Tuesday, September 20, 2011

Chocolate Zucchini Muffins

Once again we have an abundance of zucchini. It seems avoidable this time of year, but lucky for me I love zucchini and I love all of the sweet and savory things that I can turn zucchini into.

It really is one of the most versatile vegetables. 

Think about it... What other vegetable can we make into a decadent dessert, a sweet morning snack to serve with tea, turn into a show stopping main course, serve as a sauteed fresh side, or create a delicious stew with this as the main ingredient? 
Really? I can't think of anything else, except for maybe carrots, but we aren't making a main dish with carrots as the center peice. At least not in my house without a whole lot of complaining!

I decided to start with these delicious, moist, and slightly chocolatey bites. They are great for breakfast with a mocha latte or great as a light dessert with a dash of chocolate syrup and whipped cream on top!
They are moist, tender, and melt in your mouth delicious. And don't forget you're sneaking in your vegetables for breakfast or dessert! Now, how's that for a double bonus! 


Now on with this simple and delicious recipe!


Chocolate Zucchini Muffins
3 Eggs
2 Cups Baking Splenda
1 1/2 Cup No Sugar Applesauce
1/3 Cup Unsweetened Cocoa Powder
1 1/2 tsp. Vanilla Extract
2 Cups Grated Zucchini
3 Cups Whole Wheat Pastry Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1 tsp. Salt
1 Heaping tsp. Ground Cinnamon
1/2 Heaping Ground Nutmeg


1. Preheat oven to 350 degrees F. Lightly grease or line two 12 cup muffin tins with paper liners. Or do in batches if you only have one muffin tin. 
2. In a large bowl beat the eggs. Stir in the splenda and apple sauce. 
3. Add the cocoa, vanilla, grated zucchini and stir well.
4. In a separate bowl combine the whole wheat pastry flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir with a whisk to combine.
5. Pour the flour mixture into the sugar and egg mixture. Stir well to combine until it becomes a thick batter. 
6. Scoop the batter into prepared muffin tins filling 2/3 of the way full. I used an old fashioned ice cream scoop that worked like a charm! Bake at 350 degrees for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store covered in the fridge. 
Note: These can also be frozen for up to 3 months. In order to thaw, just set them out over night and they will be thawed by morning.

    Servings: 18

    Nutritional Skinny:

    100 calories / 1.4 g fat / 18.4 g carbohydrates / 3 g fiber / 3.6 g protein

    Mental Health Tid Bit: These muffins are the perfect treat for a busy morning or much needed relaxing evening. Plus they are low in calories and fat and filled with moist chocolate goodness. They are also great smeared with peanut butter or low fat cream cheese for added protein and creaminess. Plus they are great to have in the freezer for when overnight guests arrive. Just thaw and place them out with a bowl of fruit and you have a great morning treat for your guests. They won't even have a clue how healthy they are!




    2 comments:

    Joshua & Ashley said...

    I always make a ton of zucchini muffins & bread because my plants produce so much fruit! Great recipe!

    Hot Mess Cooking said...

    Thanks for the comment. We have so many zucchini and they are almost as big as my forearm! Muffins and breads are great because I can freeze them and the zucchini doesn't go bad!