Chocolate zucchini muffins
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 225.4
- Total Fat: 13.6 g
- Cholesterol: 30.9 mg
- Sodium: 94.2 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 2.6 g
- Protein: 2.3 g
View full nutritional breakdown of Chocolate zucchini muffins calories by ingredient
Introduction
From Penzey's Spices, a great mail order and local spice shop. You can also use Splenda, or any other sweetener, in this recipe. I use an ice cream scoop to fill the muffin liners - you get the perfect amount every time. These are a great way to get your chocolate fix without ruining the rest of your healthy day. Lots of chocolate taste, along with a bit of fiber and protein. From Penzey's Spices, a great mail order and local spice shop. You can also use Splenda, or any other sweetener, in this recipe. I use an ice cream scoop to fill the muffin liners - you get the perfect amount every time. These are a great way to get your chocolate fix without ruining the rest of your healthy day. Lots of chocolate taste, along with a bit of fiber and protein.Number of Servings: 30
Ingredients
-
1/2 cup room temp butter, unsalted (1 stick)
1/2 cup vegetable oil
1 3/4 cup sugar, or equivalent of sweetener
2 large eggs
2 tsp vanilla extract
1/2 cup buttermilk (you can use sour milk, but this is better)
2 1/2 cup whole wheat pastry flour
1/2 cup natural cocoa
1 tsp baking soda
1/2 tsp salt
2 cups finely grated zucchini (about 3 small)
1 - 1 1/2 cup chocolate chips
Directions
Makes about 30 regular sized muffins
Preheat oven to 325. Line 2 standard muffin pans with paper.
In large bowl, mix butter, oil, and sugar until creamy. Add eggs, vanilla and buttermilk. Blend well.
In a separate bowl, mix together flour, cocoa, baking soda, cinnamon, and salt. Add to the butter mixture and stir by hand to combine. Add grated zucchini and half the chocolate chips and stir well.
Spoon the batter evenly into the pans, filling each paper 2/3 full. Sprinkle the other half of the chocolate chips on top and bake for about 20-25 minutes, until a toothpick inserted in the center comes out clean or they spring back when lightly touched.
Number of Servings: 30
Recipe submitted by SparkPeople user AE_MYERS.
Preheat oven to 325. Line 2 standard muffin pans with paper.
In large bowl, mix butter, oil, and sugar until creamy. Add eggs, vanilla and buttermilk. Blend well.
In a separate bowl, mix together flour, cocoa, baking soda, cinnamon, and salt. Add to the butter mixture and stir by hand to combine. Add grated zucchini and half the chocolate chips and stir well.
Spoon the batter evenly into the pans, filling each paper 2/3 full. Sprinkle the other half of the chocolate chips on top and bake for about 20-25 minutes, until a toothpick inserted in the center comes out clean or they spring back when lightly touched.
Number of Servings: 30
Recipe submitted by SparkPeople user AE_MYERS.