Chocolate Zucchini Muffins

12
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In

Recipe: #35090

June 11, 2020



"Applesauce and Greek yogurt help keep the muffins moist as there is very little oil in the recipe. You can also add 1/2 cup pecans or walnuts when you add the chocolate chips if you like."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (101.7 g)
  • Calories 201.4
  • Total Fat - 7.7 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 151.2 mg
  • Sodium - 258.8 mg
  • Total Carbohydrate - 26.6 g
  • Dietary Fiber - 2.1 g
  • Sugars - 14.6 g
  • Protein - 8.5 g
  • Calcium - 86.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350F.

Step 2

Line muffin tin with liners or spray.

Step 3

In a medium bowl, whisk together yogurt, sugar, applesauce, eggs, oil and vanilla until well blended.

Step 4

Stir in zucchini and set aside.

Step 5

In a large bowl, whisk together both flours, cocoa, baking powder, baking soda and salt until well blended; stir in chocolate chips.

Step 6

Add wet ingredients to dry ingredients and stir just until dry ingredients are moistened; batter will be thick.

Step 7

Evenly spoon batter into prepared cups and bake for 20-22 minutes, or until a wooden pick inserted in center of muffin comes out clean.

Step 8

Cool on a wire rack and serve warm.

Tips & Variations


No special items needed.

Tags : Muffins

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