Chocolate Zucchini Muffins
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Chocolate Zucchini Muffins
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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!
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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 applesauce non sweetened
- 1/2 cup Greek yogurt nonfat, vanilla
- 1/4 cup milk skim
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded
Instructions
- Chop pecans and chocolate chips in food processor or by hand to your desired consistency (I like my pecans fairly ground). Set aside.
- Preheat oven to 350 degrees F. Grease 12 muffin paper liners.
- 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!
- 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.
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