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!
These sound really good! I love swapping applesauce and applesauce for yogurt.
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.
This recipe looks absolutely delicious! Love the fact that it’s a little healthier, too!
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?
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! :)
YUM!!!! Making these stat.
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
Healthy(ier) + Double Chocolate = Winner
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!!
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!
Must make now! Going to the store for buttermilk right at this very moment!
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.
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.
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!
These look fabulous!!!
Yum! Perfect to use up the last of the summer zucchini :)
Gosh I want these in my belly!!!
I love making my favorite treats at home just a little bit healthier! These look awesome!
What a great makeover you gave these! They look so good!
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.