Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1g) salt
  • 2 large (100g) eggs
  • 0.5 cup (120ml) unsweetened applesauce
  • 0.33 cup (80ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 0.25 cup (60ml) Greek yogurt
  • 1.5 cups (225g) grated zucchini
  • 0.75 cup (130g) dark chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin or grease well.
  2. Grate the zucchini using the medium hole of a grater; lightly press with a paper towel if exceptionally watery, but do not squeeze dry.
  3. In a medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, cinnamon, and salt until no lumps remain.
  4. In a large bowl, whisk together the eggs, applesauce, maple syrup, vanilla, and Greek yogurt until smooth and pale.
  5. Pour the dry ingredients into the wet ingredients and stir with a spatula just until flour streaks disappear.
  6. Gently fold in the grated zucchini and dark chocolate chips, stopping immediately once distributed.
  7. Divide batter evenly among 12 muffin cups and bake for 18–22 minutes until the tops spring back and a toothpick comes out clean.