Tuesday, May 27, 2008

Chocolate Zucchini Muffins

Get Your Chocolate Fix..
and Your Vegetables All In One Bite!

If you have never heard of this combination before...Where have you been? It is pretty popular now, but I remember when it first showed up years ago, everyone thought it was a really strange pairing. That's until they tasted it.

I kind of got a jump start on this recipe. I know by mid-summer there will be zucchini muffins, breads and cakes all over the food blogisphere. I wasn't really trying to beat everyone to the punch, I just had some extra zucchini in the fridge and I somehow thought of these muffins. I have had and made chocolate zucchini muffins in the past but never like these.
This recipe really worked out great. The flavor is very chocolatey and the texture is soft and velvety. Very moist as well, due to the zucchini, of course!

What more could you ask for in a muffin?
Oh yeah, I almost forgot, they're somewhat low-fat too!

Chocolate Zucchini Muffins
by Mixed Salad Annie

1-1/2 cups all purpose flour
1 cup whole wheat flour
1/2 cup dutch processed cocoa
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. fine sea salt
1/3 cup tub margarine or
butter
1/4 cup canola oil
1/2 cup natural granulated sugar
1/2 cup natural brown sugar, packed
2 eggs
2 tsps. vanilla
3/4 cup fat-free plain yogurt
2 cups grated zucchini
1/3 cup mini semisweet chocolate chips


Preheat oven to 350 degrees. Spray non-stick muffin tin with cooking spray.

Melt the margarine or butter in a small saucepan over medium heat. Stir in cocoa and heat until fragrant, about 1 minute. Remove from heat and set aside to cool.
Sift together flour, baking soda, baking powder and salt; set aside.

Cream together cocoa butter mixture and sugars in mixing bowl until light and fluffy,
using electric mixer at medium speed. Beat in oil; add yogurt, then
blend in eggs and vanilla. Slowly add dry ingredients and blend until just combined. Stir in zucchini and mini chocolate chips with a rubber spatula. Pour batter into prepared muffin tins. Bake 19- 21 minutes or until toothpick inserted into center of muffins comes out clean. Cool in pan on rack for 10 minutes.

8 comments:

Swati: Sugarcraft India said...

The zucchini is a surprise.. But bet it will be grat to taste ...They look awfully good!!

Emiline said...

I have extra zucchini in the fridge too! These look delicious.

Jen said...

i couldnt taste
the vegetables
thank god

wheresmymind said...

mmm...looks great...and lowfat...yum :)

Elle said...

i love chocolate zucchini anything. My kids call it chocolate bread, and they have no idea what's in there. i love that these have whole wheat flour and yogurt! Bookmarking for later in the season.

Kim said...

Did you have to squeeze out the grated zucchini, or do you need the extra liquid for the recipe? Just curious, because when I make my mom's recipe for zucchini bread, you measure the shredded zucchini AFTER you squeeze our the excess liquid.

Looks tasty!

Annie said...

Kim, No, I just put it in juice and all. It actually keeps the muffins pretty moist! Just another bonus of adding veggies to muffins :)

Anonymous said...

I just made these with a few minor changes. After they cooled down, I hesitantly tried one. They were very tasty with a good texture. Healthy chocolate muffins can't get much better than this. Thanks for sharing the recipe!