Chocolate Zucchini Muffins

Aug
2011
11

posted by on breakfast, Muffin of the Week, recipe make over, Successes!!, vegetables

Do you have a ton of zucchini in your garden and you are running out of ideas of what to make with them? Make these muffins – you won’t be disappointed! I haven’t made these in a long time I forgot how good they are.

This recipe is my adaptation of Heidi from 101 Cookbooks. I printed out the recipe, but then gasped when I saw it called for 1/4 cup melted butter + 3/4 cup of oil! Not figure friendly! So I decided to tweak the recipe to make it healthier. This is my version :) I made 6 Giant muffins + 24 mini muffins. Each giant muffin is only 217 calories!

Chocolate zucchini muffins by Jenn/Adapted from 101 Cookbooks

1 cup unpacked brown sugar
1/4 cup Canola oil
1 egg + 2 egg whites
1 banana, mashed
1 container yogurt (the one I used was vanilla at 90 calories)
1/4 cup ground flax seed
1 tsp. vanilla
2 cups grated zucchini (squeezed of excess moisture)
1/2 cup mini chocolate chips
2 cups flour
1/2 cup cocoa
1/2 tsp. salt
2 tsp. banking soda
1 tsp. cinnamon

In a mixer, mix together the wet ingredients. In a separate bowl add the dry ingredients. Slowly add the dry ingredients into the wet batter and mix until incorporated.

For the mini muffins, I baked those at 375 for about 10 minutes.

For the Jumbo muffins, also bake them at 375 for 20-22 minutes, or until a toothpick comes out clean.

These muffins taste like chocolate cake!

Things I did to make them healthier:

Lessened the brown sugar by 1/2 a cup and did not pack down the brown sugar
Used only 1/4 cup canola oil vs. butter and 3/4 cup oil
Used 1 egg + 2 egg whites instead of 3 eggs
Used skim milk in place of whole milk
Cut the chocolate chips in half
Added the banana
Added yogurt
Added ground flax seed
Cut the cocoa in half

You won’t miss the changes at all!

Are you growing zucchini? What is your favorite thing to make with it?

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6 comments

  1. DianeA

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