By I Bake He Shoots
Serving Size: 14 Prep Time: 20 mins Total Time: 44 mins
These chocolate zucchini muffins are not too sweet and somewhat healthy.
1 ½ cup all-purpose white flour
⅔ cup whole wheat flour (or substitute white flour)
1 cup granulated sugar, plus
1½ tbsp. for garnish
3 Tbsp non-alkalized or Dutch-process unsweetened cocoa powder
2 tsp baking powder (used Clabber Girl Baking Powder)
½ tsp salt
1 cup chocolate chips, divided
⅓ cup canola oil
2 medium zucchinis (7-inch long), cut into chunks
⅓ cup low-fat or non-fat vanilla yogurt
2 eggs, large
⅔ cup chopped walnuts
Recipe for Chocolate Zucchini Muffins slightly adapted from Clabber Girl
Line standard muffin pan with 12 muffin cup liners or use baking spray to coat pan. Preheat oven to 375 degrees Fahrenheit.
Place both flours, baking powder, sugar, cocoa powder and ½ cup chocolate chips in a food processor. Pulse until chocolate chips are finely ground. While the processor is running, add canola oil in a low stream. Scrape sides and pulse until combined. Place chocolate mixture in a large bowl.
Add chopped zucchini to food processor and pulse until finely chopped (you should have about 1½ cups). Add zucchini to chocolate mixture.
Place eggs and yogurt in processor and pulse until blended. Add to zucchini/chocolate mixture. Mix until just combined. Fold in remaining chocolate chips.
Divide batter among muffin cups until almost full. Top muffins evenly with 1½ tablespoon of sugar. Bake in middle rack of oven for 20-24 minutes.
Cool on wire rack for 5 minutes. Keep in airtight container at room temperature for 3 days (If it's hot the sugar tops may melt a bit).
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