Secretly Healthy Chocolate Zucchini Muffins

Secretly Healthy Chocolate Zucchini Muffins
 
Ingredients:

• 2 cups all purpose flour
• 1/4 cup unsweetened dark cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon melted unsalted butter
• 1/3 cup brown sugar
• 1 cup unsweetened applesauce
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups shredded zucchini (peeled)
• 1/3 cup chocolate chips plus additional for topping

Instructions:
Heat oven to 350 degrees F.  Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar, applesauce, honey, vanilla and egg until well combined.  Reduce mixer speed to low and beat in zucchini until combined.  Beat in flour mixture until just combined.  Stir in chocolate chips until combined.

Divide batter into muffin cups.  Sprinkle additional chocolate chips on top.  Bake 15-20 minutes or until well risen and a toothpick inserted into muffin comes out with moist crumbs attached.  Cool on a wire rack.

Makes 1 dozen muffins

Cinnamon Chocolate Chip Zucchini Bread

A wonderful chocolate chip zucchini bread with a crisp cinnamon-sugar crust.

Cinnamon Chocolate Chip Zucchini Bread 

3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups granulated sugar, plus 3 tablespoons
3/4 cup dark chocolate chips
3 large eggs
3/4 cup plain yogurt
1/4 cup oil
2 teaspoons vanilla extract
1 1/2 teaspoons finely grated orange zest
2 cups grated zucchini
2 1/2 teaspoons ground cinnamon

Heat oven to 350 degrees F. Grease and flour a loaf pan.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt; whisk in 1 1/4 cups sugar and chocolate chips until combined.
In a large mixing bowl, whisk together eggs until combined; add yogurt, oil, vanilla, orange zest and zucchini until well combined. Stir in dry ingredients until just combined.

Pour batter into prepared pan. Stir together additional 3 tablespoons sugar and cinnamon until combined. Sprinkle half over the top of the surface; using a knife, gently swirl cinnamon-sugar into bread. Sprinkle the additional cinnamon-sugar over the top. Bake for 1 hour-1 hour 10 minutes or until a wooden skewer inserted into bread comes out with moist crumbs attached. Cover bread with foil if it gets too brown. Cool 1 hour in pan, before running a knife around outside edges and removing.

Makes 8-10 servings

Garden Carrot-Zucchini Bread

Eat your veggies in bread form!  This is a lighter version of your traditional zucchini bread.

Garden Carrot-Zucchini Bread

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
1 cup packed brown sugar
2 large eggs
1 cup vanilla yogurt
3 tablespoons oil
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1/2 cup grated zucchini
1/2 cup grated carrot
1 cup sweetened flaked coconut
3/4 cup golden raisins, soaked in hot water

Preheat oven to 350 degrees F. Butter and flour bottom and sides of a loaf pan.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and clove; whisk in brown sugar until combined.

In a large mixing bowl, whisk together eggs, yogurt, oil, vanilla and orange zest until well combined; whisk in zucchini, carrot, coconut and raisins until combined. Stir in flour mixture until just combined.

Scrape batter into prepared pan, and bake for 45-50 minutes or until deep golden brown and set. Cool on a wire rack for 30 minutes before removing.

Makes 1 loaf