Zucchini Dark Chocolate Chip Muffins
I know, not another muffin recipe on my blog! But I can’t help myself. These zucchini dark chocolate chip muffins are to die for. Perfectly sweet, love the slight bitterness of the dark chocolate with the streusel topping? Perfection.
Don’t ask me what the Weight Watchers points are, because I don’t even want to know. That being said, I can easily fit a couple of these muffins into my weekly meal plan without any problems at all.
Zucchini Dark Chocolate Chip Muffins
I know, I know. Another muffin recipe! But I can't help it. These muffins are so delicious, not overly sweet, but sweet enough and pinky swear you can't taste the zucchini.
Ingredients
- For the streusel topping:
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 tablespoon cinnamon sugar
- 4 tablespoons butter, softened
- Muffins:
- 2 cups flour (I used all-purpose)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup oil (I used vegetable oil)
- 1 cup nonfat Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup zucchini, shredded and squeezed dry
- 1 cup mini dark chocolate chips
Instructions
- Preheat oven to 425.
- Line a 12 cup muffin tin with paper liners, or use nonstick spray.
- Make the streusel topping: combined the flour, sugar brown sugar and cinnamon. Add butter and using a fork to incorporate the butter. Alternatively, you can melt the butter for a more coarse topping.
- In a bowl, mix the flour, baking powder, salt and whisk to combine. Add the zucchini and chocolate chips and toss to coat. Set aside.
- In a large bowl, mix the eggs, sugar, oil, yogurt and vanilla extract and whisk until combined. Add the flour mixture to this mixture and stir to combine until all the flour is incorporated.
- Scoop the batter into each muffin liner until it reaches the top. Divide the streusel topping over the top of each muffin, pressing slightly so it sticks to the batter.
- Bake at 425 for 7 minutes, then reduce the temperature to 350 and bake for 13 more minutes. Let cool in the muffin tin for 10 minutes before cooling on a wire rack.
Why not make these low fat/calories?
I’m officially done trying to make every single recipe the lowest calorie or lowest Weight Watchers points possible. There is absolutely a place for lighter recipes in my life, and they’re a huge part of how I’ve maintained my 41-pound weight loss. But there is also room for real butter, real sugar, and real baking. I’ve learned that maintaining my weight isn’t about making every bite as “diet” as possible.
It’s about balance, I can enjoy a homemade muffin, a slice of cake, or a warm cookie and then move on with my day.
The meals that keep me on track most of the time are exactly what allow me to enjoy the recipes that are simply meant to be delicious. That’s not falling off track. That’s what maintaining a 41-pound weight loss looks like for me.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my side dish category!
