Chocolate Chunk Zucchini Muffins

Notes: We make these a lot. The only thing I’ve changed from the original recipe is to cut back on the sugar and add the dark chocolate.

★★★★★ Prep Time: 15 mins | Cook Time: 25 mins | Makes: Servings 12 | Difficulty: Easy


  • 1.5 c whole wheat pastry flour
  • 2 t baking powder
  • 1 t cinnamon
  • .5 t ground ginger
  • .5 t nutmeg
  • .5 t salt
  • 1/3 c raw sugar
  • 6 T unsweetened applesauce
  • 1T lemon zest
  • 1 t vanilla extract
  • .25 c non-dairy milk
  • 1.5 c shredded zucchini
  • .25 cup dark chocolate, chopped (optional)


Preheat oven to 350F.

In a large mixing bowl whisk flour, baking powder, cinnamon, ginger, nutmeg and salt together.

In another bowl combine sugar, applesauce, vanilla, lemon zest, zucchini and non-dairy milk. Stir until well combined.

Add wet mixture into dry mixture and stir until just barely combined. Fill muffin cups 3/4 full and bake 18-25 minutes. If making a bread bake 45 minutes to 1 hour. Check doneness by inserting a toothpick into the center. If toothpick pulls out cleanly the bread is done.

(You can also add 1/4 cup chopped dried fruits such as cranberries or raisins, chopped raw walnuts or minced crystalized ginger to this recipe.)


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