Healthy Double Chocolate Zucchini Muffins

I prefer mini morsel chocolate chips, as they will sink slightly in the batter. Can use dark chocolate if you prefer, or exclude them to save on nutrition. I found that the paper liners stick alot because it's so moist, may prefer to just grease the tin instead. Can be made as a loaf or large muffins, just adjust cooking time. Large muffins took 28 minutes to bake.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them. Set aside.

Step 2

In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Set aside.

Step 3

In a separate bowl, combine the eggs, yogurt, maple syrup, sugar, applesauce, and vanilla. Mix until well combined.

Step 4

Add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.

Step 5

Fold in the zucchini.

Step 6

Divide the batter evenly among the 12 muffin cups, filling until they’re about 3/4 of the way full. I like to use an ice cream scoop, one generous scoop per cavity. Top with chocolate chips.

Step 7

Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

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