Healthy Chocolate Zucchini Muffins Recipe
- spray olive or canola oil spray
- 1/2 cup brown sugar
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp Baking soda (bicarbonate)
- 1 cup plain flour
- 1 cup wholemeal plain flour
- 3 eggs
- 200 mL reduced-fat plain yoghurt
- 2 tsp vanilla extract
- 3 tbs canola oil
- 2 cups zucchini, grated
- 1/2 cup sultanas
- Preheat oven to 180ºC (160ºC fan forced). Spray muffin tins with oil.
- Place sugar in a large bowl and break up any lumps. Sift in cocoa, baking powder, bicarb and flours, returning husks from the sieve to the bowl.
- Lightly beat eggs in a cup with a fork then add to flour mix with yoghurt, vanilla and oil. Stir to combine (mix will still be quite dry), then mix in zucchini and sultanas.
- Spoon mixture into prepared muffin tins (makes 18) and bake for 20 minutes or until a skewer poked into the centre of a muffin comes out clean. Cool in tin for 5 minutes then turn onto a wire rack to cool completely.
- Try other dried fruit like cranberries or raisins.
- Add 2 tbs chopped nuts or seeds.
Serving Suggestion: >There will be little green flecks in the muffins. If this is a problem you can peel the zucchini. >Once completely cooled, place in an airtight container and keep for up to 3 days. >Freeze muffins in snap lock bags and keep for up to 3 months.
Comment: 1/2 cup brown sugar is about 80g. 1/2 cup cocoa powder is about 40g. 2 cups grated zucchini is about 300g. This recipe contains 1 tsp of added sugar per serving
Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.
|per serving||per 100g|
|Energy||599 kJ||880 kJ|
|Protein||4.4 g||6.5 g|
|Fat, total||5 g||7.4 g|
|— saturated||0.7 g||1.1 g|
|Carbohydrate||19 g||28 g|
|— sugars||8.9 g||13 g|
|Sodium||70 mg||103 mg|
|Fibre||2.2 g||3.2 g|
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