It’s amazing how many zucchini ONE plant can produce! Zucchini in #allthethings and I still have zucchini on the verge of going bad. So, what’s a girl to do? Bake zucchini bread (or muffins) of course =). I already have a great recipe for classic zucchini bread and double chocolate zucchini muffins on the blog. These muffins are kind of like a cross between the two. I started with a whole wheat zucchini bread batter…but then added some chocolate chips. Moderation is key people. Like all of my “healthier” recipes, they’ve got just enough sugar and chocolate to be delicious (and satisfy your sweet tooth) without being a total splurge/cheat meal. Eating healthy can definitely taste good! These are a great low-fat, low(er)-calorie dessert or breakfast. Give them a try and let me know what you think! Enjoy!
Skinny Chocolate Chip Zucchini Muffins
2 cup white whole wheat flour
1/2 tsp salt
1-1/8 tsp baking soda
2 tbsp canola oil
1/2 cup light brown sugar
1/2 cup unsweetened applesauce
1 tsp vanilla
2 cups shredded zucchini (~ 1 medium zucchini)
1/2 cup miniature semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Line 12 muffin tin with liners or spray with nonstick spray.
2. In large bowl, whisk together the egg, oil, sugar, applesauce, and vanilla. Stir in zucchini, salt, and baking soda.
3. Add in flour and stir just until combined. Fold in chocolate chips. Divide batter among prepared muffin cups. Bake in preheated oven for 17-20 minutes or until tops are golden brown and toothpick inserted into the center comes out with only a few moist crumbs. Makes 12 muffins.
Nutritional Info (per muffin): 171 calories; 5.7 g fat; 27.8 g carbohydrates; 2.3 g fiber; 3.4 g protein.