Spongy Chocolate Zucchini Muffins

9.20.09

therese92009 037

I’m delivering a freshly baked batch to Barley tomorrow. For a more decadent dozen, add antioxidant-rich dark chocolate chips to the batter.

1 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/2 cup safflower or canola oil
1/2 cup light brown sugar
1/3 cup natural cane sugar
1 tsp pure vanilla extract
2 omega-3-enriched eggs
1 1/2 cups finely grated gold zucchini (about 1 1/2 medium)*

1. Preheat oven to 350F. Line or coat a 12-cup muffin pan with cooking spray.

2. Whisk flour, cocoa powder, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg in large bowl.

3. Beat oil, sugars, and vanilla extract until well combined, adding eggs one at a time, about 2 minutes. Add zucchini, then flour mixture, in batches, until just combined.

4. Divide batter among prepared muffin cups. Bake 30 minutes, or until toothpick inserted in center comes out clean.

Makes 12 muffins

Per muffin: 189 cal, 3 g pro, 22 g carb, 2.5 g fiber, 11 g fat, 1.5 g sat fat, 36 mg chol, 12 g sugars

*Gold zucchini yield a slightly softer muffin,  but green are just as moist and tasty.

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One Response to “Spongy Chocolate Zucchini Muffins”

  1. Aly Says:

    these look delicious!


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