Chocolate Zucchini Morning Muffins

I have been craving for muffins lately but I don’t want to buy them from café anymore since those are really greasy and fatty. This morning, I have some spare time, so I made this chocolate zucchini muffins for breakfast. They are perfect for breakfast, dense and moist, not overly sweetened for breakfast and they will go perfectly with a glass of warm milk. I have also substituted half of the oil with apple sauce. If you want a light muffin to kill your cravings, this is the recipe you looking for!

Recipes adapted from Living Tastefully

Ingredients (yield 12 muffins)

1 1/2 cups unbleached all-purpose flour

2 tablespoons cocoa powder

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup + 3 tbsp sugar

1/4 cup canola oil

1/4 unsweetened apple sauce

1 large egg

1/2 pound zucchini, coarsely grated (about 1 large zucchini)

6 ounces semisweet chocolate chips

1) Preheat oven to 350˚F.  In a medium bowl, mix together flour, cocoa, cinnamon, baking soda, baking powder, and salt. 

2) In a large bowl, beat together sugar, oil, apple sauce, and egg until thick and creamy, 2 to 3 minutes.  At low speed, mix in flour mixture until just incorporated. 

3) Stir in zucchini and chocolate chips. 

4) Divide among lined muffin cups and bake for 25 to 30 minutes.  Cool in pan 5 minutes, then turn out to cool completely.