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
Description
Healthier Double Chocolate Zucchini Muffins taste just as decadent as sugary, full-fat muffins!
Ingredients
- 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
Directions
- 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!
Ooh these look delicious! I’m going to try making them asap. My husband and I get a weekly CSA and it has been full of zuccini for weeks! I love subbing applesauce for oil too – great idea.
What a great makeover you gave these! They look so good!
I love making my favorite treats at home just a little bit healthier! These look awesome!
Gosh I want these in my belly!!!
Yum! Perfect to use up the last of the summer zucchini :)
These look fabulous!!!
This is a perfect way to use up extra zucchini. Turn them into chocolate, muahaha.
I’ve tried making zucchini brownies and they were way too cakey but I bet adding it to muffins is perfect!
this may be a silly question, but when you sub applesauce for oil, is it a 1 for 1 substitution? For example, did this recipe originally call for 1/2 cup oil?
Not a silly question at all – you’re exactly right. I replaced 1/2 cup vegetable oil called for in the original recipe for 1/2 cup unsweetened applesauce (which is 2 of those little snack cups!)
I actually only used 1 of the little snack cups and they came out just fine.
I have a chocolate zucchini bread recipe and it has a touch of cinnamon, nutmeg, and cloves. I highly recommending adding these spices for an additional flare.
Must make now! Going to the store for buttermilk right at this very moment!
Kristin, these sound so delicious. Would be freezable too! And we would use Eggbeaters in place of the two eggs for lower cholesterol. Otherwise, yum yum yum!
Any chance you’ve figured out how many calories these ones are?
I haven’t! Livestrong has a recipe calculator tool: http://www.livestrong.com/recipes/my-recipes/
I followed the recipe exactly except I used a little less applesauce on accident, used dark chocolate chips, and made 24 muffins. I used two calorie calculators. One said 165 and one said 170 so I would just split the difference and say 167. These are delicious!!
Healthy(ier) + Double Chocolate = Winner
These sound so delicious! I have a question, do you blot the zucchini dry at all after shredding it? In my past experiences baking with zucchini, it can make for some very soggy baked goods so I just want to make sure. Thanks!
I didn’t, but if your zucchini is a bit watery I’d definitely drain then pat dry first.
These were a bit soggy for me but I used very farm fresh zucchinis so high water content. I think blotting or even pushing through mesh strainer would have been the perfect fix
YUM!!!! Making these stat.
I rediscovered your blog recently, after having been away for a while. I came back just in time for you birth announcement. Congratulations on your new addition! He is adorable. I will definitely try this recipe. As I am writing this, I’m eating one of your blueberry oatmeal breakfast bars from your post a few weeks back. I froze them just like you said and they are great! Thanks for all of the awesome ideas! :)
I’ve never met a muffin I didn’t like and these look and sound absolutely fabulous. I think my picky kids may even go for them…. with two types of chocolate, how could they not?
This recipe looks absolutely delicious! Love the fact that it’s a little healthier, too!
These look yummy! What about decreasing the amount of sugar even more and subbing in some real maple syrup? I’ve been doing that a lot lately and have had great success! Also did half and half butter and coconut oil in some cookies last week and they turned out really well. I’m all for making treats and snacks more healthy! Thank you so much for all of the great recipes.
These sound really good! I love swapping applesauce and applesauce for yogurt.
This recipe was very timely…I had just taken out a package of shredded zucchini to make your other zucchini muffin recipe today. The chocolate zucchini muffins are wonderful ! My kids love to snack on any kind of muffin so I try to make them healthy and tasty. I subbed plain greek yogurt for the buttermilk and coconut palm sugar for white sugar. This recipe is a keeper and kid tested and approved !
Not sure if they still have it on the menu, but the DM Art Center’s lunch cafe had a TO DIE for chocolate zucchini cake available by the slice for dessert. I’m sure it’s not a healthier version, but it’s totally worth it!
