Low-Fat Chocolate Zucchini Mini Muffins

Ingredients and Weight:

• 1 medium zucchini (grated, about 1 cup)
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsweetened applesauce
• 1/4 cup plain Greek yogurt
• 1/4 cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chocolate chips (for topping)

Preparation Time:

15 minutes

Cooking Time:

12-15 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners.
2. In a large bowl, combine the grated zucchini, flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the applesauce, yogurt, honey, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the chocolate chips (if desired).
6. Fill the prepared muffin tins to the top.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per muffin (without chocolate chips):

• Calories: 120
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 50mg
• Sodium: 90mg
• Carbohydrates: 20g
• Dietary Fiber: 1g
• Sugars: 9g
• Protein: 4g

Dish Characteristics:

• Moist and flavorful
• Rich chocolate taste
• Low-fat and healthy
• Perfect for breakfast, snacks, or dessert

User Comments:

• "These muffins are delicious! They're so moist and chocolatey, and I love that they're low-fat." - Jane
• "I made these muffins with my kids, and they had a blast. They're so easy to make and they turned out perfect!" - Mary
• "These muffins are a great way to use up leftover zucchini. They're healthy and satisfying." - Bob

Special Precautions and Tips:

• For a gluten-free option, use gluten-free flour.
• If you don't have a mini muffin tin, you can use a regular muffin tin and fill the cups about 2/3 full. They will take a few minutes longer to bake.
• You can use any type of zucchini for this recipe.
• Let the muffins cool completely before storing them in an airtight container at room temperature for up to 3 days.