Chocolate Zucchini Muffins with DOUBLE the CHOCOLATE, ZERO added fat and a whole lot of yum!!
This Chocolate Zucchini Muffins Recipe is baked with applesauce and vanilla yogurt that are crazy moist and chocolaty! You will devour these by the handfuls – because you can!
Mother approved.
A while back, we decided to get a new refrigerator, one with a stacked refrigerator/freezer so we could have more room (or more accurately so I could have more room). We sold our old refrigerator on Craigslist to the nicest couple. The wife learned I had a food blog so when they picked up the refrigerator, she brought me zucchini and a bounty of fresh herbs from her garden. Did I already say they were the nicest people?!
I knew of a few recipes I wanted to make with the fresh herbs and zucchini (Roasted Garlic Vegetable and Lemon Basil Chicken Linguine!) and decided to make zucchini muffins with the rest of the zucchini. The more I thought about zucchini muffins, the more I thought about how I wanted them to be chocolaty, really chocolaty.
But zucchini usually implies healthy, so I thought I would add the chocolate but take out the fat. So while these muffins are not sugar free muffins, they are ZERO added fat muffins! Instead of oil, I used nonfat vanilla yogurt (I’m a complete obsessed of this yogurt all by itself) and unsweetened applesauce.
The result of these Chocolate Zucchini Muffins is the most moist, most chocolaty, addicting muffins ever! I was eating them and eating them like a crazy person, I just couldn’t stop!
I brought a double batch of these Skinny Double Chocolate Zucchini Pecan Muffins to a girl’s night and they were a hit! The kids loved them (pictured at the top of this post) and my girlfriends loved them, stuffing their purses with the leftovers.
I know you AND your kids will love these moist, Chocolate Zucchini Muffins bursting with chocolate chips and pecans with zero added fat. What is not to love?! Go ahead, stuff your purse…and then your face.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings | -14 |
- 1 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/3 cup semisweet chocolate chips
- 1/2 cup pecans
- 1 egg lightly beaten
- 1/3 non sweetened applesauce
- 1/2 cup nonfat vanilla Greek yogurt
- 1/4 cup skim milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
Ingredients Dry Ingredients
Wet Ingredients
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- Chop pecans and chocolate chips in food processor or by hand to your desired consistency. (I like my pecans fairly ground)
- Preheat oven to 350 degrees F. Grease 12 muffin paper liners.
- Whisk together Dry Ingredients in a medium bowl. Whisk together Wet Ingredients in a large bowl. Gently sift Dry Ingredient into Wet Ingredients and stir by hand until just combined, no more then 10 seconds – they should still be lumpy. Do not over mix!
- Fill prepared muffin cups 2/3 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 - 20 minutes.
*If you want to use wheat flour, I suggest using 1/2 AP flour and 1/2 wheat flour, even still, the texture will not be the same.
Carlsbad Cravings Original
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You might also like:
Almost No Bake Mini Chocolate Peanut Butter Mini Pies
Blueberry Maple Cornbread Muffins
Skinny Garlic Parmesan Mozzarella Fettuccine Alfredo
Skinny Aloha Bliss Pineapple Protein Smoothie
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Alisha H says
Those look so good! I have zucchini in the house for once, but I have no chocolate. I bet my daughter would love these.
cindy says
I have a recipe page & blog, and mostly recipes on Pinterest ** pinned yours for my fans
Bola says
I just had lunch but now I am hungry just looking at those delightful pictures!
Chantale says
This looks so good! Do you think this could be good with gluten free flour?
Jen says
Thank you Chantale! Substituting gluten free flour usually works pretty well with muffins so although I haven’t tried it myself, I think they could definitely turn out well. Please let me know if you try them!
Sophia @ NY Foodgasm says
LOVE this awesome skinny recipe! Great job butting the fat and keeping all the flavor!
Melissa Smith says
I honestly don’t know which word in the recipe title I like most. My brain is on overdrive right now & I seriously cannot wait to make these!
Taya says
Ok, at first I thought what in the world! But it’s not much zucchini, so I guess the taste won’t overwhelm the chocolate!
MickiK says
OH, just yum! Chocolate and pecan together are one of my very favorite combinations. I think zucchini would make them so very moist as well.
Joanna Sormunen says
There is too much goodness in this post, lol. Chocolate pecan is just absolutely yummylicious! And then the other links… Thank you!
Becca Rose says
Just made this amazing recipe! I made it as a cake because I didn’t want to take the time to make cupcakes but it still turned out so moist and delicious I doubt it will last the night. I told T that he better enjoy the little piece I gave him because I’m going to eat the rest of it. heh heh. It’s nice to be able to give the kids a healthier dessert and have them enjoy it too. I loved the spices and pecans, which gave it a good texture and flavor – yum yum yum. Thank you!
Jen says
Rebecca Rose, I love that you made this recipe already and what a great idea to make it into a cake! Thanks so much for letting me now how much you and Tim loved it – that makes me so happy! and I hope you did get to eat the rest of it 🙂
tina finney says
Do you have the nutritional info handy? Im interested in how many calories in each muffin.
They look amazing!
Jen says
Hi Tina, I don’t have the info handy, but you can get it at http://www.myfitnesspal.com/recipe/calculator Thanks!