You know what I love more than anything? Those chocolate muffins from Costco that are the size of your head. You know what don’t love? The fact that said muffins have about a million calories in the muffin top alone (and really, who puts that much effort into eating the stump?) Seriously though, I did a little digging and those babies clock in at nearly 700 calories a piece. That’s madness! In search of a sweet treat the other day, Lincoln and I headed over to my parents house where I found freshly baked Double Chocolate Zucchini Bread sitting on the counter. The bread was dense, it was moist, and most importantly, it was packed with two types of chocolate. My Mom gave me the recipe which I tweaked to cut out some fat and sugar, then baked them up hot and fresh as Healthier Double Chocolate Zucchini Muffins. These muffins are incredible! Pretty much cupcake level, but there’s absolutely no need for icing here!
You would never guess these double chocolate zucchini muffins are made healthier than store-bought by swapping out extra oil for unsweetened applesauce, reducing the amount of sugar from the original recipe, and sneaking in fresh-grated zucchini which keep the muffins ultra-moist and squishy – and adds a boost of veggie goodness. The recipe comes at a perfect time, too, because if you’re anything like me and my Mom, your kitchen counter is littered with zucchini plucked from your own garden, your neighbor’s garden, your friend’s cousin’s grandma’s garden. Everyone’s trying to unload. It’s definitely zucchini season!
Studded with sweet chocolate chips, these Healthier Double Chocolate Muffins taste just as decadent as muffins made with more fat and sugar. Enjoy warm out of the oven while the chocolate chips are still melty for a seriously Heavenly experience. Start the Healthier Double Chocolate Zucchini Muffins by mixing together 1/2 cup softened butter, 1/2 cup unsweetened applesauce, and 1 cup sugar in a large bowl. I rarely bake these days without swapping vegetable oil, which the original recipe called for, for unsweetened applesauce. You cannot tell the difference and think of all the calories you save.
Next mix in 2 eggs, 1/2 cup buttermilk (which also contributes to the lusciousness of these muffins) and 1 teaspoon vanilla.
In a separate bowl, mix together 2-1/2 cups gluten-free flour baking blend (or AP flour if not GF), 1/4 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon each baking powder and salt. Add the dry ingredients into the wet ingredients in 3 batches.
Finally add in 2 cups shredded zucchini, and 1 cup chocolate chips. Double chocolate, FTW!
Scoop the batter into nonstick sprayed muffin liners until they’re 3/4 of the way full. I use an ice cream scoop to make sure they’re all filled to the exact same level.
Bake for 15-17 minutes at 325 then devour these delicious (healthier) double chocolate zucchini muffins!
These are the type of muffins that are so luscious that they’re almost sticky on top, do you know what I mean? So incredible. Hope you enjoy!
Like this recipe? Share it with friends!
