I had a ton of zucchini to use up from my mom’s garden and got inspired to make a healthy chocolate treat. For those who have never had chocolate zucchini bread or cake, don’t worry, you’ll never be able to tell it has vegetables in it and the texture is amazing. In fact, I think these taste better than regular chocolate chip muffins or bread. This recipe tastes exactly like regular chocolate zucchini bread but it doesn’t have a whole cup of refined sugar and vegetable oil in it. These can be eaten as a snack or dessert and won’t cause a sugar crash. The oat flour and low glycemic advantage of maple syrup gives this treat some staying power too. This recipe can be made into muffins or loaves.
- 1 1/4 cup Oat flour (I ground about 1 1/2 cup of old fashioned oats in my blender)
- 1 1/4 cup Shredded zucchini, squeezed dry
- 1/2 cup Applesauce (No Sugar Added)
- 1/2 cup Cocao powder
- 1/3 cup Pure maple syrup
- 1/4 cup Milk (I used Unsweetened almond milk)
- 1 Egg, beaten
- 1 Egg white
- 1 tbs Coconut oil, melted
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/3 cup Mini chocolate chips
- 1 tsp Cinnamon (optional)
Preheat oven to 350 degrees. Whisk wet ingredients together and slowly add dry ingredients. Pour into two mini loaf pans and add a few more chocolate chips on top if desired. Bake 35-40 minutes or until a toothpick comes out clean. For muffins, bake 22-25 minutes. If making muffins, use foil liners or a silicon pan as oat flour has a tendency to stick to paper liners.
Makes 12 muffins or two mini loaves. (I haven’t tried a large loaf but I’m sure it would work baked for 52-60 minutes)
Nutrition Stats: For 1 muffin or 1/6 of a mini loaf
Calories: 132
Carbs: 21 grams
Fat: 5 grams
Protein: 4 grams
Sugar: 10 grams
Fiber: 3 grams
...sprinkled with fitness... 