Double Chocolate Zucchini Muffins

A close up of Chocolate Muffins and zucchini

4 from 3 votes

Double Chocolate Zucchini Muffins

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.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Kristin Maxwell

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

Freeze cooled muffins in a bag. Then just pull a few out at night and they will be ready for breakfast!

This originally called for using paper liners, but a lot of people have had trouble with those sticking. So I've updated the recipe to simply grease the muffin pan instead.

Nutrition

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