingredients to dry ingredients. Mix until incorporated.
- Stir in dark chocolate chunks.
- Coat a muffin pan with nonstick spray or line with muffin liners. Divide batter between 6 muffin tins.
- Bake for 12-15 minutes or until an inserted toothpick comes out clean.
Dark chocolate for breakfast!