Double Chocolate Zucchini Muffins
Slightly Adapted from Iowa Girl Eats
Makes 24 muffins
1/2 cup butter, softened to room temperature
1/2 cup unsweetened applesauce
1 cup sugar
1 tsp. vanilla
1/2 cup buttermilk
2-1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups shredded zucchini
1 cup chocolate chips
1. Preheat oven to 325 degrees F. Line a muffin tin with liners then lightly spray with nonstick spray. Set aside.
2. Beat butter, applesauce and sugar in a large mixing bowl. Add eggs and mix to combine. Add vanilla and buttermilk then mix to combine.
3. In a separate bowl stir together flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to wet ingredients in 3 batches, mixing until just combined before adding the next batch. Fold in zucchini and chocolate chips until just combined.
4. Scoop batter into liners filling 3/4 of the way full. Bake for 17-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in muffin tin for 3 minutes before placing on a cooling rack to cool completely.
*These can be stored in an airtight container for a few days.