Make: Double Chocolate Zucchini Muffins

I’m a bargain shopper by nature, so it was hard to pass up zucchini being sold for 25 cents at my local farmers’ market recently. But buying an apocalyptic supply of zucchini left me with one tiny problem: What the heck could I do with all of it? If you remember my zucchini turkey burgers from a few weeks ago, you already know that grated zucchini both inspires and challenges me. So now that I (successfully!) snuck zucchini onto your dinner plate, I’d thought I’d take on breakfast. Ergo: Double Chocolate Zucchini Muffins.

If we’re being perfectly honest here, I should tell you that these muffins made me spazzy-happy. Their appearance makes you think brownie, but the flavor is so much more complex—lemon, cinnamon and, obviously, the chocolate create a flavor profile that is at first interesting, and then addicting. Besides the flavor, the consistency is what really threw me for a loop. They are as soft and fudgy as any cupcake! The three cups of grated zucchini add moisture (and fiber!), but I promise you’ll barely notice they’re there.

Enjoy a muffin with a piping hot latte and you’ve got a breakfast that’s absolutely, positively sure to get you going.

Double Chocolate Zucchini Muffins
Makes 20

½ c. sugar
½ c. honey
¼ c. canola or vegetable oil
½ c. unsweetened applesauce
2 tsp. vanilla
2 eggs
1/3 c. nonfat or lowfat plain Greek yogurt
Zest and juice of l lemon
3 c. shredded zucchini, squeezed dry (about 1 large zucchini)*
¾ c. all purpose flour
1 c. whole wheat flour
¼ c. ground flax
½ c. cocoa powder
1 ½ tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
½ c. bittersweet chocolate chips, chopped

*Grate zucchini on the largest holes of a cheese grater. Gather the grated zucchini in a clean kitchen dish towel and wring dry as tightly as possible to squeeze out excess water.

1. Preheat oven to 350 degrees and spray two muffin tins with nonstick spray.

2. In a large mixing bowl, whisk sugar, honey, oil, applesauce and vanilla until smoothly combined.

3. Add eggs, one at a time, whisking well to combine.

4. Stir in yogurt and lemon zest/juice. Gently stir in zucchini and set aside.

5. In a medium mixing bowl whisk flour, whole wheat flour, flax seed, cocoa powder, baking soda, salt and cinnamon until combined.

6. Add dry ingredients to wet and stir gently until barely combined. Add chips and stir just until evenly distributed.

7. Spoon batter into muffin tins and bake for 18 to 20 minutes or until the tops are set when touched with a finger.

8. Let cool five minutes in tin and remove to wire rack to cool completely. If freezing, let cool to room temperature before arranging in ziplock plastic bags (I freeze in pairs) and placing in the freezer.

Per muffin: 158 calories, 5.3 fat grams (including 1.5 grams saturated fat), 18 milligrams cholesterol, 227 milligrams sodium, 26 grams carbs, 1.8 grams dietary fiber, 15.4 grams sugar, 3.4 grams protein.


Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.