Chocolate Zucchini Muffins – A Fat Free and Low Calorie Delight

Chocolate Zucchini Muffins – A Fat-Free and Low-Calorie Delight

 

I thought today would be a good day for a muffin recipe. Not any kind of muffin, but a bar of heavenly chocolate and zucchini muffin. This is the recipe I used when I sold these at the Salt Spring Island, Saturday Market, last summer… and did they ever go fast!

The zucchini adds to the moisture and lightness of the muffins and goes well with the cocoa powder. I have slightly modified the recipe by reducing the sugar and adding psyllium fibre to up the fibre content. Other times, I’ve added walnuts and/or chocolate chips. I think next time we may try adding raisins. Ian baked these beauties himself and they tasted amazing! He’s getting to be quite the baker. We like to freeze them almost right away. This way we aren’t tempted to eat them all at once. Take them out of the freezer on the morning or night before you would like to have one, and they taste as if it was just baked. I’ve added the nutritional information at the bottom of the recipe for those who would like to know.

In the pic above on the left is my snazzy setup at the Salt Spring market. I shared part of my mom’s stand – more on what she does there at a later time. On the right is a pic of me doing some yoga on the top of Mt. Maxwell. Ian and I climbed the mountain after a hard day of sales at the market.


Ingredients

  • 1 1/4 cup whole wheat pastry flour

  • 1/4 cup  baking powder

  • 3/4 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp cinnamon

  • 1 tbsp ground psyllium fibre (boosts fibre content; optional)

  • 1 ripe banana, mashed

  • 1/4 cup natural cane sugar or brown sugar (if you like sweeter muffins, may want to use more sugar –

    original

    recipe called for 1 cup)

  • 1/2 cup unsweetened applesauce (if you are out of applesauce, I have made these without and added more mashed banana and it worked out well)

  • 1/4-1/2 cup almond milk (used unsweetened almond milk, may need more if

    mixture

    is too dry)

  • 1 tsp vanilla extract

  • 1 cup shredded zucchini

  • 1/4 cup chopped walnuts or chocolate chips (optional – left these out this time)

Directions

  • Preheat oven to 350F.

  • In a large bowl, blend together the flour, cocoa powder, psyllium fibre, baking powder, soda, salt and cinnamon.

  • In another bowl, combine the mashed banana, applesauce, sugar, almond milk, vanilla and zucchini.

  • If using chocolate chips or nuts add at this point.

  • Spoon the batter into a lightly greased muffin pan, baking for about 18 minutes.

Nutritional Information when no nuts or chocolate chips are used (per muffin): 82 kcal, 0.5g fat (pretty well fat-free), 2.5g fibre, 2.7g protein

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