Zucchini Chocolate Chip Muffins - gluten free and delicious for all!

I am still totally committed to the idea that anything with fruit or a veggie in it can be called healthy - or at least "healthier"!  These zucchini muffins have added "good for you" qualities because they incorporate oat flour, honey (no refined sugar), and pure almond butter.  And the chocolate used is dark chocolate so even that is good!  with the dark chocolate and honey, they are just sweet enough and are also wonderfully moist.  You will want to make these again... and again....

ZUCCHINI CHOCOLATE CHIP MUFFINS

adapted from Easy Flourless Muffins, Bars and Cookies

1 1/2 c. rolled oats

3 T. ground golden flaxseed

2 t. baking powder

1 t. baking soda

1/4 t.salt

3 large eggs, room temperature

1/4 c. whole milk

6 T. almond butter  (I like the BARE brand)

6 T. raw clover honey

1 T. Mexican vanilla extract (Mexican vanilla highlights the chocolate)

1 c. shredded zucchini (squeezed in paper towels to remove excess moisture)

1/2-3/4 c. dark chocolate chips or mini chocolate chips or a combination

Preheat oven to 350.  Line a muffin pan with parchment liners and set aside.

In a high speed blender, place the oats, flaxseed, baking powder, baking soda and salt.  Blend on high for about 20 second or until the oats are broken down into a flour.

In a separate bowl, mix all of the remaining ingredients except the zucchini and chocolate chips.  Add the blended flour ingredients and mix again just until blended - about 20 seconds on the medium speed of a mixer.  Fold in the zucchini and chocolate chips with a spatula.

Using an ice cream scoop, fill each lined muffin cup with the batter (the ice cream scoop gives the perfect amount for 12 muffins).  They should be about 3/4 full.

Bake for 15-18 minutes or until a toothpick inserted in the center of the muffin comes clean.  Remove from the oven and let sit in the tin for 10 minutes. Then remove from the tin and finish cooling on a wire rack.

These keep very well and also freeze well, if they last that long!

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Zucchini Chocolate Cake - the BEST!

I made this cake a few days ago and almost didn't get a picture of it.  Have had neighbors and family enjoying it (and I snuck a few bites in there as well) and kept forgetting to snap a photo.  So finally grabbed a couple last night and even included one "a la mode".

Actually - that paragraph was written back in December and then life got away from me.  So....... it looked like I needed an excuse to make this delicious cake again - so I did!!  It is unbelievably easy to make and the zucchini makes it so moist that you think it it much more decadent than it is.  Adding the dark chocolate chips makes it a bit "healthier"  - right?? 

Best Chocolate Zucchini Cake

adapted from Mel's Kitchen Café

3 large eggs
1 T. vanilla extract (I use Vanilla Bean Extract Crush)
1 1/2 c. organic cane sugar
1/4 c. plain Greek yogurt
1/2 c. milk
1/2 c. oil (melted coconut, avocado or canola  - I used coconut oil)
2 c. shredded zucchini
1 1/2 c. flour
1/2 c. unsweetened cocoa powder
3/4 t. salt
1 t. baking soda
1/4 t. baking powder
1/2 c. mini chocolate chips (added to the batter with the zucchini)
1/2 c. dark chocolate chips (totally optional but purely divine!)

Preheat the oven to 350.  Grease a 13x9" pan with cooking spray or oil and set aside.

In a large mixing bowl, whisk the eggs, vanilla, sugar, buttermilk and oil until well blended.  Stir in the shredded zucchini.

Add the flour, cocoa powder, salt, soda and baking powder. Stir until well combined and no streaks of flour remain. Do not over mix.

Spread the batter into the prepared pan. Sprinkle the 1/2. c. dark chocolate chips over the top. They will melt in and just add more delicious flavor.

Bake in the oven for about 25-35  minutes or until the top of the cake springs back when lightly touched and/or a toothpick inserted in the center comes out clean.

