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Home » Recipes » Breakfast Recipes » Muffins » Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins

Published on May 4, 2016, Updated August 26, 2020 by Kristin Maxwell | 17 Comments

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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.

Lowfat Double Chocolate Zucchini Muffins - made healthier with Greek Yogurt and applesauce instead of oil or butter

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.

Lowfat Double Chocolate Zucchini Muffins - made healthier with Greek Yogurt and applesauce instead of oil or butter

The 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!

Lowfat Double Chocolate Zucchini Muffins - made healthier with Greek Yogurt and applesauce instead of oil or butter

Double Chocolate Zucchini Muffins

Kristin
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Servings 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.
Tried this recipe?Let us know how it was!

For more healthy muffin recipes, try these:

Zucchini Carrot Oatmeal Muffins

Whole Wheat Applesauce Muffins made hearty and protein packed with Grape Nuts #pmedia #postwalgreens #ad

Whole Wheat Applesauce Crunch Muffins

Whole Wheat Strawberry Muffins - made tender and moist with the addition of Greek yogurt!

Whole Wheat Strawberry Muffins

morning glory muffins two

Morning Glory Carrot Muffins

For all breakfast recipes go HERE and for all recipes go HERE.

  Lowfat Double Chocolate Zucchini Muffins - made healthier with Greek Yogurt and applesauce instead of oil or butter

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About Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. Read more about Kristin HERE.

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  1. R Bowers says

    April 6, 2019 at 9:36 am

    Do you use sweetened or unsweetened applesauce?

    Reply
    • Kristin says

      April 10, 2019 at 11:35 am

      I always use unsweetened, but you could use either.

      Reply
  2. Abby says

    June 8, 2018 at 1:37 pm

    Hi! Can I use whole wheat flour or coconut or almond flour??

    Reply
    • Kristin says

      June 9, 2018 at 8:46 am

      I haven’t tried either, but I’m sure you could.

      Reply
  3. Julianne says

    January 14, 2018 at 5:11 pm

    I have plain vanilla yogurt on hand. Would that be fine to use instead of the Greek yogurt?

    Reply
    • Kristin says

      January 15, 2018 at 4:01 pm

      Yes you could use that instead. However I would cut the sugar back just a tad, maybe by 1/4 cup.

      Reply
  4. charlee says

    October 25, 2017 at 10:25 am

    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?

    Reply
    • Ann says

      July 26, 2018 at 2:27 pm

      Charlee I had the same problem with the sticking!! Made them once and they were perfect. Made two other batches with everything the same except the muffin papers, and they stuck horribly. If you find the problem I’d love to know. Thanks!!

      Reply
  5. Skye says

    September 22, 2017 at 3:48 pm

    Hi ,
    I’m just wondering if I have to take the water out of the zucchini of not ? Thanks

    Reply
    • Kristin says

      September 25, 2017 at 8:15 pm

      My preference is yes, but you don’t have to.

      Reply
  6. Jessica says

    September 4, 2017 at 6:08 am

    I was wondering what the best way to store these muffins is?

    Reply
    • Kristin says

      September 4, 2017 at 3:23 pm

      Store them in a tightly sealed container. I’d keep them in the fridge, too.

      Reply
  7. Dawn says

    August 13, 2017 at 5:21 pm

    What is the calorie count for the zucchini chocolate muffins

    Reply
  8. Mary Puetz says

    June 5, 2016 at 12:37 pm

    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!

    Reply
    • Kristin says

      June 6, 2016 at 9:20 am

      It’s 1/2 teaspoon.

      Reply
  9. Kara says

    June 5, 2016 at 10:30 am

    Can’t wait to try these! Do you use plain or vanilla Greek yogurt? Thanks. 🙂

    Reply
    • Kristin says

      June 6, 2016 at 9:19 am

      I always use plain Greek yogurt in recipes.

      Reply

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