Monday, August 1, 2011

Chocolate Zucchini Muffins!

Having a chocolate attack?  Reach for one of these healthy chocolate zucchini muffins instead of a candy bar to satisfy your sweet tooth!  This recipe is full of good-for-you ingredients... but you would never know!  There is nothing that tastes like a low-fat/low calorie muffin, but I swear that it is!  I substituted some of the fat for light vanilla yogurt, added whole wheat flour, and used cocoa powder instead of baking chocolate to lighten this up.  Did I mention that there is zucchini in here?  In fact, 2 whole cups in the recipe making them extra moist.  There is no need to feel bad after indulging in these muffins!  I put this scrumptious quick bread recipe into muffin tins for portion control.

It's just about the time of year when zucchini is bountiful and everyone has a few extra on hand.  Whether you get them from a friend, your local farmer's market, or on sale at the grocery store they are perfect this time of year.  Best of all, zucchini are very versatile and I always welcome them with open arms!  You can even grate a bunch up and freeze it so you can use it throughout the year!

Chocolate Zucchini Muffins
Makes 24 muffins

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup unsweetened (bakers) cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 dashes of cinnamon
3/4 cup light vanilla yogurt
3 eggs, beaten
1 1/2 cup sugar
1/4 cup canola oil
1 tsp vanilla extra
1 oz of semisweet chocolate
2 cups of zucchini, grated
1/2 cup walnuts (optional)

Instructions: Preheat the oven to 325 degrees.  Coat muffin pans with non-stick spray or use muffin liners.  Sift the flours, cocoa, salt, baking powder, and baking soda in a large bowl. Melt chocolate in a small bowl in the microwave (about 45 seconds).  Whisk eggs, sugar, yogurt, oil, vanilla, and chocolate in another bowl until well-blended.  Make a "well" in the center of the dry ingredients and add the wet ingredients to combine until moistened.  Fold the zucchini (and nuts) into the mixture.  Pour 1/2 cup of batter into each muffin tin and bake for 20-25 minutes.  Insert a toothpick to make sure it is cooked all the way through.  Allow to cool and enjoy!

*If making a chocolate zucchini bread, cook for 50-60 minutes.

Nutrition Facts: 1 muffin
~125 calories, 3 g protein, 23 g carbohydrates, 14 g sugar, 3 g fat, 100 mg sodium, 2 g fiber

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