Tuesday, March 3, 2009

Whole Wheat Chocolate Zucchini Muffins

Isn't it nice when you can slip vegetables into sweet bakery items and not really even notice that they're there? Many of the milder tasting vegetables lend themselves nicely toward adding moisture to baked goods and lessening the need for adding tons of oil or butter. Pumpkin, squash, zucchini and sweet potatoes are all great additions to muffins and cakes. Stay tuned to see how I come up with a recipe for spinach cheesecake and broccoli donuts (HEE!)

Whole Wheat Chocolate Zucchini Muffins
  • 1 cup frozen shredded zucchini, thawed and squeezed dry, Set aside.
  • 1 3/4 cup whole wheat pastry flour
    1 1/2 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp salt

    Mix flour, baking soda, baking powder and salt together and set aside.
  • 2 oz unsweetened chocolate
    1 Tbsp canola oil

    Combine chocolate and oil in a heat proof dish and microwave in increments of 15 seconds until melted. Stir to combine. Set aside to cool.
  • 1 egg
    1 egg white
    1/2 cup fat free sour cream
    1 1/2 tsp vanilla
    1 1/2 cups Splenda
    3/4 cup skim milk
    1/2 cup mini chocolate chips

    Whisk eggs, sour cream, Splenda and vanilla together in bowl. Slowly whisk in melted chocolate and combine well. Stir in milk and zucchini. Now add in the dry ingredients, stirring to combine. Add in chocolate chips.
  • Spray 12 cup muffin tin with cooking spray. Distribute batter evenly between the cups. Bake in 350 degree preheated oven for 20-23 minutes. Cool muffins in pan for 5 minutes before removing to cooling rack to cool completely.

2 comments:

Rachelle @ "Mommy? I'm Hungry!" said...

Ooh, these sounds great too! I'm bookmarking this one. =)

Mags said...

Thanks again Rachelle. They really are delicious... and healthy!