With spelt flour, these zucchini applesauce muffins are a full-on treat with bittersweet chocolate in the batter and even sprinkled on top.
1 cup all-purpose flour
1 cup spelt flour
2–3/4 teaspoons baking powder
3/4 teaspoon ground cinnamon
1 teaspoon kosher salt
3 large eggs at room temperature
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1–1/14 cups granulated sugar
3 cups grated zucchini
2 teaspoons vanilla extract
3/4 cup roughly chopped bittersweet chocolate
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, stir together both flours, baking powder, cinnamon and salt. In a large bowl, whisk together the eggs, oil, applesauce, sugar, zucchini and vanilla extract. Fold the dry ingredients into the wet ingredients followed by 1/2 cup bittersweet chocolate. Transfer the batter the prepared muffin pan and sprinkle with the remaining chocolate.
Bake the muffins for 22-25 minutes until the tops spring back when pressed. Cool in the pan for 5 minutes before removing the muffins and transferring them to a wire rack to cool completely.