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Chocolate Zucchini Muffins

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!
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 -14


Dry Ingredients

  • 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
  • 1/2 cup pecans
  • 1/3 cup semisweet chocolate chips

Wet Ingredients

  • 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


  • Chop pecans and chocolate chips in food processor or by hand to your desired consistency (I like my pecans fairly ground). Set aside.
  • 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.