Wednesday, January 15, 2014

Chocolate Zucchini Muffins

The first time I made these was right before my daughter's fifth birthday. She has a summer birthday, so zucchini was abundant. After her third muffin she said, "MOM! Can I have these for my birthday cupcakes?" 

Muffins generally have enough sugar and oil/butter to make them delicious, though not super healthy. Substituting some wheat flour for white flour, decreasing the sugar a bit, and adding zucchini and applesauce keeps them plenty delicious, but tips the scales back a bit towards the healthy side. 
These muffins freeze well. And as mini muffins they make a great lunch box treat.  

Chocolate Zucchini Muffins
Adapted from In Erika’s Kitchen

3 eggs
¼ cup brown sugar
½ cup white sugar
1 cup vegetable oil
1/3 cup dark cocoa powder
1 1/2 tsp pure vanilla extract
3 cups zucchini, grated
⅓ cup applesauce 

2 cups white wheat flour
1 cup white flour (all purpose, unbleached)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
1 cup bittersweet chocolate chips

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, sugar, oil, cocoa powder and vanilla.

Mix in the zucchini and applesauce.

In a separate bowl, whisk the flour, baking soda, baking powder, salt and cinnamon.

Add the dry ingredients to the wet. Gently mix with a rubber spatula, being careful not to mix.

Fold in the chocolate chips.

Fill muffin cups about ¾ full.

Bake about 18 minutes in preheated 350 degree oven until the muffins spring back when touched or a toothpick comes out clean
(about 10 minutes for mini muffins).

Remove the muffins from the pan and cool on a wire rack.  

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