Dessert for breakfastJuly 22nd, 2012 at 9:38 am by Joy Walczak under Food Joy
It sounds a whole lot more decadent with that title, but this recipe is really quite healthy – and delicious! All summer, WOOD TV8 and WOTV 4 Women have been sharing eight easy ways for West Michigan to Live Healthy. One of the challenges is to change a recipe to make it healthier and an eightWest viewer came up with a delicious way to do just that. Robin Husted of Carson City wrote on our eightWest facebook page, ” I took advice I saw and substituted apple sauce for butter in a recipe, also decided to cut back on sugar and added fresh fruit to my zucchini chocolate chip muffins and came up with Zucchini Raspberry Chocolate Muffins. Need I say YUMM!” After whipping this up for a tasty start to a Sunday morning, I’m saying YUMM, too, and THANK YOU for the fantastic healthy switch! Here’s the recipe for you to try – don’t expect these to last for long!
Zucchini Raspberry Chocolate Muffins
2c whole wheat flour
1/2c white flour
1/4c unsweetened dark cocoa powder
11/2 tsp baking soda
3/4c unsweetened apple sauce (I always make my own by just cooking peeled apples in a little water – delish!)
3/4c white sugar
1 tsp van. Extract
1/2 c buttermilk
2c shredded zucchini
3/4 c dark Choc. Chips
6oz fresh raspberry
Preheat oven 350 degrees. Grease muffin tin or paper liners.( you can also just pour into a greased cake pan for squares).
Mix together flour, cocoa, baking soda. Set aside. Beat applesauce, sugar till well mixed. Add eggs one at a time blending well before adding the next. Add vanilla. Alternate adding flour mix and buttermilk mixing each time. Fold in zucchini, raspberries, and dark chocolate chips. Fill muffin cups about 3/4 full. Bake about 20 min or till toothpick comes out clean. Let cool for 8-10 min before removing. Serve with more fresh fruit and watch the smiles appear!