Is there any better way to eat vegetables than nestled within a warm, fluffy muffin and surrounded by cinnamon and bursts of chocolate? You be the judge. Zucchini bread (or a muffin in this case) does not need to be an oil-laden calorie bomb. Substituting unsweetened applesauce for the oil saves a ton of calories and still produces a decadent, fluffy, delicious result. These muffins are delicious and perfect for breakfast, dessert or a snack. Zucchini for breakfast? Yes, please.
Zucchini Chocolate Chip Muffins
Source: adapted from my dear friend Julie Updyke
Ingredients:
1 ½ c white whole wheat flour
¾ c of sugar
1 t baking soda
1 t ground cinnamon
½ t salt
1 egg, lightly beaten
½ c unsweetened applesauce
¼ c skim milk
1 T fresh lemon juice
1 t vanilla extract
1 c shredded zucchini
¼ c miniature semisweet chocolate chips
Directions:
1. Preheat the oven to 350. Line 12 muffin cups with cupcake liners or lightly mist the muffin tin with cooking spray.
2. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt and stir until mixed.
3. In a medium bowl, combine the egg, applesauce, milk, lemon juice and vanilla. Stir until mixed.
4. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir until combined, forming a moist batter. Fold in the zucchini and chocolate chips.
5. Spoon the batter evenly into the liners. Bake for 20-25 minutes. Cool on a wire rack.
Yields 12 servings. Weight Watchers Points Plus: 4 per serving
Just made these... Super delicious! I'm going to leave half out for breakfast this week and freeze the rest. Thanks for the recipe ,EB!
ReplyDeleteSo glad you liked them, Cathy!
Deleteyummy, this is my third time making these! They are always a huge hit!
ReplyDeleteSo happy that you love them!
DeleteHey Emily-just a thought-looks like in most of your photos of your "muffins" a good portion of them is stuck to the paper....
ReplyDeleteTry renolds no stick muffin tin liners, or spray the inside of the papers with pam...
I find most recipes without added oil do this and the above mentioned methods have worked well for me, also silicone muffin tins work too!
How many calories are in a muffin? Thanks:)
ReplyDeleteHi, this recipe sounds wonderful. I have two questions in regards to the sugar though. 1) Can I use less sugar or will the muffins not bake properly? 2) May I substitute sugar for something like Stevia or Maple Syrup?
ReplyDeleteJust made these for a Saturday morning treat, Delish! I used two egg whites instead of 1 whole egg and used unsweetened almond milk instead of skim. My husband wanted some raisins in them too, so I threw some in. Love all of your recipes!
ReplyDeleteA new favorite, thank you!
ReplyDeleteThese were so awesome! I actually used 1/8c canola oil and 3/8c applesauce. I find that recipes with applesauce only have that "low-fat taste." Still only 4P+ and worth every one!! Thanks!
ReplyDeleteMade these this week and they are ABSOLUTELY amazing. Will definitely be keeping this recipe handy.
ReplyDeleteHi Emily...this recipe is amazing. I found this in Dec 2012 and I have already made it 4 times. It's so easy to make, healthy and delicious and the only way I eat zucchini :-) thanks a lot for sharing!
ReplyDelete