I love zucchini bread. And the only thing I love MORE than zucchini bread?
Chocolate zucchini bread, of course.
For years I’ve been making a really wonderful recipe – but it’s super high sugar and high fat. So sad.
I made it my mission to some how, some way, make that bread healthier. So I can enjoy it guiltlessly.
Guess what?
I did it! Chocolate lovers, rejoice.
Double Chocolate Zucchini Muffins
Gather
2 cups shredded, drained zucchini
¼ teaspoon salt
1 cup whole wheat flour
½ cup all purpose flour
1 cup Splenda Granulated 1 gram of fiber
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon additional salt
1 Tablespoon vegetable oil
½ cup fat free plain yogurt
1 teaspoon vanilla extract
2 eggs
½ cup semisweet chocolate chips
Step by step
- Preheat the oven to 350F.
- Mix the zucchini with salt and set aside.
- Mix together dry ingredients.
- In another bowl, beat the eggs, and add in the yogurt, vanilla and oil.
- Combine the wet and dry ingredients, then fold in the zucchini.
- Lightly flour the chocolate chips and lightly fold into the batter.
- Place batter in a greased or lined muffin tin.
- Bake for about 15 minutes – muffins are ready when a toothpick inserted into the center comes out clean
Nutrition
Nutritional Info: WW PP 3; 126 calories; 4.6 grams of fat (1.7 saturated); Cholesterol 33.8 mg; Sodium 285.6 mg; Potassium 91.5 mg; Total Carbs 12.7 g; Fiber 1.7 g; Sugars 4.4 g; Protein 9.9 g
2.0
http://shrinkingkitchen.com/double-chocolate-zucchini-muffins/ Copyright Sisterhood of the Shrinking Jeans LLC
Tags: chocolate, featured, low sugar, splenda, zucchini
Category: Breads, Breakfast
About heather: Thirty-three year old wife, mother, runner and wannabe renaissance woman striving to look and feel even BETTER than she did before babies. View author profile.
