Chocolate – Chocolate Chip Zucchini Muffins

February 4, 2011 | Breads, Breakfast, Desserts, Popular

I’m not quite sure how to defend cooking and posting this recipe when I’m trying to lose weight, but I can think of a few good reasons:

It’s cold out this week and baking seems like a “warm” activity.

Even though it’s only February, the spring will be here before you know it and I try to use up all frozen vegetables from the previous season (zucchini in this case) before the new one hits.

I think chocolate might be better for me than wine (at least the volume of wine I seem able to consume).

I replaced half the sugar in this with Splenda, used nonfat yogurt, and 2/3 of the flour is whole wheat – doesn’t that make this a health food? [Editorial Comment: I know many of you try to avoid artificial sweeteners like Splenda - I'm going to use up what I have then try Stevia.]

These muffins aren’t overly sweet (Susan would love them), and honestly, at 142 calories each and serving up 2 g of fiber each, they truly are pretty healthy. My friends know me as one who can rationalize just about anything I’m intent on doing, and today I’m intent on enjoying a chocolate muffin with my coffee – care to join me?

Chocolate – Chocolate Chip Zucchini Muffins

Category: Breads,Dessert

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Yields: 24-30 muffins

Ingredients

3 cups zucchini, shredded
3 large eggs
1 cup nonfat vanilla yogurt
1 cup sugar
1 cup Splenda (or use another cup of sugar)
2 teaspoons vanilla extract
1 cup all-purpose flour
2 cups whole wheat flour
1/4 cup cocoa powder, unsweetened
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup semisweet chocolate chips

Instructions

Preheat oven to 375°. Grease two muffin pans to accommodate 24 muffins. In a small bowl, combine zucchini, eggs, yogurt, sugar, Splenda, and vanilla extract; mix well. Combine remaining dry ingredients in a large mixing bowl, then pour wet ingredients into dry ingredients and mix just until incorporated. Add chocolate chips and stir to combine. Divide batter evenly between 24 muffins and bake until toothpick comes out clean, about 25-30 minutes. Remove from oven and let cool for 10 minutes before removing from pan. If not serving immediately, wrap in plastic wrap and store in the refrigerator or freeze up to 6 months.

Notes

I don’t use muffin liners for lowfat muffins like these – the absence of fat seems to cause them to stick to the paper and you lose half of the muffin when you pull the liner off. If you do use liners, spray them with cooking spray before filling.

If you want extra chocolate-y muffins, try using extra dark cocoa powder, or adding a couple of tablespoons more to the batter.

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7 Responses | TrackBack URL | Comments Feed

At 10:21 am Paula said:

I can`t stop looking at this! It`s absolutely divine and I want to try this…

Have a great time,
Paula

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At 4:03 am jenny @ melting butter said:

These look great! an interesting mix of flavours too

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At 2:45 pm Ashley @ Taste for Healthy said:

Yum! I love chocolate and zucchini together! Last year I made vegan chocolate chip zucchini bread, and it was amazing!

You might enjoy it… http://tasteforhealthy.blogspot.com/2010/09/chocolate-brownie-cupcakes-halloween.html

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At 10:09 am Mama Di said:

Spray cupcake liners with no-stick spray and the sticking will stop. The entire muffin will come out cleanly.

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- At 10:42 am Michele said:
  
  Thanks Mama Di – great tip!!!
  
  Reply
At 7:00 am Colette said:

I don’t have any vanilla yogurt on hand but I have plain, should I add more sugar since the vanilla yogurt is sweetened and if so, how much? I’ve got a ton of late summer zucchini and will be happy to try something else to use it up. Thanks.

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- At 7:11 am Michele said:
  
  Colette, you don’t really need to add more sugar – I often use plain or sour cream!
  
  Reply