Light Chocolate Zucchini Muffins

• Vegetarian

• Produce

  • 2 1/4 cup Zucchini, dry

• Refrigerated

  • 1 Egg
  • 1 Egg white

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 tsp Baking powder
  • 1/3 cup Brown sugar
  • 1/2 cup Chocolate chips
  • 1/4 cup Cocoa powder
  • 1 cup Flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1/3 cup Greek yogurt, non-fat plain

Found on thecreativebite.com

Description

Ingredients

• 1 egg
• 1 egg white
• ⅓ c. brown sugar
• ¼ c. honey
• ⅓ c. non-fat plain Greek yogurt
• ¼ c. coconut oil, melted
• 1 tsp. vanilla extract
• 2¼ c. zucchini shredded & squeezed dry
• ¼ c. cocoa powder
• 1 c. flour
• 1 tsp. baking powder
• ¼ tsp. salt
• ½ c. chocolate chips

Directions

• Preheat your oven to 400°. Spray one muffin pan with non-stick cooking spray.
• In a large bowl, beat the eggs, brown sugar, honey, yogurt, vanilla & melted oil. Fold in the zucchini that you have squeezed dry of any excess moisture using paper towels.
• In a separate bowl, mix the cocoa powder, flour, baking powder & salt. Add to the wet ingredients and mix until just combined.
• Fold in the chocolate chips and scoop a heaping ⅓ c. of the mixture into each muffin tin. Bake at 400° for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition