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:
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
Prep time
Cook time
Total time
Recipe type: Breads,Dessert
Serves: 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
- ¼ cup cocoa powder, unsweetened
- ½ 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.
Comments
7 Comments • Comments Feed
Paula says:
I can`t stop looking at this! It`s absolutely divine and I want to try this…
Have a great time,
Paula
February 5, 2011 at 10:21 am
jenny @ melting butter says:
These look great! an interesting mix of flavours too 🙂
February 7, 2011 at 4:03 am
Ashley @ Taste for Healthy says:
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
February 7, 2011 at 2:45 pm
Mama Di says:
Spray cupcake liners with no-stick spray and the sticking will stop. The entire muffin will come out cleanly. 🙂
February 8, 2011 at 10:09 am
Michele says:
Thanks Mama Di – great tip!!!
February 8, 2011 at 10:42 am
Colette says:
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.
October 24, 2011 at 7:00 am
Michele says:
Colette, you don’t really need to add more sugar – I often use plain or sour cream!
October 24, 2011 at 7:11 am