CHOCOLATE ZUCCHINI MUFFINS

Wow, are these the best muffins! The original recipe is on the
Penzeys Spices website, but I halved it and made changes. These are moist, chocolatey, flavorful and even have fiber and some food value. You know I won't say they're healthful. No way. Not with sugar. But I will say that one muffin will definitely fix your chocolate craving, and you won't blow all your calories.

A word of caution: If you use large zucchini, cut out the seeds before grating. And after you grate the zucchini on your box grater, be sure to cut it up even smaller. You want the zucchini to be finely grated or chopped.

Chocolate Zucchini Muffins

Adapted Half Versiion from Penzey's Spices

Rating: 10 out of 10

INGREDIENTS:

Muffins: 1/2 cup applesauce (I used unsweetened)

2 Tbsp. Canola or vegetable oil

3/4 cup brown sugar (You can use part or all sugar substitute, but not Splenda, please!)

1 large egg (or egg substitute, if desired)

1 tsp. pure vanilla extract

1/2 tsp. chocolate flavor (optional)

1/3 cup nonfat vanilla yogurt (I used Stonyfield Farms)

1-1/4 cup whole-wheat flour (I used King Arthur)

2 Tbsp. cocoa (I used Hershey's Natural)

1/2 tsp. instant coffee powder

1/4 tsp. sea salt

1/2 tsp. baking soda

1/4 tsp. cinnamon

1/2 cup semi-sweet or bittersweet chocolate chips

1 cup finely grated zucchini, pressed between paper towels to remove excess water

Topping: 1/3 cup chocolate chips

1 tsp. cocoa powder

1/2 tsp. cinnamon

2 Tbsp. sugar

Preheat oven to 400F. Spray a 12-cup muffin tin with non-stick cooking spray. Place water in center 2 muffin cups, as there will only be enough batter for 10 muffins. Set aside.

In a large mixing bowl, whisk together first 7 ingredients till well combined. In a smaller bowl, combine flour, cocoa, coffee powder, salt, baking soda and cinnamon, stirring well to distribute ingredients evenly. Stir in the chocolate chips and zucchini, mixing to coat well with dry ingredients. Add all at once to the wet ingredients with a spatula and just mix till barely combined. Fill muffin cups with about 1/4 cup batter each.

In a small dish or bowl, combine topping ingredients. Sprinkle each muffin top with topping. Place in oven and immediately reduce heat to 325F. Bake about 20 minutes, or till muffins test done, when a toothpick inserted near center returns almost clean. Do not overbake! (If inserted in chocolate chip, a retest will be necessary.) Yield: 10 muffins.