Moist Healthy Zucchini Chocolate Chip Muffins

I purchased a larger than life zucchini when I went to the farmers market a couple weeks ago. I’m still trying to use it all. I looked forever to try and find a good recipe for zucchini muffins today, but to no avail. So, I decided to combine what I liked from three or four different ones, and I came up with a recipe that I really, really like!

I first thought I’d make zucchini bread, but decided I wanted to make muffins because I am all about the portion control.  I like knowing exactly how much each muffin calculates to be calorie-wise. I know. I am crazy.

The result was moist, fluffy, zucchini muffins with a hint of cinnamon. I of course had to add in the chocolate chips because that is what makes the world go round, but I think the bread would be delicious without them.

Healthy Whole Wheat Zucchini Chocolate Chip Muffins
makes 20 muffins

Ingredients:
1/2 cup brown sugar
1/2 cup splenda (or no calorie sweetener of your choice)
1 egg
1 tsp vanilla
6 oz plain fat free greek yogurt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp cloves
1 1/2 cups whole wheat flour
1 cup grated zucchini
1/2 cup chocolate chips

Directions:
Preheat your oven to 350. Mix together brown sugar, splenda, egg, vanilla, and greek yogurt. Combine baking soda, baking powder, cinnamon, cloves, and flour. Add in grated zucchini, and chocolate chips. My zucchini was actually more pureed than grated because I did it in the food processor. You can make it the consistency that you prefer.

Spray your muffin tins with non-stick spray. Fill muffin tins about half full. Cook for 15 minutes in oven, or until they pass the toothpick test.

ENJOY!

Nutrition Facts:

Have you been using the fresh produce from your gardens or local produce stands? I have been loving all of the fresh goodness! Do you prefer quick breads or muffins? I love breads, but I like being able to freeze muffins and have them portion controlled for me!