Jumbo Chocolate Zucchini Muffins 217 calories

By jenn0319

These muffins taste like chocolate cake! I'm not joking! I adapted this recipe from Heidi at 101 cookbooks. I think my version is a lot healthier! Here are the things I did differently from her recipe to make them healthier:

Lessened the brown sugar by 1/2 a cup and did not pack down the brown sugar
Used only 1/4 cup canola oil vs. butter and 3/4 cup oil
Used 1 egg + 2 egg whites instead of 3 eggs
Used skim milk in place of whole milk
Cut the chocolate chips in half
Added the banana
Added yogurt
Added ground flax seed
Cut the cocoa in half

Ingredients

• 1 cup unpacked brown sugar
• 1/4 cup Canola oil
• 1 egg + 2 egg whites
• 1 banana, mashed
• 1 container yogurt (the one I used was vanilla at 90 calories)
• 1/4 cup ground flax seed
• 1 tsp. vanilla
• 2 cups grated zucchini (squeezed of excess moisture)
• 1/2 cup mini chocolate chips
• 2 cups flour
• 1/2 cup cocoa
• 1/2 tsp. salt
• 2 tsp. banking soda
• 1 tsp. cinnamon

Preparation

Step 1

In a mixer, mix together the wet ingredients. In a separate bowl add the dry ingredients. Slowly add the dry ingredients into the wet batter and mix until incorporated.

You can make these regular sized, mini or JUMBO - using a 6 muffin jumbo muffin pan.

For the mini muffins, I baked those at 375 for about 10 minutes. For the regular sized muffins bake about 12-14 minutes until a toothpick comes out clean

For the Jumbo muffins, also bake them at 375 for 20-22 minutes, or until a toothpick comes out clean.