My garden is pumping out zucchini. The humid weather coupled with frequent storms makes a garden (and gardener) very, very happy.
After several savory zucchini dishes, I wanted something sweet. But not sinful.
The original recipe made a zucchini bread loaf, but of course, I opted for the ever so classic muffin that could travel to work and serve as a snack without any slicing. Muffin “format” vs. loaf also helps with portion control. Somehow, my slices from loafs seem to get bigger and bigger over time…
If you’re not sure how zucchini-y you would like your muffins, consider making these with 1 cup of shredded zucchini. You can definitely taste the zucchini (yum!) in these! I also used mini chocolate chips in an attempt to get a bit of chocolate in every bite. Mission accomplished!
Low Fat Chocolate Chip Zucchini Muffins very slightly adapted from Skinny Taste
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
1/3 cup (mini) 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 F.
Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. Add chocolate chips and gently mix to combine.
In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended. Spoon batter into a muffin tin filled with muffin liners; fill to the top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Yield: a baker’s dozen (13 muffins).
Nutrition Information (per muffin): 157 calories; 3.9 g. fat; 17 mg. cholesterol; 203 mg. sodium; 27.8 g. carbohydrate; 1.8 g. fiber; 2.1 g. protein
Result: These were awesome! Mr. Prevention seconds that, too! They are not overly sweet and plenty crumbly and moist. Very easy to make and a healthy breakfast or snack option. And I just love sneaking veggies into breakfast 😉 Enjoy![/print_this]
Weekly Menu: July 24th-28th
- Sunday: shrimp fajitas
- Monday: Peach-Tilapia Packets with green beans and potatoes
- Tuesday: leftovers
- Wednesday: Ultimate Sriracha Burgers and Asian Cabbage Slaw
- Thursday: Mr. P is supposed to make some shrimp and raspberry dish with wild rice??? (In others words, probably leftovers)
Yesterday was a lazy day, but I did heed Mr. P’s advice to run indoors and pounded out an effortless 5 mile run. That almost never happens…loved it! Today is hockey 😀 Hope you, too, have been able to stay active through this heat wave!
Question: Do you like zucchini or summer squash better?
I wish you could share some of the rain with me, my garden is so dry! I will have to try these, I have 2 zucchini in my fridge right now.
I am a zucchini girl and this muffins look scrumptious. Thanks for sharing, Nicole!
I am a zucchini fan and was just thinking I should make muffins with the zucchini someone gave me. I think that I can switch up gluten free flour for the regular flour. I will let you know how it goes.
Yum! I love the idea of adding zucchini into muffins. And yes, chocolate chips are a must.
Love to see what hubby has planned for dinner. 😉
I absolutely adore zucchini. And I wish I didn’t live in an apartment or else I’d grow zucchini. But at least my mother promised me that she’d grow some next year for me. I prefer muffins too. Built in portion control 🙂 something which I always need!
Come see my articles about lowcarbdiets
A long long time ago I emailed this recipe to myself and finally got around to trying it…definitely pleasantly surprised! This is the first time I’ve baked with zucchini and you’ve convinced me I’ll have to do it again!