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Chocolate Zucchini Muffins

Chocolate Zucchini Muffins with DOUBLE the CHOCOLATE, ZERO added fat and a whole lot of yum!! This Chocolate Zucchini Muffins Recipe is baked with applesauce and vanilla yogurt that are crazy moist and chocolaty!  You will devour these by the handfuls - because you can!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 -14
Course: Breakfast , Snacks
Cuisine: American

Ingredients

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup pecans
  • 1/3 cup semisweet chocolate chips
Wet Ingredients
  • 1 egg lightly beaten
  • 1/3 non sweetened applesauce
  • 1/2 cup nonfat vanilla Greek yogurt
  • 1/4 cup skim milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini

Instructions

    Cup of Yum
  1. Chop pecans and chocolate chips in food processor or by hand to your desired consistency (I like my pecans fairly ground). Set aside.
  2. Preheat oven to 350 degrees F. Grease 12 muffin paper liners.
  3. Whisk together Dry Ingredients in a medium bowl. Whisk together Wet Ingredients in a large bowl. Gently sift Dry Ingredient into Wet Ingredients and stir by hand until just combined, no more then 10 seconds – they should still be lumpy. Do not over mix!
  4. Fill prepared muffin cups 2/3 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 - 20 minutes.

Notes

  • *If you want to use wheat flour, I suggest using 1/2 AP flour and 1/2 wheat flour, even still, the texture will not be the same.