Let cool completely.  You can sprinkle powdered sugar on the top right before serving, frost it with your favorite frosting, serve it a la mode, or just enjoy it plain. It is so moist and good and with all of that zucchini and dark chocolate - it's even good for you!! (well, I can rationalize just about anything!)  You will want to make this again and again! 
(I cut half of it into bars and put them in the freezer.  It helps to keep it out of sight for times when temptation takes over! And it's also a treat to open up the freezer and realize there is a delicious snack/dessert whenever I want it!)

The ice cream takes this moist wonderful cake to dessert nirvana!

It is as moist and luscious as it looks.....

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Zucchini Noodle Lasagna

I continue to try to do things a little healthier, when I have the time, the energy, and the desire. Yes, for me it takes all three or there is really no point in attempting it . Sometimes I have to make a game out of it - like how many about to go bad things in the fridge can I use up in one recipe! (That's motivation for me as I really HATE throwing out food just because I forgot to use it in time.)  And I really do enjoy doing things I have not tried before.

Spiralizing has been a "thing" for a while and I have done a little of it - with apples (an apple crisp)  and zucchini (simple sauteed ribbons of zucchini) - but this was the first time I planned a main dish.  And I would do this again in a heart beat.  The flavors were absolutely delicious. I might add turkey Italian sausage next time just to give it a little more kick and make it more substantial, but there was really nothing wrong with it just as it was.

ZUCCHINI NOODLE LASAGNA

adapted from "Inspiralized.com"

1 Tbsp. garlic olive oil
2 cloves of garlic, minced
1/4 tsp. red pepper flakes
3/4 c. diced yellow onion (1/2 onion)
2 - 14 oz. cans diced tomatoes with Italian seasonings (plain is ok)
2 tsp. fresh oregano, chopped
8 basil leaves, chopped
1 bag of fresh baby spinach
3 medium zucchini
1 large egg, beaten
1/2 c. grated Parmesan cheese
1 1/2 c. ricotta cheese (can substitute with cottage cheese)
2 c. shredded mozzarella cheese
salt and pepper to taste

Preheat the oven to 400 degrees.

Place a large skillet over medium heat and add the garlic olive oil.  Add the garlic and red pepper and let them cook about half a minute. Then add the chopped onion.  Let the onion cook about 2 minutes (don't let it get too brown) and then add the canned tomatoes, basil, oregano and season with salt and pepper. Stir well to combine and let cook, stirring occasionally, until the sauce is reduced and thick - 20-25 minutes.  The sauce should have no extra liquid.  Making it as thick as possible will help prevent a watery lasagna in the end.

While the sauce is cooking, heat a large skillet over medium heat and cook the spinach.  Cook until completely wilted and set aside in a plate.  Then, cook the zucchini noodles for 2 minutes, tossing frequently. Place the cooked noodles in a colander and pat dry to remove as much moisture as possible. Set aside once done on paper towels. In a separate bowl, mix the ricotta, parmesan and egg.  Whisk together and set aside.

Once the sauce is ready, the layering process can begin. In a casserole dish, add a layer of the tomato sauce (about one third) to the bottom of the dish.  Then add a layer of zucchini noodles and then a layer of the ricotta mixture (about one half).   Add the second third of the tomato sauce.  Next place all of the wilted spinach on top of the tomato sauce. Then add the rest of the ricotta mixture on top.   Finally add the rest of the zucchini noodles, the rest of the tomato sauce, and top with all of the mozzarella cheese.

Layers of drained zucchini ribbons

Ready for the oven

Cover the casserole dish with foil and bake in the oven for 40 minutes.  After 40 minutes, take the dish from the oven, remove the foil and let rest for 10-15 minutes.  After resting, carefully and slowly pour as much excess liquid as possible. (if necessary)  Then, carefully cut the lasagna into portions and serve.

Cheesy and delicious... 

Reheats well too - if you have any left.

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Healthy Whole Wheat Chocolate Zucchini Muffins

I never thought my first really "healthy" new item would contain chocolate - but that makes all things better and bearable, right?  The funny thing is - I am not really a chocolate fan. But there is something about zucchini and chocolate.  And they pair beautifully with whole wheat pastry flour (ground soft wheat berries).  Yes I really have gone back to basics and even ground my flour for this recipe.  It was easy and the feeling that it was so fresh just made the whole experience that much more fulfilling.  I know that sounds kind of  strange, but I really did feel like I was doing something good for me through every step of this and I am excited about learning more and experimenting.


