Zucchini muffins with a layer of cinnamon chocolate – the most moist muffins you ever did see thanks to the zucchini and Icelandic Provisions Low Fat Plain Skyr!
6 jumbo muffins or 12 regular muffins
Medium Zucchini 350 grams
Large Eggs room temp
Icelandic Provisions Low Fat Plain Skyr
Dark Brown Sugar
2 1/2 cup
All Purpose Flour
70% Chocolate 84 grams, chopped
Preheat the oven to 375°F.
Use a rasp-style grater to grate the zucchini into a large bowl. Add in the eggs, yogurt or skyr, sugars, olive oil and vanilla and whisk together.
Add in the flour, baking powder, baking soda, cinnamon, and salt. Use a whisk to begin mixing the batter, and switch to a spatula when it becomes thick.
Chop the chocolate as finely as possible. Add it to a small bowl with the cinnamon and toss so that the cinnamon coats all the chocolate.
Cut a sheet of parchment paper into squares and lay them the cups of a jumbo muffin tin. If you are baking this in a normal sized muffin tin, see recipe notes.
Add a small amount of batter to each cup, then sprinkle in 1 heaping tablespoon of the chocolate cinnamon mixture. Layer more batter on top until the muffin tin is almost filled. Sprinkle a bit more of the chocolate cinnamon on top.
Bake at 375°F for 30-35 minutes or until a toothpick comes out clean, except for a touch of melted chocolate. Serve warm!