Chocolate-Zucchini Muffins
Prep: 15 minutes
Bake: 24 minutes • Serves: 12
12 foil baking cups
Nonstick cooking spray
1-1/4 cups white whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 large banana, mashed
1 Eggland’s Best Large Egg
1 cup unpacked shredded zucchini, squeezed to remove moisture (about 1 medium zucchini)
1/2cup plain nonfat Greek yogurt
1/3 cup honey
2 tablespoons coconut oil, melted
1/2 cup dark chocolate chips
Nonstick cooking spray
1-1/4 cups white whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 large banana, mashed
1 Eggland’s Best Large Egg
1 cup unpacked shredded zucchini, squeezed to remove moisture (about 1 medium zucchini)
1/2cup plain nonfat Greek yogurt
1/3 cup honey
2 tablespoons coconut oil, melted
1/2 cup dark chocolate chips
1.Preheat oven to 350°. Line standard 12-cup muffin pan with baking cups; spray cups with cooking spray.
2.In medium bowl, whisk flour, cocoa powder, baking soda and salt. In large bowl, whisk banana, egg, zucchini, yogurt, honey and oil until combined; add flour mixture and stir until just combined. Fold in chocolate chips; divide into prepared cups.
3.Bake 24 minutes or until toothpick inserted in center of muffins comes out clean.
Approximate nutritional values per serving (1 muffin):
166 Calories, 7g Fat (5g Saturated), 16mg Cholesterol,
164mg Sodium, 27g Carbohydrates, 3g Fiber, 5g Protein