Double Chocolate Strawberry & Zucchini Muffins

by Chrissy

Dying for a chocolatey treat without all the guilt? Aren’t we all…

Well then, I’d like to introduce you to this little chocolate-chocolate chip muffin, unlike any other.

Butter-less, oil-less, fruitfilled and veggie-filled… I really don’t think you could ask a an edible muffin to be any healthier.

The applesauce, zucchini and strawberries, keep this muffin cakey and moist, and add really great texture. However, I won’t try to lie to you, the melted chocolate chips don’t suck too bad either. Since I added less sugar than a normal chocolate muffin would demand, I felt it was only right to include a half empty bag of lonely bittersweet chocolate chips.

And you know how those pesky chips can make you feel when they sit in the cabinet too long…

…see what I mean? They practically twist your arm until you use them up!


Here’s how to make your new favorite breakfast treat:

Shred zucchini, sprinkle with salt and let sit in a colander for 10 minutes to drain.

Meanwhile, mix the dry ingredients together.

Whisk the eggs, then add the applesauce and kefir and stir well.


Mix the zucchini into the wet mixture. Then combine the wet and dry mixtures together. Fold in the strawberries and the chocolate chips.

Fill each lined-muffin tin with batter until 3/4 full, and garnish with a piece of strawberry.

Bake at 350 for about 20 minutes. Let cool, slightly, and enjoy!

Seriously, enjoy. You don’t really  have to wait for them to cool…

See, no harm done… unless your tongue hit a patch of molten hot melted chocolate chips. I do that all the time and never learn my lesson.


Double Chocolate Strawberry & Zucchini  Muffins

Makes 18-20 muffins


2 cups shredded zucchini, shredded

1 cup white whole wheat flour

1/2 cup all-purpose flour

2 Tbsp wheat germ

1/2 cup sugar, rounded

3/4 cup unsweetened cocoa powder

1/2 teaspoon salt, use half for zucchini (see directions)

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon cinnamon

¼ tsp allspice

2 eggs

4 Tbsp Kefir (or non-fat milk)

1/2 cup unsweetened applesauce

1 1/2 cup strawberries, chopped, plus more for garnish

1 cup semi-sweet chocolate chips



Preheat oven to 350 degrees.

Shred the zucchini, then place in a colander and sprinkle with a pinch of salt. Let it sit, for about 10 minutes, while combing the other ingredients, so that the excess water from the zucchini can be released.

In a bowl, combine the flours, sugar, cocoa, salt, baking soda, baking powder and cinnamon. Stir to combine.

In another bowl, whisk the eggs, then add the applesauce and kefir (or milk), and stir well.

With a paper towel, gently press the zucchini in the colander to release any remaining excess liquid. Add the zucchini to the eggs, and stir.

Add the zucchini/egg mixture to the flour mixture and stir until just combined. Fold in the strawberries and chocolate chips.

Line a muffin tin with liners. Fill each one about 3/4 full and garnish with one or two strawberry pieces.

Bake for 20-22 minutes, or until a toothpick inserted in the middle comes out clean.

*After 1 day, keep refrigerated for up to 4 days.

From the Little Yellow Kitchen,

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11 Responses to “Double Chocolate Strawberry & Zucchini Muffins”

  1. I’ve used zucchini in brownies before and was amazed by the result! They make them so moist that you don’t even miss the oil. This is a great recipe! Chocolate and strawberries are so pretty together.

  2. So pretty – I have fond memories of my Mom’s chocolate zucchini cake while growing up.

  3. Chrissy

    mmmm chocolate zucchini cake! Yum :) I have only had that once and it was GLORIOUS.

  4. I like the combination of zucchini and strawberries.. I think it’s really interesting!

  5. They’re like, muffins who want to be cupcakes without changing who they are inside. Haha. I’m sure the zuccini adds some nice moisture, and nutrients of course 😉

  6. Chrissy

    Yea! You can barely detect the zucchini… it’s more in there for added nutrients, fiber, and texture! But the strawberries and chocolate chips are a total delight!

  7. This sounds absolutely incredible! I can’t wait to make them as soon as I can get to a farmer’s market!

  8. Chrissy

    Thanks, Sara. They are chocolatey and delicious!

  9. My kids and I think these are great, but my husband did not like them at all! They seemed a little slimy on the inside so maybe I didn’t press enough liquid out of the zucchini or something??? I would like to make these again, but my husband said no way . . .

  10. Chrissy

    Hi Sommer,

    Thank you for letting us know that you tried them! The texture of these muffins are quite different from others, partly because of the elimination of oil/butter and substitution of applesauce. Also, the moisture from the zucchini and fresh strawberries add to the overall moisture of the muffins. It helps to really be sure to press as much liquid out of the zucchini as possible. Also, you can try to use dehydrated strawberries to eliminate the addition of more moisture from fresh berries. These tips should help!!

    Have a great day!!

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