chocolate spice zucchini muffins

As you have probably figured out by now, I love baking. I haven’t met many baked goods that I don’t like! {I have an especially hard time staying away from the bakery items at Starbucks … I always go in planning to just get a healthy green tea, but the pumpkin bread and/or maple scones love to call my name!}

That said, I do love baking things myself because I love taking a delicious recipe and tweaking it to make it healthier, while hopefully still retaining the deliciousness level.

Which is why when I came across this recipe for chocolate zucchini muffins, I was super excited to try it out. Anytime you can figure out a way to sneak some veggies into a chocolate fix seems like a win to me!

These turned out chocolatey, moist and I liked the hints of cinnamon and spice. They’re pretty healthy as far as muffins go. You could probably add some frosting to these too if you wanted to make some uber-healthy cupcakes!

chocolate spice zucchini muffins

– 3 egg whites
– 1/2 cup sugar {I used 1/4 cup white sugar & 1/4 cup brown sugar}
– 1/2 cup no sugar added applesauce
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1 cup grated zucchini
– 1 & 1/2 cups flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– optional: mini-chocolate chips

1. Preheat oven to 350 degrees. Lightly grease or line a muffin tin with paper liners.

2. In a large bowl beat the egg whites. Beat in the sugar and applesauce. Add the cocoa, vanilla, zucchini and stir well.

3. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

4. Pour the flour mixture into the zucchini mixture and stir until just moist.

5. Pour batter into prepared muffin tins, filling them about 3/4 of the way full.

6. Optional: For a topping use any, all or a combination of the following: brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.

7. Bake at 350 degrees for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.