Double Chocolate Chip Zucchini Muffins

When I came across this recipe the first thing I thought was “Yum!” And the second thing I thought was “this is the perfect way to get my chocolate loving, picky eater son to enjoy a treat that has a vegetable and fruit in it. Brilliant!!”

I’d like to state for the record that baking chocolatey treats is not the only way I try to get fruit and veggies into my son, but this recipe is a bonus.

The use of shredded zucchini, applesauce and Greek yogurt not only add a little healthy kick to these muffins, but they also provide a wonderfully soft, fluffy texture to them that almost reminds me of cake, but not quite as crumbly. It is definitely a must try!

INGREDIENTS

• 1 cup all-purpose flour

• 3 tablespoons unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 2/3 cup sugar

• 1/4 cup applesauce (or you can use vegetable oil)

• 1/4 cup plain Greek yogurt

• 2 large eggs

• 2 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 cup shredded zucchini

• 1/2 cup chocolate chips

INSTRUCTIONS

• Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with non-stick spray; set aside.

• In a large bowl, combine flour, cocoa powder, baking powder, cinnamon and salt.

• In a large glass measuring cup or another bowl, whisk together sugar, applesauce, Greek yogurt, eggs, butter and vanilla.

• Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Stir in zucchini and chocolate chips.

• Scoop the batter evenly into the muffin tray. Place into oven and bake for 20-22 minutes, or until a tester inserted in the center comes out clean.

• Remove from oven and cool on a wire rack.

*Recipe courtesy of www.damndelicious.net

#recipes #baking #muffins