These Double Chocolate Zucchini Muffins are a healthier version of this late summer snack that everyone loves. Lot’s of dark chocolate and zucchini, but less sugar and oil. They’re absolutely delicious!
It’s that time of year when everyone that planted zucchini is now trying to hand off bags of them to everyone they know. Zucchini plants really don’t mess around.
I actually didn’t plant zucchini this year, but my parents did and I can’t stop by their house now without being offered a zucchini (or five) before I leave. But I’m not complaining, not even a little! Lot’s of zucchini means I can make all the zucchini soups, breads, galettes, and muffins that we love this time of year.
But These Double Chocolate Zucchini Muffins are at the top of everyone’s favorite list right now.
I made a batch of my Grandma’s Best Zucchini Bread Ever last week, but instead of adding the pecans/walnuts that it called for, I threw a few handfuls of dark chocolate chunks into one of the loaves. It was delicious . . . and it got me thinking.
That thinking I did led directly to these Double Chocolate Zucchini Muffins.
Double Chocolate Zucchini Muffins
First, I looked around for a good chocolate zucchini recipe, but they all had so much oil and sugar. Since I was hoping to make a big batch of these to freeze and pull out for school lunch boxes, I didn’t want them to be quite so decadent.
So, I worked on this slightly healthier version until we got it just right. These have only a 1/2 cup of sugar (vs. the 1 1/2 and even 2 cups that some recipes called for) and only 1/4 cup of oil (I subbed in a 1/2 cup of applesauce for the rest of the oil and you can’t even tell the difference). Now, I did add some dark chocolate chunks in there, but I’m going to stand firmly in the “dark chocolate is healthy” camp, so no problems there (wink).
As with most of my muffin recipes here on Some the Wiser, you can play around with this one and still end up with a delicious muffin. I used mostly all purpose flour, with a 1/2 cup of whole wheat thrown in for good measure. You can flip that ratio and still enjoy your muffin – this is something I do all the time.
These zucchini muffins are also good if you want to sub in honey or maple syrup for the sugar. You can even add more or less dark chocolate. And if you’re a nut lover, throw ’em in!
I like to make a batch of these Chocolate Zucchini Muffins as mini muffins too because they’re so good in the kids’ school lunch boxes. Just watch out, sometimes they enjoy them so fast that I don’t have any left for the freezer.
Thank goodness for all the zucchini abundance right now – I see a lot more of these in our future!
- 1 cup all purpose flour
- ½ cup whole wheat flour
- ½ cup cocoa powder
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- ¼ cup coconut oil, room temperature (or canola oil)
- ½ cup applesauce
- 2 teaspoons vanilla
- 1 cup shredded, packed zucchini, squeezed lightly to remove some of the moisture
- ½ to 1 cup chocolate chunks or chips
- Preheat oven to 400 degrees Fahrenheit. Grease a standard muffin tin, or use paper liners.
- In a large bowl, whisk together the dry ingredients.
- In a medium bowl, combine the eggs, oil, applesauce, and vanilla and whisk until smooth. Stir the zucchini into this mixture.
- Make a well in the center of the flour and pour in the zucchini applesauce mixture. Stir just until combined, being careful not to over mix. If using, fold in the chocolate chunks.
- Scoop about ⅓ cup of batter into each muffin tin cup. Bake for 15 minutes or until muffins are golden and spring back when lightly pressed.
- Remove from pan and cool on wire rack