These chocolate muffins are so moist! They're delicious as a snack but rich enough for a dessert. Heavenly served with fresh berries and cream. Slightly adapted from skinnytaste.com.
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, lightly beaten
1 cup sugar
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tsp vanilla extract
1 oz unsweetened chocolate, melted
1/2 cup chocolate chips, I prefer the mini ones
2 cups finely grated zucchini (1 medium)
Preheat oven to 325°F. Spray two standard 12-cup muffin tins or a mini-muffin pans with nonstick spray.
Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and chocolate chips. Pour the batter into the prepared pans.
For regular size muffins bake for 20-25 minutes (10-15 minutes for mini muffins) or until toothpick comes out clean. Let cool in pan for about 10 minutes. Run a knife around the outside of each muffin before inverting onto cooling rack.
NOTE: This original recipe was for zucchini bread. The recipe is the same, just pour batter in 8 1/2 x 4 1/2 loaf pans sprayed with nonstick spray. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Invert onto rack and cool completely.