Chocolate Zucchini Muffins

Adapted from In Erika’s Kitchen

3 eggs

¼ cup brown sugar

½ cup white sugar

1 cup vegetable oil

1/3 cup dark cocoa powder

1 1/2 tsp pure vanilla extract

3 cups zucchini, grated

⅓ cup applesauce

2 cups white wheat flour

1 cup all purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

1 cup bittersweet chocolate chips

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, sugar, oil, cocoa powder and vanilla.

Mix in the zucchini and applesauce.

In a separate bowl, whisk the flour, baking soda, baking powder, salt and cinnamon.

Add the dry ingredients to the wet. Gently mix with a rubber spatula, being careful not to mix.

Fold in the chocolate chips.

Fill muffin cups about ¾ full.

Bake about 18 minutes in preheated 350 degree oven until the muffins spring back when touched or a toothpick comes out clean (about 10 minutes for mini muffins).

Remove the muffins from the pan and cool on a wire rack.  

Printed from