....and they still taste AMAZING. We are devouring these like crazy. I call this a baking success.
So I wish I could say "oh yeah my garden is just overflowing with zucchini and I just needed something to do with all of it...." but I don't actually have a garden (shame on me) and I really just wanted to try baking with zucchini since I never have.
I found this recipe via Pinterest and adapted it ever so slightly. I've been baking so much lately, I think Leah is getting angry because I'm sabotaging her attempts at eating healthfully. My goal for this was to find a recipe that I could call healthy.. and I think I got about as close as possible with a gooey chocolatey muffin recipe.
We're going to eat them with some banana "ice cream" after a night run tonight... I'm verrry excited to say the least.
Low Fat Chocolate Zucchini Muffins
makes 2 dozen muffins, 137 calories each
bake time: 17 minutes prep time: 15 minutes (grating zucchini is the most time consuming part of the process, so recruit a friend to halve the time)
Ingredients
1 cup sugar (I used Sugar in the Raw)
1 cup unsweetened applesauce
3 eggs
3 tsp vanilla extract
2 1/2 cups whole wheat flour
1/2 cup cocoa powder
1 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp baking powder
2 1/2 cups shredded zucchini (it was about 1 and a half regular size, store bought zucchinis for me, very finely grated)
1 cup milk chocolate chips
Directions
Preheat oven to 350°.
In a large bowl mix sugar, applesauce, eggs, and vanilla until combined.
Add in flour, cocoa, baking soda, cinnamon, and baking powder and stir until thoroughly mixed.
Stir in the zucchini, then fold in chocolate chips.
Line or grease muffin tins for 24 muffins, and bake at 350° for 17 minutes, or until a toothpick comes out clean.
Nutrition Facts (from here): per muffin/137 calories/27 calories from fat/3g total fat/164mg sodium/25.2g total carbohydrates/1.5g fiber/13.3g sugar/3.1g protein
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