Double Chocolate Zucchini Muffins
Double Chocolate Zucchini Muffins are extra chocolatey and delicious, full of sweet chocolate chips and savory zucchini. They make a delicious snack or dessert and are a great way to use up an abundance of fresh garden zucchini.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ cup sugar
- 1 ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- ¾ cup milk
- 1 large egg
- 2 teaspoon chocolate extract, *see notes for substitution
- 2 cups shredded zucchini
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350℉. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, unsweetened cocoa powder, sugar, baking powder, baking soda and salt. In a separate mixing bowl combine the applesauce, egg, milk and chocolate extract. Stir until well combined.
- Pour the wet ingredients into the large mixing bowl of dry ingredients. Mix until just combined. Fold in the shredded zucchini and chocolate chips.
- Fill the muffin cups almost to the top with muffin batter. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack for 5 minutes before serving or storing.
Notes
Chocolate extract: vanilla or almond extract can be used as a substitution.
Storing: Keep in an airtight container at room temperature for 2-3 days. Freeze for up to 6 months in freezer safe storage bags. Thaw overnight in the fridge or quickly in the microwave.
Nutrition
Serving: 2ozCalories: 111kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 12mgSodium: 163mgPotassium: 145mgFiber: 2gSugar: 11gVitamin A: 63IUVitamin C: 3mgCalcium: 33mgIron: 1mg
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