I love to eat. If I had one wish or superpower it would be to eat whatever I want with reckless abandon and never get fat. Unfortunately, I am not blessed with such a metabolism. Instead of eliminating entire food groups I practice moderation and look for ways to “lighten up” more indulgent recipes.

Lately I have been on a zucchini kick. My husband does not like the taste or texture and I have been trying to sneak it into recipes. I love zucchini bread and muffins, but many recipes end up blowing my calorie intake for the day. After some trial and error I came up with a healthy version of zucchini chocolate chip muffins. These are great for breakfast on the go or a treat. I substituted most of the oil and sugar and replaced it with applesauce which keep the muffins moist and sweet.

Zucchini Chocolate Chip Muffins

Ingredients

3 cups all-purpose flour

1/2 cup white sugar

3 eggs

3/4 cup vegetable oil

3 cups packed grated zucchini

1 cup unsweetened applesauce

2 teaspoons vanilla

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoons cinnamon

1/4 nutmeg

1 cup (or more if you like) of semi-sweet chocolate chips

Directions

  1. Pre-heat oven to 350 degrees and spray muffin tins with Pam
  2. In a stand mixer add your dry ingredients flour, salt, baking soda, baking power, cinnamon, nutmeg
  3. In a separate bowl beat the eggs, then add the sugar, vanilla, zucchini and applesauce
  4. Add wet ingredients to dry ingredients into stand mixer, add 1 cup of semi-sweet chocolate chips and combine ingredients on low
  5. I use an ice cream scoop to put batter into the tins so they are all a similar size
  6. Cook for 18-20 minutes remove from tins and let cool on a baking rack
  7. Enjoy!

Zucchini Chocolate Chip Muffins