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Breakfast for 12

Chocolate Zucchini Muffins

Cocoa muffins combine shredded zucchini, yogurt, applesauce, pecans, and chocolate chips before baking until set.

$0.33per serving $
30 minstart to table
12servings

AmericanVegetarianKid-friendlyBudgetBreakfastsBack to school

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup pecans
  • 1/3 cup semisweet chocolate chips
  • 1 egg lightly beaten
  • 1/3 non sweetened applesauce
  • 1/2 cup nonfat vanilla greek yogurt
  • 1/4 cup skim milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini

Steps

  1. Heat the oven to 350 F and oil a 12-cup muffin pan.
  2. Whisk the flour, sugars, cocoa, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. Stir the pecans and chocolate chips into the dry mixture.
  4. Whisk the egg, applesauce, yogurt, milk, lemon juice, and vanilla in another bowl.
  5. Fold the wet mixture and zucchini into the dry mixture until just combined.
  6. Divide the batter among the muffin cups and bake for 18 to 20 minutes, until a toothpick comes out clean.
  7. Cool the muffins in the pan for 5 minutes.

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