Jun 25

Chocolate Zucchini Muffins

Inspired by this recipe for zucchini bread, the hand held version is just as tasty and a wonderful way to add vegetables to your diet. Make these healthy muffins for breakfast or a snack to take along to work or camp this summer.

Makes 12 muffins

1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup grated zucchini
1/2 cup chocolate chips

Preheat oven to 350-degrees F. Line a 12-cup muffin pan with paper liners. In a large bowl whisk together flours, cocoa, baking soda, salt and cinnamon; set aside. Using an electric mixer, combine sugar canola oil and applesauce; mix on low until combined. Add eggs, vanilla extract and lemon juice and mix on low speed until well combined. Slowly add flour mixture and mix until just combined. Using a spatula, fold in zucchini and chocolate chips. Use an ice cream scoop to divide the batter evenly in the muffin pan. Transfer to the oven and bake for 20 minutes or until the toothpick inserted into the center of a muffin comes out clean. Set aside to cool.

Nutrition Per Muffin: Calories: 245; Total Fat: 13 grams; Saturated Fat: 2 grams; Carbohydrates: 31 grams
; Protein: 4 grams; Sodium: 90 milligrams; Cholesterol: 31 milligrams; Fiber: 2 grams

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