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 more than anything? The fact that said muffins have about a bazillion 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 (parents always have something good to nibble on, no?) where I found some freshly baked Double Chocolate Zucchini Bread sitting on the counter. SCORE. The bread was dense, it was moist, and most importantly, it was packed with two types of chocolate.
I demanded the recipe from my Mom then tweaked a few ingredients to cut out some fat and sugar, and then baked ’em up hot and fresh as Healthier Double Chocolate Zucchini Muffins. You guys, these muffins are insane. 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 blend or all-purpose flour, 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!
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Healthier Double Chocolate Zucchini Muffins
Healthier Double Chocolate Zucchini Muffins taste just as decadent as sugary, full-fat muffins!
- 1/2 cup butter, softened to room temperature
- 1/2 cup unsweetened applesauce
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2-1/2 cups gluten-free flour blend OR all-purpose flour (muffins will not be GF if using AP flour)
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups shredded zucchini
- 1 cup chocolate chips
- Preheat oven to 325 degrees. Line a muffin tin with liners then lightly spray with nonstick spray. Set aside.
- Beat butter, unsweetened applesauce, and sugar in a large mixing bowl. Mixture will look curdled. Add eggs then mix to combine. Add vanilla and buttermilk then mix to combine.
- In a separate bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients in 3 batches, mixing until just combined before adding the next batch. Add zucchini and chocolate chips then mix until just combined.
- Scoop batter into liners filling 3/4 of the way full. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in muffin tin for 3 minutes then remove to a cooling rack to cool completely.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
These are the type of muffins that are so luscious that they’re almost sticky on top, you know what I mean? So incredible. Hope you enjoy!
Hi! I’ve made these twice now. I’ve followed the recipe to the T. My muffins are turning out dense and dry. What could be the reason for that?!
Hi Sid, I’m sorry to hear that! What type of flour are you using?
Do you think you could sub coconut oil for the butter? Can’t wait to try this!
do you swap veg oil for applesause in all your baking recipes?
I will usually swap up to 1/2 cup oil for applesauce and still get the same results, but no more than that.
I have made these twice in the last 2 weeks and they are one of my favorite recipes from your site! I was actually going to suggest you repost the recipe for those who are newer to your site and may not have seen the recipe the first time around. Love them!
I’m so glad to hear it, Lynn! They really hit the spot!!
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Autumn S. 06.20.2014
Just made these last night for a family dinner. I used half the chocolate chips and they were great! Thanks so much; they were totally devoured and everyone wants the recipe.
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Just made these today. Wanted something chocolatey, but still supporting my healthier choices. This hit the spot. And my picky 2 year old devoured it.
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