Chocolate Zucchini Muffins

Ingredients

• 1 3/4 cup white whole wheat flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup canola oil (or other neutral flavored oil)
• 1/2 cup vanilla Greek yogurt ((I used Chobani))
• 1/2 cup milk (any type)
• 1 whole large egg
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 Tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup zucchini (, grated and squeezed to remove the moisture)
• 1/2 cup chocolate chips (, plus a few extra for the top)

Instructions

1. 1

   Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with liners or nonstick spray.

2. 2

   In a large bowl mix together sugar, brown sugar, and canola oil. Mix until well combined, about 45 seconds. Add Greek yogurt, milk, vanilla, and egg. Mix until just combined.

3. 3

   In a separate bowl whisk together flour, baking powder, baking soda, cocoa powder and salt. Gradually add flour mixture to yogurt mixture. Mix until just combined.

4. 4

   Fold in zucchini and chocolate chips.

5. 5

   Fill muffin cups about 3/4 of the way full. Sprinkle a few extra chocolate chips on the top before baking, if desired. Bake for 15-18 minutes, or until a tester comes out mostly clean.

6. 6

   Remove from oven and let cool for a few minutes, before removing to a wire rack to cool completely.