Wednesday, March 18, 2009


Recipes from B&B's are usually good, and this one from the White Lace Inn, Sturgeon Bay, Wisconsin, makes the grade. These muffins are very moist with a tender crumb and rich flavor. There's just enough cinnamon to provide a backdrop to the main ingredients: zucchini and chocolate. As good as these are, though, they fall short of my favorite chocolate zucchini muffin recipe, from Penzey's Spices.

The original recipe called for a lot of oil, but I subbed low-fat buttermilk for most of it. The buttermilk added moistness, tenderness and flavor. I also used white whole wheat flour instead of all purpose, and stevia for the white sugar.
You can fix a chocolate craving with these delicious muffins without doing major damage to your diet, so long as you only eat one. And, remember, you'll be eating your veggies at the same time!

Bonnie's Chocolate Zucchini Muffins

Adapted 1/3 Recipe
Rating: 8.5 out of 10

DRY INGREDIENTS: 1/3 cup brown sugar
1/3 cup white sugar (I used 1-3/4 tsp. stevia)
1 cup white whole wheat flour
1 tsp. baking soda
1/3 tsp. baking powder
1/3 tsp. sea salt
1/3 tsp. cinnamon
1 oz. grated Hershey Bar (I used Nestle's Chocolatier bittersweet chocolate bar, 60% cacao)
1/3 cup chocolate chips (I used Hershey milk chocolate chips)
3/4 cup finely grated zucchini, pressed dry between two paper towels
optional: 3 Tbsp. toasted broken walnuts
WET INGREDIENTS: 1 large egg
1 tsp. pure vanilla extract
2 Tbsp. vegetable oil
3 Tbsp. low-fat buttermilk

TOPPING: 1/4 tsp. cinnamon, 1/2 tsp. cocoa, 1 tsp. sugar + 1/4 cup chocolate chips
Heat oven to 400F. Spray a 6-cup muffin tin with non-stick cooking spray.
Combine all dry ingredients in a large bowl. Whisk wet ingredients in a small bowl, then add all at once to dry ingredients. Divide batter evenly among the 6 muffin cups. Combine topping ingredients in small bowl and sprinkle over tops of muffins, pressing chips in slightly. Bake 14-17 minutes, or till muffins test done when a toothpick is inserted in centers. (Mine took 15 minutes.) Yield: 6 standard size muffins


Sara said...

These look great, it looks like you got a really nice oven rise!

Debbie said...

Oh they look good. I hope I could stop at eating one! I'm telling you lately my pants are getting tighter and tighter and this is not a good thing!

Barbara Bakes said...

I love the close up shot! Adding zucchini always makes you feel better about eating chocolate!

Burp and Slurp~! said...

would love to exchange links with you too! yum! way to justify eating lots of chocolate with the healthy zucchini...giggle!

Lynda said...

These look perfect, Judy! Such a nice rise and all the healthy stuff in chocolate, no less!

Maria said...

Nice job on the muffins. They look really good!

Jennifer said...

I love muffins!!

Those look great and I love the way you substituted some of the ingredients to make it healthier!

I'm going to have to try those!

Talita said...

I don't eat zuchinni, but I found in this recipe a good way to eat it. I love the idea!

Donna-FFW said...

Hi Judy- They look great, and I am going to save this recipe for my garden zucchini to try!! These and your other higher rated ones!!

Elyse said...

Mmm, I love what zucchini does for a baked good recipe. These muffins look fabulous!! I'm always in the mood for a quick chocolate fix. I just love that you subbed buttermilk for some of the oil. Adding this one to my recipe folder, for sure!

Kevin said...

Those muffins look so good! I really like the green flecks from the zucchini in them.