Chocolate Zucchini Muffins Recipe

"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 is 12 servings

Metric US

I've Tried It

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 by Step Method

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.

Chocolate Zucchini Muffins

Ingredients