Another thing I did was change the chocolate chips to Ghirardelli premium baking chips that are 60% cacao. They have a higher concentration of cocoa butter so they melt really well and even after the muffins have cooled, the chocolate still has a wonderful gooey texture. YUM!
I hope you love these too!!
Chocolate Zucchini Muffinsadapted from Iowa Girl Eats
1/2 cup butter, softened
1/2 cup unsweetened applesauce
1/2 cup Truvia Baking Blend
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups flour
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups shredded zucchini
1 cup Ghirardelli premium baking chips (60% cacao/bittersweet chocolate)
Preheat oven to 325. Spray the muffin tin with a non stick spray or use muffin liners. Set aside.
Beat butter, unsweetened applesauce, and Truvia baking blend in a large mixing bowl. The mixture will be lumpy - almost curdled in appearance. Add the eggs. Mix to combine. Add the vanilla and buttermilk and mix again.
In a separate small bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients slowly - adding 1/3 of the dry each time and blending in between. Do not overmix. Add the zucchini and chocolate and stir just until combined.
Scoop the batter into the muffin cups, filling about 3/4 full. Bake for 15-17 minutes or until a toothpick or skewer inserted in the center comes out clean. Let cool on a wire rack for 3-5 minutes and then remove to the wire rack to cool completely.
The texture of these muffins is almost brownie like, especially when you get a bite of that melty gooey chocolate! I hope you enjoy these!!
I think I need to make another batch. YES.... they are THAT good!
Who says chocolate isn't a breakfast food? Zucchini makes everything healthy!
You can see how these are brimming with zucchini.
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