The original recipe was already pretty healthy, but I took it up a few notches with the flour, the coconut sugar, the coconut oil, and the Enjoy Life chocolate chips.

HEALTHY CHOCOLATE ZUCCHINI MUFFINS

adapted from  Whole and Heavenly Oven
3/4 cup coconut sugar
1/4 cup coconut oil (or butter)
2 large eggs
1 1/4 cups milk
2 tsp. vanilla extract
2 c. whole wheat flour (used soft wheat berries - ground)
1/2 c. unsweetened cocoa powder
4 tsp. baking powder
1/2 tsp. salt
1 c. tightly packed shredded zucchini
1/2 c. Enjoy Life mini chocolate chips and King Arthur burgundy chunks

Preheat oven to 425.  Lightly grease a 12 cup muffin tin.  Set aside.

In a large bowl, whisk sugar, oil, eggs, milk, and vanilla until smooth.  In a medium bowl, combine flour, cocoa, baking powder and salt.  Gently fold flour mixture into liquid mixture until just combined. (batter may be very thick).  Fold in shredded zucchini and chocolate chips.

Brimming with healthy goodness (ignore the floating chunks of chocolate...)

Divide batter between greased muffin cups and smooth tops.  Bake muffins at 425 for 5 minutes, then reduce the heat to 375 and continue baking an additional 15 minutes.

Cool muffins in pan 5-10 minutes and then finish cooling on a wire rack.

Store muffins in an airtight container at room temperature up to 3 days.  Muffins may be frozen up to one month.

Can you see how wonderfully glossy they are? That is all natural...

Definitely good enough to eat...

See??? Absolutely good enough to eat every bit!

Things I learned this week:

• Neither the coconut sugar nor the coconut oil gave the muffins a coconut flavor, but they did have a beautiful sheen to them when fresh out of the oven.  One more thing about coconut oil - there are two very different kinds.  Regular and/or organic coconut oil has a mild coconut flavor. There is also a variety called "organic expeller pressed".  It has absolutely no coconut taste or smell and is often used for frying.  I actually love the flavor, but for those who don't, it was well hidden, probably from the chocolate and whole wheat flour.

• I really love grinding my own flour. Yes, you have to plan ahead a little, but just a little. It doesn't take more than a few minutes.  I love the nutty freshness of the flour and the fluffiness.  I weigh it when I have those measurements so I can get the exact amount.  I really really love it and look forward to trying a variety of berries, including ancient grains like einkorn and kamut.

• The Enjoy Life mini chocolate chips have no soy, dairy or preservatives and taste wonderful - no after taste.  I ordered mine from Amazon but have recently seen them in all of the local grocery stores and health food stores.  And they are about the same price everywhere.

• And on the subject of organic..... I am quickly learning that just because it is labeled organic does not mean it contains the best ingredients. They may be individually labeled like "organic corn syrup"  but let's face it, corn syrup is one of those things that we are all better without if possible.  So I now really read the labels. And milk is one of the most confusing products.   So I am reading labels even more carefully and doing the best that I can.  I am not going to go crazy over it, but will try to be as healthy as I can be while I have control at home. Enough said!

These are equally delicious frozen and reheated - I could not even tell the difference!

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Low Sugar "Healthy" Zucchini Carrot Cake

Still working on the overflow of zucchini here, with two more giant zucchinis in the fridge!!  Going to have to get really creative soon.

In an effort to make my way through the zucchini I have actually made this recipe twice. Yes it is THAT good.  It is moist, healthy (in my mind!), has just a touch of sweetness in the frosting that but not so much that it will stop you from eating it for breakfast.  This is truly a cake that can be eaten any time of the day or night!

