Who doesn't love a muffin? And, I mean, what's not to love? They are delicious, and they are small and portable so they can easily be enjoyed on the go. They are like cupcakes; you get the same taste and deliciousness of a cake but they are "less work" to eat, not that cake or any food for that matter is really troublesome to eat! For a while I was on a muffin kick, and I had muffins up to my ears. It's been a while since I've made any muffins, not really sure why, but when I came across this recipe I had to try it.
I love zucchini and I love chocolate, so why not try combining the two together? I was extremely excited to try this recipe; and one of the reasons was I had never tried a sweet recipe that incorporated zucchini into its list of ingredients. I'm always up for new things and figured I should give this recipe a try. Boy am I glad I did! These muffins were delicious. They were crumbly, moist and full of flavor from both the zucchini and the chocolate. While you get the flavor from the zucchini, the chocolate gives it a nice sweetness and a great flavor contrast. Plus, with the chocolate in there you almost forget these are low fat...and even good for you!
I know this recipe sounds kind of if-y...zucchini and chocolate? But I promise you will not be upset you tried these. If you're unsure about how much of the zucchini you want to taste, reduce the amount to a cup and then go from there. I loved having these on hand; they were a great alternative for Tucker for breakfast and they were perfect for Spencer and I to grab on the way out the door. These make a great breakfast but also are perfect for a snack when you need a pick-me-up.
Low Fat Chocolate Chip Zucchini Muffins
1 Cup all-purpose flour
1 Cup whole wheat pastry flour
1/2 Cup brown sugar (not packed)
1 1/8 Tsp baking soda
1/2 Tsp salt
1 Tsp vanilla
1/2 Cup chocolate chips
1 Large egg, beaten
2 Tbsp unsalted butter, melted
1 Cup unsweetened applesauce
1 1/2 Cups (about 1 1/2 medium) zucchini, shredded
Preheat oven to 325.
Place muffin liners in pan and set aside.
In a large bowl sift together flour, baking soda, and salt. Add the chocolate chips and stir gently to combine. Set aside.
Place the butter, egg, and applesauce in a bowl of an electric mixer and mix on low to combine. Add the zucchini and mix until incorporated. Slowly pour in the flour mixture and mix on low until blended. Spoon the batter into the prepared muffin tins, filling them 3/4 of the way.
Bake muffins for 30-35 minutes, or until toothpick inserted in the center comes out clean. Cool for about 10 minutes, then remove to cooling rack and allow to cool completely. Store in an airtight container.
Recipe source: seen on Prevention RD originally from Skinny Taste