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Are you searching for a guilt-free dessert that combines chocolatey goodness with a healthy twist? Look no further! These low-calorie zucchini chocolate muffins are a delightful treat for both your taste buds and your waistline.
To make these delicious muffins, you will need the following ingredients:
- 1 cup shredded zucchini
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups whole wheat flour
- 1/2 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup low-fat plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
These low calorie zucchini chocolate muffins are not only delicious but also packed with nutritious ingredients. Shredded zucchini adds moisture and fiber to the muffins, while unsweetened cocoa powder provides rich chocolate flavor without the added sugar. Whole wheat flour and honey or maple syrup are used instead of refined ingredients to keep the calorie count low. Applesauce and low-fat plain yogurt further contribute to the moistness of the muffins. The eggs, vanilla extract, baking soda, and salt provide necessary structure and leavening. For an extra indulgence, you can add dark chocolate chips to the batter. Enjoy these guilt-free muffins as a satisfying and healthy treat!
- 1 ½ cups grated zucchini
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup vegetable oil
- ½ cup honey or maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the grated zucchini, flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the vegetable oil, honey (or maple syrup), egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the dark chocolate chips.
- Scoop the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes before transferring them to a wire rack.
Feel free to get creative with these zucchini chocolate muffins! Here are a few variations you can try:
Welcome to the recipe for our delicious low calorie zucchini chocolate muffins! Follow these simple instructions to make your own mouth-watering treats:
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
- In a large bowl, whisk together 1 cup of all-purpose flour, 1/4 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
- In a separate bowl, beat together 1/2 cup of low-fat Greek yogurt, 1/4 cup of honey, 2 tablespoons of vegetable oil, 1 teaspoon of vanilla extract, and 1 egg until well combined.
- Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.
- Fold in 1 cup of grated zucchini and 1/2 cup of dark chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling them about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy your delicious low calorie zucchini chocolate muffins!
These muffins make a perfect guilt-free treat for any time of the day. Share them with friends and family, or simply indulge yourself!
- Add a handful of chopped walnuts or almonds for some extra crunch.
- Swap out the dark chocolate chips for white chocolate or peanut butter chips.
- Sprinkle the tops of the muffins with shredded coconut before baking for a tropical twist.
Store these delicious muffins in an airtight container at room temperature for up to 3 days. For extended storage, they can be refrigerated for up to a week or frozen for up to 3 months.
Follow these guidelines to store your delicious low calorie zucchini chocolate muffins:
- Allow the muffins to cool completely before storing.
- Place the muffins in an airtight container or a ziplock bag to prevent moisture from getting in.
- Store the muffins in a cool and dry place, such as the refrigerator.
- If storing for longer periods, you can freeze the muffins in a freezer-safe container or bag.
- Before consuming, thaw the frozen muffins at room temperature or reheat them in the oven for a few minutes.
- The muffins can be stored for up to 3-4 days in the refrigerator or up to 3 months in the freezer.
- To maintain freshness, avoid stacking the muffins on top of each other.
- Enjoy the muffins as a tasty low calorie treat at any time!
- Low-calorie zucchini chocolate muffins are a guilt-free treat that satisfies your sweet tooth.
- They are made with wholesome ingredients like grated zucchini and dark chocolate chips.
- Variations such as adding nuts or swapping chocolate chips allow for personalization.
- These muffins can be stored at room temperature, in the refrigerator, or even frozen for later enjoyment.
Here are some frequently asked questions about these delectable zucchini chocolate muffins:
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can be used as a healthier alternative, giving the muffins an extra boost of fiber.
Can I substitute the oil with applesauce?
Yes, applesauce can be used as a substitute for oil to reduce the calorie content even further while maintaining moisture.
Are these muffins suitable for people with dietary restrictions?
These muffins can be easily adapted to suit various dietary needs. For a gluten-free version, use gluten-free flour, and for a vegan option, replace the egg with a flax or chia egg.