Chocolate Zucchini Muffins
They could pass as cupcakes in all honesty. Muffins that could be a cupcake? Um, yeah, sign me up!
My grandma used to make this amazing chocolate zucchini cake studded with gooey chocolate chips. It was so insanely good and then I went and grew up and moved far away and kind of forgot about that amazing cake until about a month ago when I was going over in my head all of the recipes I need to get from her for my personal recipe book.
But then I started thinking about making that cake, but making it a little healthier and in muffin form. And it works. It totally works. These muffins might be my favorite muffin recipe I’ve made. My banana chocolate chip muffins have been sitting on top of my list for a long time, but these chocolate zucchini muffins might have just knocked them down a peg. The muffins are super…ok, I’m going to say the word that might make you cringe…moist. I said it, but that’s really the best word to describe these. They are also perfectly rich and chocolatey, which makes them seem more like they should be a dessert and not a muffin.
So what else is good about these muffins? There is no butter, just a bit of oil and unsweetened applesauce. They do contain sugar so I would consider them a splurge for breakfast, but I also have been eating them for dessert!
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2/3 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg, lightly beaten
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1/3 cup milk
- 1/2 teaspoon vanilla extract
- 1 cup grated zucchini
- 2/3 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Prepare a muffin pan by spraying cavities with non-stick spray or insert muffin liners.
- In a large bowl, stir together the flours, sugar, cocoa powder, baking soda, salt, and the cinnamon. Set aside.
- In a separate bowl, whisk together the egg, applesauce, vegetable oil, milk, and the vanilla extract. Pour the wet ingredients into the dry ingredients until just combined. Fold in the zucchini and the chocolate chips.
- Divide the batter evenly amongst each cavity (I used a large cookie scoop). Bake the muffins for 20-25 minutes or until a toothpick inserted comes out clean. Let muffins cool. Store leftovers in an airtigth container.
Serving Size:1 muffin
Amount Per Serving: Calories: 215 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 16mg Sodium: 161mg Carbohydrates: 33g Fiber: 3g Sugar: 18g Protein: 4g