Chocolate-Zucchini Muffin Tops

Recipe

Dessert
Chocolate-Zucchini Muffin Tops

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User Rating

5 out of 5 stars
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Recipe Data

12
Servings
15min
Prep
30min
Total

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Description

These soft and cakey muffin tops are made with shredded zucchini, chocolate flakes, and two types of chocolate.

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Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
2 c.Hy-Vee whole wheat flour
½ c.Hy-Vee baking cocoa
1 tsp.Hy-Vee baking soda
2Hy-Vee large eggs, lightly beaten
2 c.zucchini, grated and well-drained
c.Hy-Vee creamy peanut butter
½ c.Hy-Vee honey
2 tsp.Hy-Vee vanilla extract
1 c.Hy-Vee semisweet chocolate chips
¼ c.Hy-Vee unsweetened coconut flakes

Things To Grab

  • Large baking sheet
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Wire cooling rack
  • Airtight container for storage

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

  2. Stir together flour, cocoa, and baking soda in a medium bowl. Set aside.

  3. Combine eggs, zucchini, peanut butter, honey, and vanilla in a large bowl. Slowly add flour mixture, combining well. Stir in chocolate chips.

  4. Form mixture into twelve 3-inch muffin-top patties. Place on prepared baking sheet. Sprinkle each muffin top with 1 teaspoon coconut. Bake for 10 to 15 minutes or until muffin tops are set in the center. Cool on a wire rack. Store muffin tops in an airtight container at room temperature for up to 3 days.

Nutrition facts

Servings

300 Calories per serving
1 muffin top

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 30mg
  • Sodium: 180mg
  • Total Carbohydrates: 41g
  • Protein: 9g

Daily Values

0%
Vitamin A 2%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 4%

Recipe Source:

Balance April 2018