Chocolate - Chocolate Chip Zucchini Muffins
Prep time
Cook time
Total time
Recipe type: Breads,Dessert
Serves: 24-30 muffins
  • 3 cups zucchini, shredded
  • 3 large eggs
  • 1 cup nonfat vanilla yogurt
  • 1 cup sugar
  • 1 cup Splenda (or use another cup of sugar)
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 2 cups whole wheat flour
  • ¼ cup cocoa powder, unsweetened
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup semisweet chocolate chips
  1. Preheat oven to 375°. Grease two muffin pans to accommodate 24 muffins. In a small bowl, combine zucchini, eggs, yogurt, sugar, Splenda, and vanilla extract; mix well. Combine remaining dry ingredients in a large mixing bowl, then pour wet ingredients into dry ingredients and mix just until incorporated. Add chocolate chips and stir to combine. Divide batter evenly between 24 muffins and bake until toothpick comes out clean, about 25-30 minutes. Remove from oven and let cool for 10 minutes before removing from pan. If not serving immediately, wrap in plastic wrap and store in the refrigerator or freeze up to 6 months.
I don't use muffin liners for lowfat muffins like these - the absence of fat seems to cause them to stick to the paper and you lose half of the muffin when you pull the liner off. If you do use liners, spray them with cooking spray before filling. If you want extra chocolate-y muffins, try using extra dark cocoa powder, or adding a couple of tablespoons more to the batter.