Zucchini Carrot Cake

adapted from Eat What You Love Everyday by Marlene Koch

2 cups flour
2  1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. Penzeys baking spice
1/4 c. applesauce, natural (no sugar)
1/4 c. oil
2 large eggs  
1 tsp. vanilla extract (I use KAF vanilla bean crush )                                                                    
5/8 c. Truvia Baking Blend
3/4 c. buttermilk, reduced or low fat
1 1/2 cup grated carrots
1 1/2- 2  cups grated zucchini, blotted dry with paper towels
1/2 - 3/4  c. raisins (based on your preference and optional)

Preheat oven to 350. Spray a 13x9 inch pan with non stick coating spray..

Combine the flour, baking soda, baking powder, cinnamon, allspice and ginger in a small bowl and whisk well.
In a large bowl, combine the eggs, applesauce, oil and vanilla and whisk well.  When mixed, whisk in the Truvia baking blend and buttermilk. Then fold in the grated zucchini and carrots and raisins and mix gently until the ingredients are well distributed.                                                                                                                                                                                                                                    
Pour the batter into the prepared pan.  Bake for 25-30 minutes or until the cake is golden brown and a toothpick in the center comes clean. Let cake cool in the pan on a wire rack.  When completely cool, frost with the Whipped Cream Cheese Frosting (below) and store in the refrigerator.

This cake is moist and delicious!

Cream Cheese Whipped Frosting

1/3 cup reduced fat whipped cream cheese
2 oz. reduced fat  block cream cheese
6 packets (1/4 cup) Monk Fruit sweetener (Truvia or Stevia work as well)
1 1/2 cups light Cool Whip
1/2 tsp. cream cheese emulsion (optional but adds to the wonderful flavor)

Beat the two varieties of cream cheese with an electric mixer on medium speed until smooth.  Add the monk fruit sweetener or Truvia and continue beating until well combined, about a minute.

On slow speed, beat in about half of the Cool Whip until fluffy and combined. With a rubber spatula, fold in the rest of the Cool Whip.  Will easily frost a 13x9" pan - and it's so good I would definitely use it for other cakes!

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Cinnamon Zucchini Bread with extras

Still working on the zucchini overflow in my refrigerator.  I still have two huge (and I do mean HUGE) zucchini) and noticed that my plant is beginning to blossom again - so in another week or two I will have more if they all make it!!

I am not sure how much more zucchini bread, cake, muffins, etc. I can make, but I will keep trying to come up with new things to keep everyone interested.  My friend, Nance, sent me a recipe for a Chocolate Zucchini Bundt cake that has a chocolate ganache glaze, so that will be a definite make soon!

I made this bread last week and it was FABULOUS.  This , so far, is one of my favorite zucchini breads. I love anything with cinnamon - I think it takes me back to my childhood with cinnamon-sugar toast!! :)  YUM!  So in addition to the cinnamon IN this bread, I put a nice coating of cinnamon sugar over the top and let it bake in.  That made it pretty perfect!!  That is one step you need to be sure to remember!!

Zucchini Cinnamon Bread

adapted from Chocolate, Chocolate and More

1 1/2 c. flour
3/4 c. sugar
2 1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
2 eggs
1/3 c. canola oil
1 1/2 c. zucchini, shredded
1/2 c. toffee bits
3/4 c. bittersweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.  In a small bowl, whisk together the eggs and oil.  Add the egg mixture and the shredded zucchini into the flour mixture.  Using a wooden spoon or rubber spatula, stir together until the ingredients are well mixed and moist.  Fold in the bittersweet dark chocolate chips and toffee bits.

Pour the batter into a loaf pan, coated with a non stick spray.  Bake at 350 for one hour or until a tooth pick inserted in the center comes out clean.  Cool on a wire rack and remove from the pan after 20 minutes of cooling.

A good shot of that luscious cinnamon sugar crust!

Another yummy view...

You can easily see the generous sprinkling of of the dark chocolate chips.  So good....

And yes, this was good to the last bite!!

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Zucchini Croissant Puff

With all of the zucchini making its presence known in a BIG way in my garden, I have been trying to come up with creative ways to put it to good use.

