Double Chocolate Zucchini Muffins skimp on calories, not on flavor! They are tender and oh so incredibly (dare I say it?) moist. All the chocolate flavor you crave, with less fat and calories since they are made with applesauce and Greek yogurt instead of butter or oil.
I was having a serious chocolate craving the other night, but being that it was 8:00 I knew I would need to satisfy that craving with something that was a little lighter on calories. I had a bunch of zucchini in my fridge from a grocery store sale last week, and I’d been dying to try this double chocolate zucchini bread recipe. I decided to try making them as muffins instead, and I changed up the recipe a little bit, to make them a tad lighter.
MY LATEST VIDEOSThe best part about these Double Chocolate Zucchini Muffins is that they are low in fat and calories, and they have tons of zucchini. I’d say that qualifies them as a healthy and delicious breakfast…or maybe dinner? Whatever you decide, I promise they are absolutely delicious!
Double Chocolate Zucchini Muffins
Prep
Cook
Total
Yield 12 muffins
Ingredients
- 1/4 cup applesauce
- 2/3 cup nonfat plain Greek yogurt
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 cup cocoa
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 1/2 cups shredded zucchini
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees. Place paper muffin cups in a 12-cup muffin pan.
- In a medium sized bowl, stir together applesauce, Greek yogurt, eggs and vanilla until well combined and smooth.
- In a separate larger mixing bowl, whisk together flour, sugar, salt, baking powder, baking soda and cocoa. Pour the yogurt mixture into the dry mixture and stir together until combined.
- Stir in zucchini, then fold in chocolate chips.
- Divide batter into prepared muffins cups. Dot each cup with a few chocolate chips, if desired.
- Bake at 375 degrees for about 22 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Cool in the pan for about 10 minutes before transferring muffins to a wire rack to cool completely.
For more healthy muffin recipes, try these:
Zucchini Carrot Oatmeal Muffins
Whole Wheat Applesauce Crunch Muffins
Whole Wheat Strawberry Muffins
For all breakfast recipes go HERE and for all recipes go HERE.
Hi! I’m Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.
Can’t wait to try these! Do you use plain or vanilla Greek yogurt? Thanks. 🙂
I always use plain Greek yogurt in recipes.
Hi Kristin!
Just wanted to ask how much baking soda to put in the recipe? Its in the body of recipe but not the ingredients list. Let me know, thanks!
It’s 1/2 teaspoon.
What is the calorie count for the zucchini chocolate muffins
I was wondering what the best way to store these muffins is?
Store them in a tightly sealed container. I’d keep them in the fridge, too.
Hi ,
I’m just wondering if I have to take the water out of the zucchini of not ? Thanks
My preference is yes, but you don’t have to.
these muffins were a delight! thank you 🙂
just one question, why do you think they stuck so bad to the muffin cups? could i have over mixed? did that happen to you?
I have plain vanilla yogurt on hand. Would that be fine to use instead of the Greek yogurt?
Yes you could use that instead. However I would cut the sugar back just a tad, maybe by 1/4 cup.