MUFFINS****Chocolate Zucchini Muffins with Five Spice

By Unblond1

I like these quite a bit. Note changes when making again.

Ingredients

• 2 eggs
• 1/3 cup sugar
• 1/3 cup blue agave nectar
• 2 teaspoons vanilla extract
• 3 cups grated zucchini (24 oz.) n.b. reduce to 12 ounces - I used 14 and that was too much. Also, be sure to use a fine grater, not a coarse one
• 1/3 cup applesauce (reduced from 2/3 cup)
• 1/3 cup walnut, hazlenut or almond oil (added to replace 1/3 cup applesauce)
• 1/4 cup skim milk n.b. I used 1/2 a cup and it needed it
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups whole wheat pastry flour
• 1 cup regular flour
• 1/3 cup sifted cocoa powder (reduced from 1/2 cup)
• 1/3 cup miniature chocolate chips (my addition)
• n.b. Add 1/3 cup chopped walnuts or pecans too, for texture
• 2 teaspoons Chinese five-spice powder (I don't know that you can really taste this but don't leave it out, just in case)

Details

Servings 12
Adapted from messybaker.wordpress.com

Preparation

Step 1

* *Preheat* oven to 350 degrees Fahrenheit.

* In a large bowl, *beat* the eggs. *Add* the agave nectar, vanilla extract and milk, and stir to combine. *Mix* in the applesauce and the oil.

* In a separate bowl, *combine* the flour, sugar, cocoa, salt and baking powder, and Chinese five-spice powder and *whisk* to combine. *Stir* in the chocolate chips and the nuts. *Grate* in the zucchini. *Add* wet ingredients to the dry and stir just until combined. The batter will be thick, but if it gets too difficult to stir, add a bit more milk to loosen it up.

* *Prepare* a muffin tin Using an ice-cream scoop, fill the muffin wells until you run out of batter.

* *Bake* for 25 minutes, until a toothpick inserted into the top of one muffin comes out clean. Allow to cool.

*NUTRITION:*

* Calories - 252
* Fat - 10.1
* Sat Fat - 2.7
* Carbs - 36.3
* Fibre - 5.6
* Protein - 7.2