Chocolate, Chocolate Chip Zucchini Muffins- Lightened Up

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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!

Chocolate Zucchini Muffins:

Recipe by For the Love of Cooking.net

• 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

Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray.

In a large bowl combine the flours, sugar, baking soda, salt, baking powder, and cocoa. Mix thoroughly.

In another bowl, whisk together the milk, oil, eggs, and vanilla. Add the shredded zucchini and stir. Slowly add the dry ingredients to the wet ingredients until just combined then add the chocolate chips. Spoon batter into the prepared muffin tray, filling each cup to the top.

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.