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Double Chocolate Zucchini Muffins skimp on calories, not on flavor! They are tender and oh so incredibly (dare I say it?) moist. All the chocolate flavor you crave, with less fat and calories since they are made with applesauce and Greek yogurt instead of butter or oil.
I was having a serious chocolate craving the other night, but being that it was 8:00 I knew I would need to satisfy that craving with something that was a little lighter on calories. I had a bunch of zucchini in my fridge from a grocery store sale last week, and I’d been dying to try this double chocolate zucchini bread recipe. I decided to try making them as muffins instead, and I changed up the recipe a little bit, to make them a tad lighter.
The best part about these Double Chocolate Zucchini Muffins is that they are low in fat and calories, and they have tons of zucchini. I’d say that qualifies them as a healthy and delicious breakfast…or maybe dinner? Whatever you decide, I promise they are absolutely delicious!
Double Chocolate Zucchini Muffins
Ingredients
- 1/4 cup applesauce
- 2/3 cup nonfat plain Greek yogurt
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 cup cocoa
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 1/2 cups shredded zucchini
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees. Grease a muffin pan and set aside.
- In a medium sized bowl, stir together applesauce, Greek yogurt, eggs and vanilla until well combined and smooth.
- In a separate larger mixing bowl, whisk together flour, sugar, salt, baking powder, baking soda and cocoa. Pour the yogurt mixture into the dry mixture and stir together until combined.
- Stir in zucchini, then fold in chocolate chips.
- Divide batter into prepared muffins cups. Dot each cup with a few chocolate chips, if desired.
- Bake at 375 degrees for about 22 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Cool in the pan for about 10 minutes before transferring muffins to a wire rack to cool completely.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
For more healthy muffin recipes, try these:
Zucchini Carrot Oatmeal Muffins
Whole Wheat Strawberry Muffins
 
good tasting but difficult to remove paper muffin liners! Even after refrigerating them!
Do you use sweetened or unsweetened applesauce?
I always use unsweetened, but you could use either.
Hi! Can I use whole wheat flour or coconut or almond flour??
I haven’t tried either, but I’m sure you could.
I made these following the instructions exactly and they did not turn out at all. I baked them for an extra 15min and they still weren’t baked. When I took them out to check they all deflated and I relaxed the parts that were baked were completely stuck to my muffin liner despite using cooking spray in them. I’m so disappointed because this recipe looked so good.
Hi, I’m sorry that you had trouble with this recipe but I’ll see if I can help you troubleshoot. My first thought would be whether your baking powder and soda were possibly expired? It’s easy to overlook and could cause the muffins not to rise properly. I have made these several times and never had a problem with under baking, but they do stick sometimes. I updated the recipe with both options, based on some suggestions from readers.
I have plain vanilla yogurt on hand. Would that be fine to use instead of the Greek yogurt?
Yes you could use that instead. However I would cut the sugar back just a tad, maybe by 1/4 cup.
these muffins were a delight! thank you 🙂
just one question, why do you think they stuck so bad to the muffin cups? could i have over mixed? did that happen to you?
Charlee I had the same problem with the sticking!! Made them once and they were perfect. Made two other batches with everything the same except the muffin papers, and they stuck horribly. If you find the problem I’d love to know. Thanks!!
Mine stuck too. But I put them in the fridge and paper comes off easier when they are cold.
Hi ,
I’m just wondering if I have to take the water out of the zucchini of not ? Thanks
My preference is yes, but you don’t have to.
I was wondering what the best way to store these muffins is?
Store them in a tightly sealed container. I’d keep them in the fridge, too.
What is the calorie count for the zucchini chocolate muffins
Hi Kristin!
Just wanted to ask how much baking soda to put in the recipe? Its in the body of recipe but not the ingredients list. Let me know, thanks!
It’s 1/2 teaspoon.
Can’t wait to try these! Do you use plain or vanilla Greek yogurt? Thanks. 🙂
I always use plain Greek yogurt in recipes.