Healthier Double Chocolate Zucchini Muffins
Try this Healthier Double Chocolate Zucchini Muffins recipe
Try this Healthier Double Chocolate Zucchini Muffins recipe
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1/2 cup unsweetened applesauce
- 1 cup chocolate chips
- 1/4 cup cocoa powder
- 2 cups shredded zucchini
- 1/2 cup butter softened toâ room temperature
- 2-1/2 cups gluten-free flour blend or all-purpose flour (muff
- Carbohydrate 11.4762199142367 g
- Cholesterol 24.0182539683935 mg
- Fat 11.5767631340244 g
- Fiber 0.859199786252618 g
- Protein 1.57410387649156 g
- Saturated Fat 7.20948678493077 g
- Serving Size 1 1 Serving (68g)
- Sodium 2769.15627057282 mg
- Sugar 10.6170201279841 g
- Trans Fat 0.748303296732711 g
- Calories 149 calories
Step-by-step
- Preheat oven to 325 degrees. Line a muffin tin with liners then lightly spray with nonstick spray. Set aside.
- Beat butter, unsweetened applesauce, and sugar in a large mixing bowl. Mixture will look curdled. Add eggs then mix to combine. Add vanilla and buttermilk then mix to combine.
- In a separate bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients in 3 batches, mixing until just combined before adding the next batch. Add zucchini and chocolate chips then mix until just combined.
- Scoop batter into liners filling 3/4 of the way full. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in muffin tin for 3 minutes then remove to a cooling rack to cool completely.
Pull these from the oven precisely between 15 and 17 minutes, as leaving them past that window dries out the crumb rapidly. Baking chocolate goods with reduced fat requires careful observation because swapping traditional shortening agents for pureed fruit fundamentally alters structural retention. Expect the batter to appear curdled when creaming the butter and applesauce together; this emulsion breakdown happens naturally due to the differing water contents of each component.
- Shred the zucchini using the fine grating disc of a food processor rather than a box grater to ensure the vegetable pieces dissolve invisibly into the batter without creating dense pockets.
- Squeeze the shredded zucchini gently in a clean dish towel to remove excess surface liquid, preventing the muffin centers from becoming gummy during baking.
- Incorporate the dry flour mixture in three distinct additions, mixing only until streaks disappear to avoid developing excess gluten that toughens the crumb.
- Cool the baked muffins inside the tin for exactly three minutes before transferring them to a wire rack to stop the cooking process while retaining structural integrity.
Pair these rich treats with unsweetened black coffee or sharp cheddar cheese slices to balance the high sugar content. Store leftovers in an airtight container at room temperature for up to three days.
