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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
1x
2x
3x
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:
1
muffin
Calories:
245
kcal
Carbohydrates:
31
g
Protein:
4
g
Fat:
13
g
Saturated Fat:
2
g
Cholesterol:
31
mg
Sodium:
90
mg
Fiber:
2
g
Keyword
chocolate zucchini muffins, zucchini muffins
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