I seriously was just googling “healthy zuchini recipes” and nothing looked great – but then I saw your site and recipe – we have a very large zuke to use tonight!
As an FYI, you cannot sub whole wheat flour for white flour in baked goods. It will make the muffins dense and give off a bitter taste.
Well don’t these just look yummy!?:) Oh and you look fabulous by the way!:) That sweet little one of yours gets his looks honest!:) I’ve truly enjoyed watching your exciting new journey!:) Hope you are well and love these muffins!!
I made these today after I read the post this morning….. YUM!!! So delicious :) and I love the applesauce substitution. I will be doing that a lot more often for all sorts of treats. Love your blog and all your delicious recipes :) THanks!
We have a similar recipe for a double chocolate sheet cake. We switch out the eggs with 4 tsp flax seed and 2 TBS water, and use sour milk because we rarely have buttermilk on hand. Save some of the chocolate chips from the batter (we use semisweet) to sprinkle on the top of the muffin, along with a bit of turbinado sugar.
I forgot – we also add 1/2 teaspoon each of cinnamon, cloves and ginger to the batter. It gives it that extra special taste.
Yum these look so damn good!! :)
I just baked these last night and they turned out sooo delicious! I actually only used 1 of the little snack cups of natural applesauce but my zucchini was pretty watery. That explained why the batter was so thick! But they still turned out great! I’ll have to substitute applesauce for oil more often.
I have to run to the store and buy some zucchini. :) These look delicious!
Is that imitation vanilla? Say it isn’t so!
Your muffins look wonderful! I love baking with zucchini b/c it adds so much moisture and keeps everything so nice and soft! And with the chocolate, mmm, so good! Never would guess they’re on the healthier side. Pinned!
I noticed in your pictures that you used both foil and paper muffin liners. Is that personal preference or a baking rule everybody know except me? BTW you have the most beautiful baby boy! Love seeing the pics.
The liners actually came like that!
Zucchini is such a great sneaky healthy ingredient. Can’t wait to make these!
These are so good! I just made them this morning and have devoured one. Thanks for the recipe! They are so light and fluffy and not at all “door stoppers” (as my dad likes to call hardened or too heavy baked goods).
Oooooh!!! I made these earlier this week and they turned out amazing! Thanks for the recipe – my husband and I have been chomping on them all week. We also found that they freeze really well; since it’s just the two of us, I froze half of them and we’ve already defrosted quite a few! Also, I figured out the calorie content – I estimate that they are about 230 calories a piece (although I made 18 muffins, not 21). Thanks again!!!!
I made a batch of these and everyone went completely bananas over them. My vegan friend and my anti-vegetable boyfriend both housed two each in a sitting. I’m sharing far and wide – thanks!
Just got around to making these on Sunday and SO DELISH! Great with or without the chocolate chips too – forgot to add to batter so put some on top. Yum. = )
I just made these, substituting 1 tsp Stevia for the 1 Cup Sugar, and 2 1/2 cups of a flour mix (3 cups Unbleached All-Purpose Flour, 1 Cup Whole Wheat Flour, 1 Cup Brown Rice Flour and 1 Cup Quick Cooking Oats). I used semi-sweet mini chocolate chips. They are in the oven now. I’m holding my breathe!
They turned out absolutely fabulous! I could not have found a better recipe to substitute stevia in. The flavour is very well balanced, and the moisture and texture are perfect. I tried and failed at another recipe recently and wasn’t sure I wanted to make another go of it, but I’m so glad I did! Note: I used a larger muffin pan, so it made 12 muffins, which needed to bake for 30-33 minutes instead of the 15-17. I calculated that there are 285 Calories per (large) Muffin, 33 Grams of Carbohydrate, 16 Grams of Fat and 5 Grams of Protein and 4 grams of Sugar.
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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.
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.
[…] source: http://iowagirleats.com/2013/09/11/healthier-double-chocolate-zucchini-muffins […]
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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!!
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.