Chocolate Zucchini Mini Muffins



Estimated Reading Time 1 Minutes

These are made moist with buttermilk, heart-healthy canola oil and grated zucchini, and cocoa powder adds an intense chocolate flavour. If you don’t have buttermilk, use equal amounts of milk and plain yogurt, stirred together.

INGREDIENTS:

1 cup all-purpose flour 250 mL
1 cup whole wheat flour 250 mL
3/4 cup packed brown sugar 185 mL
1/2 cup cocoa 125 mL
1 tsp. baking powder 5 mL
1 tsp. baking soda 5 mL
1/4 tsp. salt 1 mL
1 cup buttermilk 250 mL
1/3 cup canola oil 80 mL
2 large eggs
1 tsp. vanilla 5 mL
1 small zucchini,unpeeled and coarsely grated
1/2 cup chocolate chips or choppedwalnuts or pecans (optional) 125 mL

DIRECTIONS:

1. Preheat oven to 350°F.

2. In a large bowl, stir together flours, sugar, cocoa, baking powder, baking soda and salt.

3. In a small bowl, whisk together the buttermilk, oil, eggs and vanilla. Add to the dry ingredients along with the zucchini and stir until almost combined; add the chocolate chips or nuts and stir just until blended.

4. Pour into mini muffin tins that have been sprayed with non-stick spray or lined with paper liners. Bake for 20 minutes, until tops are springy to the touch.

Makes about 3 dozen mini muffins.

PER MUFFIN:

65 calories, 2.6 g fat (0.4 g saturated fat, 1.5 g monounsaturated fat, 0.7 g polyunsaturated fat), 12 mg cholesterol, 9.3 g carbohydrate, 1.7 g protein, 1 g fibre.

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