Chocolate Zucchini Muffins

       If not for the name, you probably wouldn't be able to tell that these muffins are hiding a vegetable.

 

 

   These aren't exactly muffins...

  

                                                                                                       

...maybe more like healthy cupcakes. :)

 

 

Moist? Yes. Chocolaty? Yes. Sounds to me like it qualifies as a cupcake. Just sayin'.

 

 

Chocolate Zucchini Cupcakes, anyone?

 

 

 

Muffins:

Makes 2 dozen muffins

 

2 eggs

2 egg whites

1 3/4c. sugar

1/2c. applesauce

1/2c. oil

2 tsp. vanilla

2c. finely grated zucchini, squeezed*

3c. flour

1 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

 

1. Preheat the oven to 350F. Grease or line two 12 count muffin tins with paper liners.

2. Beat the eggs, and egg whites in a large bowl. Combine the sugar, applesauce, oil, vanilla, and zucchini with the egg mixture and stir well.

3. Add the flour, baking soda, baking powder, and salt to the bowl with the eggs and stir until just combined.

5. Fill the muffin tins to the top and bake for 20-25 minutes or until a toothpick inserted in the middle comes out with a few crumbs attached.

 

*The zucchini MUST be squeezed before going into the muffins - I wrap up the grated zucchini in a large napkin and squeeze it to get the juice out.

 

~Adapted from Allrecipes.com