This is a print preview of "Low fat Double Choc. Chip Zucchini Muffins" recipe.

Low fat Double Choc. Chip Zucchini Muffins Recipe
by Aspen Lee-Moulden

Low fat Double Choc. Chip Zucchini Muffins

I was looking for a healthy snack for my kids and had made this before but it was loaded with sugar and called for white flour. Just because a recipe calls for a vegetable does not make it healthy so I decided to re-vamp the recipe and see what my kids thought. Success! They still love it!

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
Cook time: Servings: 18

Goes Well With: <span title="Cold Glass Of Milk" onmouseover="this.style.backgroundColor='#ebeff9'" onmouseout="this.style.backgroundColor='#fff'">Cold Glass Of Milk</span>

Ingredients

  • 2 cups white whole wheat flour
  • 1/2 cup unsweetened dark coco powder
  • 1 tbps ground cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup brown sugar
  • 1/2 apple sauce (no sugar added)
  • 1/4 cup vegetable oil
  • 1/4 low fat buttermilk
  • 2 eggs plus 1 egg white
  • 1 tsp vanilla extract
  • 2 cups grated zucchini
  • 1 1/2 cup dark chocolate chips (or less/more if you like)

Directions

  1. Pre heet oven to 350 degrees F. Line muffin tray with cupcake liners. This made 18 medium muffins for me.
  2. Combine the first six ingredients, and set aside.
  3. Whisk together sugar, oil, buttermilk, applesauce, eggs and vanilla.
  4. Add the dry ingredients to the wet ingredients. Using a rubber spatula gently fold in ingredients.
  5. Finally, fold in the zucchini and chocolate morsels, until fully incorporated.
  6. Divide among cupcake liners and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Make sure not to over bake as this will result in dry muffins. (I took mine out when I thought they were a tad under done).
  7. Set muffin tray on cooling rack for five minutes then remove muffins from pans, and allow to cool completely.