Double Chocolate Zucchini Muffins
With Valentine’s Day just around the corner and a craving for chocolate that cried to be fulfilled, these muffins jumped out at me when I discovered them. I also wanted to make a gluten-free goody for my son and his wife who are expecting a baby any one of these days. Since I have discovered that anything with chocolate or cocoa is easy to convert to gf, these seemed like a safe bet to convert. They did not disappoint; the conversion worked like a charm.
To begin with, they are relatively low calorie, with Greek yogurt, applesauce and zucchini as the key moistening agents. My daughter and I had made applesauce before Christmas, so I had lots of it on hand. I have to admit, I added more chocolate chips than the original recipe called for, because more is always better when it comes to chocolate chips, yes? Of course, yes.
We used McIntosh for our applesauce this time. Often I use a blend of whatever red apples are in season, but we were a little late to do a blend this time, and there were nice red Macs available so that’s what we used. They produced a nice pink sauce with excellent flavour, so no complaints. I do like a nice pink sauce.
This post is sponsored by Martin’s Family Fruit Farm, who have taken pains to make your apple-buying experience as safe and pleasant as possible during Covid.
Note of apology: I was not able to get my recipe title displaying properly below, so I had to add it manually. As a result, the print button is missing. I am sorry for the inconvenience.
Double Chocolate Zucchini Muffins
Ingredients
In a medium bowl, whisk together eggs, brown sugar, applesauce, Greek yogurt, oil, vanilla, and zucchini. In a large measuring pitcher whisk together the two flours (*whole wheat can be substituted with more all-purpose flour, if desired), cocoa powder, baking powder, soda, and salt. Fold into the bowl of wet ingredients only until mixed. Lightly stir in the chocolate chips. The batter will be fairly thick. Scoop into prepared muffin cups (a snap-and-release ice cream scoop works great for this). Bake for 20 – 23 minutes or until a wooden pick comes out clean or slightly crumby. Cool on a wire rack. Unlike most muffins, these are great warm or cold. Yield: 12 large muffins *For the gluten-free muffins, I substituted Namaste all-purpose gf flour for the all-purpose and sorghum flour for the whole wheat flour. Add an extra egg for binding the batter and extra fluffiness.Directions
Preheat oven to 350 F (177 C). Spray a 12-cup muffin tin with cooking spray or use paper liners.
Orchard News and Chews 
January 28, 2021 at 4:50 pm
[…] Double Chocolate Zucchini Muffins — Orchard News and Chews […]
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February 4, 2021 at 11:11 am
Hi Rose,
For this recipe, how much Greek yogurt does it need? I’m seeing Greek yogurt in the directions but not in the list of ingredients.
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February 4, 2021 at 11:16 am
Hi! It is 3/4 cup. I missed adding the amount in my first edition but a kind friend notified me and it has been included since then. Did you print or save the first publication? I think if you go to the recipe now it should be there. My apologies for the omission. Let me know if you still can’t see it.
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March 3, 2023 at 3:26 am
Thannk you for sharing this
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