So I decided to take a break from muffins and bread and all of the sweet baking and make a light dinner. Using the blueberry croissant puff recipe as a basis that I made last fall, I played with the ingredients and made a really delicious zucchini puff.

I had shredded zucchini left over from the chocolate zucchini breads, so this was perfect.  Once again I used the mouthwatering frozen (ready to bake) croissants from QVC. I always have at least one bag in my freezer for emergencies or cravings!!  They are a great basis for a casserole, sandwich - and especially handy as a breakfast on the run!

Zucchini Croissant Puff

3 large croissants (about 5 - 5 1/2 cups cubed)
2 c. shredded zucchini
1/4 c. dried minced onion (an afterthought!)
4 large eggs
2 c. milk
1 - 8 oz. pkg. cream cheese
1 pkg. Athenos crumbled feta cheese, tomato and basil variety
2 c. shredded mozzarella cheese
1 sprig fresh rosemary (4")
1 sprig fresh oregano (4 ")
1 tsp. salt
1/2 tsp. pepper

One of several relatively new flavored fetas - so good!

Fresh rosemary and oregano from my garden.

Preheat the oven to 350.

In a 13x9 " pan or 3 quart casserole, cover the bottom of the container with the cubed croissants.  Sprinkle the shredded zucchini over the top and then add the minced onion.  Sprinkle 1 cup of the shredded cheese over the top.

In a Vitamix (or use a mixing bowl and electric hand beater), combine the eggs, milk, cream cheese, feta cheese crumbles, rosemary and oregano leaves  (discard the stems), and salt and pepper.  Pulse off and on for about a minute until it is well mixed . (With the Vitamix there is no need to chop the herbs; the blender will do that job.  If using a mixer, chop the herbs before adding).

Pour the mixture over the zucchini and croissants and let sit for 20 minutes.  Add the remaining cup of shredded cheese over the top and then put into the preheated oven. Bake approximately 25-30 minutes or until the mixture is set in the center and golden brown.

This is great only as a light dinner - just add a tossed salad - or serve as an accompaniment to a simple chicken or fish entree.

Bite sized croissant pieces

Shredded zucchini makes up the next layer

The egg mixture and cheese make this oven ready

This is delicious for breakfast, lunch or dinner!  

And it can be the main feature or a hearty accompaniment.

So versatile!

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Chocolate Chunk Zucchini Bread

More zucchini from the garden dictated that part of the day would be spent baking.  I now have 4 LARGE zucchini just about filling the vegetable bin in the fridge!!  I may just do a simple zucchini saute tomorrow with a sprinkling of parmesan cheese - that is hard to beat. I also remember seeing a recipe for zucchini lasagna.
These extra large zucchini would be perfect!

I am not sure that the four cups of zucchini in this bread recipe is enough veggie to counteract the decadence of the chocolate chunks... I mean can you really have a slice of this for breakfast?????  I won't tell if you don't!.  Clearly the chocolate inclusion has not stopped me from indulging!

So here it is - the absolute BEST EVER chocolate zucchini bread.  It gets better with age (I keep it in the fridge) and gently warming a slice in the microwave creates little puddles of lusciousness in every bite.
Consider yourself warned!!

CHOCOLATE CHUNK ZUCCHINI BREAD

adapted from Your Cup of Cake

4 c. grated zucchini
2 1/2 c. bread flour* (or regular flour)
1/2 c. unsweetened cocoa powder (I prefer Dutch process)
2 tsp. baking soda
3/4 tsp. salt
1 c. sugar
1/2 c. muscovado sugar (can use regular brown sugar)
2 eggs
3/4 c. butter (1 1/2 sticks), melted
1 tsp. espresso powder
1/2 tsp. almond extract
1 tsp. vanilla extract (I like to use vanilla bean crush from King Arthur Flour)
1 1/2 c. dark burgundy chunks (King Arthur Flour) - regular chocolate chips can be substituted

Preheat the oven to 350 degrees and grease two loaf pans (9x5"). Can also just use one and make a larger loaf.

