We loved chocolate chip zucchini cake growing up. Since zucchini is delicious right now I thought I would recreate my favorite cake in a healthier, portion controlled format. I can stop at one muffin way easier than I can stop at once slice of cake... than means muffins happen way more often than cakes in this house. It is also easier to give away muffins so we do not need to eat the whole batch.
2c zucchini, grated
1 2/3c whole wheat flour
1/3c cocoa powder
1t Mexican cinnamon
1/2t baking powder
1/2t baking soda
1/2t salt
2 eggs
1/3c honey
1/2c brown sugar
1/2c olive oil
1t Mexican vanilla
3/4c mini dark chocolate chips
Preheat oven to 350.
Squeeze excess water out of zucchini with a paper towel and set aside.
Combine flour, cocoa powder, cinnamon, baking powder, baking soda, and salt in a bowl. Set aside.
Beat together eggs, honey, brown sugar, oil and vanilla until combined. Add dry ingredients. Do not over mix. Stir in chocolate chips and zucchini.
Bake in muffin tin lined with parchment liners for 20 minutes. Let rest for a few minutes then cook completely on a wire rack. Store in an airtight container... or given them away as gifts.
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