Recipes for Recovery: Zucchini Muffins with Mini Chocolate Chips
These muffins are super delicious and offer a good source of vitamin C from zucchini. Vitamin C acts as an antioxidant to neutralize free radicals in the body and contributes to immunity and bone health. Eating zucchini is a wonderful way to substitute an old addictive eating habit like binging on pasta, with treating yourself to zucchini spaghetti. Just use a mandolin or spiral slicer and you’ve got a plate of delicious, satisfying “faux” pasta to support your recovery.
- ½ cup + 1 teaspoon brown rice syrup*
- ½ cup raw honey*
- ¼ cup maple sugar
- ¾ cup canola or olive oil
- 3 eggs
- 2 cups zucchini coarsely grated
- 2 teaspoons vanilla extract
- 2½ cup whole wheat pastry flour
- 2½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1¼ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup 1% milk
- 1/4 cup cacao nibs preferably a high quality, 70-85% cacao
- *Note: can substitute 1 cup maple sugar in place of the brown rice syrup and honey
- Preheat the oven to 350°F. In a large bowl, beat together the brown rice syrup, honey, maple sugar, oil, and eggs.
- Add the zucchini and vanilla extract. Mix well.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
- Pour the dry mixture and milk into the zucchini mixture, alternating between the two and mix. Fold in cacao nibs.
- Grease two 12-cup muffin pans (or use muffin papers) and fill each cup ¾ full with the batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes stand in the pan for 10 minutes before removing.
Total fat 8g
Saturated fat 1g