Grate the zucchini in a food processor and set aside.
In a medium bowl. mix the flour, cocoa powder, baking soda and salt.   In a large bowl, combine the sugars, eggs, melted butter, espresso powder, almond and vanilla extract.  Slowly add the flour mixture to the wet ingredients.  Do not overmix; the batter will be thick.
Add the grated zucchini and chocolate chunks and stir until just mixed.  Pour into the loaf pan(s) and bake 45-50 minutes or until a knife inserted in the center comes out clean. (Bake closer to 50-60 minutes if making one large loaf)

A LOT of shredded zucchini!

Dark burgundy chunks (King Arthur Flour)

Let cool for 10 minutes and then remove from the pan to finish cooling on a wire rack.  The flavors develop even more the next day.  Refrigerate if not using within 2-3 days.

This is my new favorite recipe for chocolate zucchini bread.  It is incredibly moist and delicious.

Can you see ALL of those chocolate chunks???

And it's so moist!

Dark chocolate IS healthy, especially with zucchini!

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Low Sugar Banana Zucchini Decadent Bread!

So when  I decided to bake last night, I was going to make some variation of banana bread and then zucchini bread as both of those main ingredients were in the refrigerator literally SCREAMING to be used.  In a few more days they would have been permanent residents in the trash can!!!

I know - you read the title and thought - how can low sugar and decadent be on the same line.  Have I lost it?  Well that is a different blog post!  LOL   But seriously - it makes perfect sense to me because the decadent and unexpected ingredient is dark chocolate.  If you have been reading my blog recipes, you know I am in love with the King Arthur burgundy chunk chocolate pieces. They are sooooo good - the flavor is the best; they melt better than any chocolate chip or chunk I have ever used, and they add just enough richness without overwhelming the recipe.

I would never have thought to combine bananas and zucchini, but I will definitely be using this combination in other creations. The inspiration was not mine.  I found the basic recipe at Brown Eyed Baker. And the dark chocolate chunks just put it over the top.  I have made chocolate zucchini cake and banana muffins with chocolate chips - so it was natural to add in the chocolate.  It's always better with chocolate, right?  Well in this case, it definitely is!

LOW SUGAR BANANA-ZUCCHINI SURPRISE BREAD!!

INGREDIENTS:

3 cups all-purpose flour
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. Penzey's baking spice (mixture of bread friendly spices)
1 tsp. King Arthur vanilla bean crush
1 teaspoon salt
4 eggs
1 cup Truvia Baking Blend
1 cup vegetable oil
2 ripe bananas, mashed (about 1 cup)
2 cups shredded zucchini (used the large grate)
1 cup chopped dark chocolate (I used King Arthur Burgundy Chunks......SO GOOD!!)

DIRECTIONS:

Preheat the oven to 350 degrees.   Grease two 9x5-inch loaf pans and set aside.

In a medium bowl, measure the flour, baking powder, baking soda, cinnamon and salt and whisk together and set aside.

In a large bowl, whisk the eggs. Add the Truvia Baking Blend and oil and whisk until smooth and combined. Add the bananas and whisk until well blended.  Add the flour mixture and stir gently with a rubber spatula until blended. Gently fold in the zucchini and dark chocolate pieces.

Just had to capture the marriage of the zucchini and the chopped dark chocolate.

The flavors blended perfectly and fragrance was intoxicating!!

Divide the batter evenly between the two prepared loaf pans. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. (mine were done in 40-45 minutes, but there is less volume with the Truvia Baking Blend).  Cool on a wire rack for 10 minutes, then remove the bread from the pans and place on wire rack to cool completely before serving. Wrap in plastic wrap and enjoy every savory morsel.
Will keep about 5 days during cool weather.  Refrigerate if necessary.

This is truly as good as it looks!!  Another MUST TRY!!

Hope to be sharing some cards soon - working on a few in my head!!  Trying to get those creative juices flowing....... again!

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Double Chocolate Zucchini Muffins - Low Sugar

Healthy can truly be delicious!  Oh.....my......gosh.......these are yummy. I think I could even get my granddaughters to eat these (and they would not touch zucchini with a ten foot pole!)  Of course if I made these for them I would grate the zucchini finer so it would be WELL hidden!!

