Thursday, January 1, 2015

[ Chocolate Zucchini Muffins ]

Last night's NYE fondue left me with a bunch of extra zucchini ... so I got this recipe off of Pinterest --- which sent me to a site called Eat Drink Love.

I made them in mini-muffin tins ... planning on bagging there for our upcoming ski trip.  And extras, put in the freezer for school lunches.

Dry Ingredients :

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2/3 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
Wet Ingredients :

  • 1 large egg, lightly beaten
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 2/3 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F. Prepare a muffin pan by spraying cavities with non-stick spray or insert muffin liners.
  2. In a large bowl, stir together the flours, sugar, cocoa powder, baking soda, salt, and the cinnamon. Set aside.
  3. In a separate bowl, whisk together the egg, applesauce, vegetable oil, milk, and the vanilla extract. Pour the wet ingredients into the dry ingredients until just combined. Fold in the zucchini and the chocolate chips.
  4. Divide the batter evenly amongst each cavity. Bake the muffins for 20-25 minutes -- I cooked them for 12-15 in the mini muffin tins. Let muffins cool. Store leftovers in an airtigth container.
Nutrition (1 muffin): Calories: 221; Fat: 9.3g; Carbs: 34.5g; Sugar: 19.7g; Protein: 3.4g; WW Points Plus: 6

[ Fondue Batter ]

Fondue Batter

3 cups flour 
8 tablespoons cornstarch 
1 teaspoon baking soda 
1 teaspoon baking powder 
1 teaspoon salt 
3 cups club soda 

1. Sift dry ingredients 
2. Add water and mix well 
3. Use to coat mozza cubes, onion rings or mushrooms.

Serves approximately 8-10