Home Health And Wellness Tips Healthy Recipe: Zucchini Chocolate Chip Muffins

Healthy Recipe: Zucchini Chocolate Chip Muffins

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chocolate and zucchini muffin recipe

Zucchini Chocolate Chip Muffins

Recipe by Becky Duffett | Photo by Erin Kunkel

Muffins might appear to be a handy (and yummy!) breakfast staple, but the ones you’re more likely to find in bakeries and occasional outlets are principally desserts in disguise. On days you want a grab-and-go choice, attain for certainly one of these chocolate and zucchini muffins as an alternative; they can be baked ahead of time and frozen. Made with zucchini, whole-wheat flour, and darkish chocolate, they’re more healthy and much lower in sugar than the mammoth muffins you’ll discover in shops. Pair one with a skinny latte (for protein) and a handful of berries (for fiber) to spherical out your morning meal.

INGREDIENTS

1 zucchini
½ cup (four fl oz/125 ml) canola oil
½ cup (four oz/125 g) firmly packed brown sugar
2 giant eggs
1 teaspoon pure vanilla extract
1½ cups (7½ oz/235 g) whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup (four fl oz/125 ml) low-fat milk
½ cup (three oz/90 g) darkish chocolate chips

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Line a regular 12-cup muffin pan with paper liners.

Rinse and trim the zucchini, leaving it unpeeled. Shred the trimmed zucchini on the massive holes of a box grater-shredder. Place the zucchini on a clean kitchen towel and squeeze out the surplus moisture. Measure out 1 cup (5 oz/155 g) shredded zucchini and put aside.

In a large bowl, whisk together the canola oil, brown sugar, and eggs. Stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry elements to the moist elements and stir a couple of occasions. Add the milk and stir just until clean. Fold within the zucchini and chocolate chips final.

Divide the batter between the cups in the prepared pan. Bake till the muffins are puffed and golden, about 20 minutes. Serve warm, or cool utterly, transfer to an hermetic container, and store for up to three days.

Makes 12 muffins

Nutrition Facts (per serving)

Calories 224
Protein four g
Total fat 14 g
Saturated fats three g
Carbs 24 g
Fiber 2 g
Total sugars 12 g
Added sugars 10 g
Sodium 265 mg


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