Chocolate Zucchini Muffins

Inspired by this recipe for zucchini bread, the handheld version is just as tasty and a wonderful way to add vegetables to your diet. Make these healthy muffins for breakfast or a snack to take along to work or camp this summer.

Chocolate Zucchini Muffins

Make these healthy muffins for breakfast or a snack to take along to work or camp this summer.

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Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Diet Vegetarian

Ingredients

  

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• 1 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 cup grated zucchini
• 1/2 cup chocolate chips

Instructions

 

• Preheat oven to 350-degrees F.
• Line a 12-cup muffin pan with paper liners.
• In a large bowl whisk together flours, cocoa, baking soda, salt, and cinnamon; set aside.
• Using an electric mixer, combine sugar canola oil and applesauce; mix on low until combined.
• Add eggs, vanilla extract, and lemon juice and mix on low speed until well combined.
• Slowly add flour mixture and mix until just combined.
• Using a spatula, fold in zucchini and chocolate chips.
• Use an ice cream scoop to divide the batter evenly in the muffin pan.
• Transfer to the oven and bake for 20 minutes or until the toothpick inserted into the center of a muffin comes out clean.
• Set aside to cool.

Nutrition

Serving: 1muffinCalories: 245kcalCarbohydrates: 31gProtein: 4gFat: 13gSaturated Fat: 2gCholesterol: 31mgSodium: 90mgFiber: 2g

Keyword chocolate zucchini muffins, zucchini muffins

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