Another thing  I did was change the chocolate chips to Ghirardelli premium baking chips that are 60% cacao. They have a higher concentration of cocoa butter so they melt really well and even after the muffins have cooled, the chocolate still has a wonderful gooey texture.  YUM!

I hope you love these too!!

Chocolate Zucchini Muffins

adapted from Iowa Girl Eats

1/2 cup butter, softened
1/2 cup unsweetened applesauce
1/2 cup Truvia Baking Blend
2 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups flour
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups shredded zucchini
1 cup Ghirardelli premium baking chips (60% cacao/bittersweet chocolate)

Preheat oven to 325.  Spray the muffin tin with a non stick spray or use muffin liners. Set aside.

Beat butter, unsweetened applesauce, and Truvia baking blend in a large mixing bowl.  The mixture will be lumpy - almost curdled in appearance.  Add the eggs.  Mix to combine.  Add the vanilla and buttermilk and mix again.

In a separate small bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt.  Add the dry ingredients to the wet ingredients  slowly - adding 1/3 of the dry each time and blending in between. Do not overmix.  Add the zucchini and chocolate and stir just until combined.

Scoop the batter into the muffin cups, filling about 3/4 full.  Bake for 15-17 minutes or until a toothpick or skewer inserted in the center comes out clean.  Let cool on a wire rack for 3-5 minutes and then remove to the wire rack to cool completely.

The texture of these muffins is almost brownie like, especially when you get a bite of that melty gooey chocolate! I hope you enjoy these!!

I think I need to make another batch.  YES.... they are THAT good!

Who says chocolate isn't a breakfast food?  Zucchini makes everything healthy!

You can see how these are brimming with zucchini.  

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Chocolate Zucchini Bread - LOW CALORIE!

OH MY GOSH!!! This may be my new favorite recipe for zucchini.  It was SO easy and so good.  If you have a surplus of zucchini adorning your garden, or even if you have to go to the store or the Farmer's Market to get some, it is SO worth it!  Trust me - you just HAVE to make this!

Can you see how moist this is??

CHOCOLATE ZUCCHINI BREAD

adapted from Eat More of What You Love by Marlene Koch

1/4 cup canola oil

1/8 cup Splenda brown sugar blend*

1/3 cup Truvia Baking Blend **

1 large egg

1 large egg white

1/2 cup unsweetened applesauce (I use the little individual serving cups - perfect!)

1 tsp. vanilla extract

1 1/2 cups grated zucchini

1 1/2 cups flour

2-3 teaspoons orange zest

1/2 cup cocoa powder

1 tsp. baking powder

3/4 tsp. baking soda

*Splenda brown sugar blend can be replaced with 1/4 cup regular brown sugar

**Truvia Baking Blend can be replaced with 2/3 cup Splenda OR 2/3 cup sugar

Preheat the oven to 350.  Spray a loaf pan  (9x5") with nonstick baking spray.

In a medium bowl, blend the oil, brown sugar blend, Truvia baking blend, eggs, applesauce and vanilla and whisk it well.  Add the grated zucchini and stir until well combined.

In another medium bowl, mix the flour, cocoa powder, baking powder, baking soda and orange zest.  Make a well in the center and add the zucchini mixture.  Stir just until the dry ingredients are moistened.  Pour mixture into the prepared pan..

You can see the richness in the batter, along with the zucchini!

Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.  Cool in the pan on a wire rack  for 15 minutes and then remove from pan to finish cooling. When it is completely cool, dust with powdered sugar.

All ready adorned with powdered sugar!

Sliced and ready to serve....and eat!! 

You will not believe this is low calorie but IT IS!!

This would be great with a scoop of  ice cream on top for an added treat (although that kind of ruins the low calorie part!!)  If it's too tempting, put it in the freezer sliced and take out a slice when you are ready for a treat.  Eating it frozen is almost like eating an ice cream cake without the ice cream.  YUM!

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