This is another great zucchini treat. I'll give you the original recipe and I'll add in red how I lightened it up. The original recipe was found on For the Love of Cooking.
I thought that the end product turned out really well. I never tried the original recipe so I really don't know what I'm missing. :) The only change I would make is that I wouldn't use muffin liners next time. I think the lack of oil makes the muffin stick more to the liner. So, I'll just grease up the muffin tin next time.
I actually doubled this recipe so I could freeze the extras for a quick, hand-held breakfast. I just put the frozen muffin the the microwave for 30 seconds and I'm ready to go!
- 1 cup of whole wheat flour
- 1 cup of flour
- 3/4 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 cup of cocoa powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 cup of milk
- 3/4 cup of canola oil (I used unsweetened applesauce)
- 2 eggs (I used one whole egg and one egg white)
- 1 1/2 tsp vanilla
- 1 1/2 cup of zucchini, shredded
- 1 cup of semi sweet chocolate chips
Bake in the oven for 17-20 minutes or until a tester inserted in the center comes out clean. Let the muffins cool before serving. Enjoy.