These Chocolate Orange Zucchini Muffins are the perfect blend of rich chocolate flavor and bright citrus zest, with the added bonus of finely grated zucchini for extra moisture and nutrients. They’re lightly sweetened, with unsweetened applesauce and low-fat Greek yogurt keeping them tender and kidney-healthy. Perfect for breakfast, a snack, or dessert, these muffins are as versatile as they are delicious.
The optional mini chocolate chips add an indulgent touch, but the muffins stand out just as beautifully without them. With a subtle hint of ground ginger, the flavor is both unique and comforting. Make a batch for meal prep or a quick grab-and-go treat—they’re sure to disappear quickly!
Dr. Blake’s Top Tip: Rotate the muffin pan halfway through for even baking, and let the muffins cool completely on a wire rack to maintain their perfect texture.
- Yield: 12 Muffins 1x
Ingredients
1 1/4 cups spelt or all-purpose flour
1/2 cup granulated sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground ginger
Pinch of salt
1 cup finely grated zucchini
1/2 cup unsweetened applesauce
1/3 cup canola oil
1/4 cup low fat plain Greek yogurt
1 teaspoon vanilla extract
Finely grated zest of 1 orange
1/2 cup mini chocolate chips, optional
Instructions
1 Preheat oven to 350°F. Line a muffin pan with cupcake liners and set aside.
2 Using a large mixing bowl, sift the flour, sugar, cocoa powder, baking soda, baking powder, ginger and salt, set aside.
3 Using a medium bowl, combine the zucchini, applesauce, oil, yogurt, vanilla and orange zest. Add the wet to the dry ingredients, stirring just until combined. Fold in the chocolate chips, if using.
4 Using a ¼ cup measure or scoop, fill the cupcake liners with the batter. Bake until a toothpick inserted in the center comes out clean, about 20 minutes, rotating halfway through baking.
5 Allow muffins to cool for 5 minutes in the pan and transfer to a wire rack to cool completely. Store in an airtight container for up to two days or refrigerated up to a week.
Notes
- Low Potassium
- Low Protein
- Low Added Sugar
- Low Sodium
