Friday, July 15, 2011

My Healthful Choco-Blue Spiced Zucchini Muffins

This recipe came out of the desire to do something with a whole bunch of zucchini in the fridge, and blueberries that were BOGO (boxes, not individual blueberries!  you're so silly....).  But if I'm baking something for my parents, I have to keep in mind that  they are doing weightwatchers, so it has to be as healthfriendly as possible. Plus, we have some healthy-type ingredients sitting about looking all sad and unappreciated on the highest shelves of the cupboards.  So, since exactly what I was looking for didn't exist that I could find (read: story of my life), this is what I have come up with.... <fingers crossed>

Dry:
  • 1 cup whole wheat flour (or whole wheat pastry flour)  {1-1/2 cup - use half wheat & half all purpose}
  • 2 tablespoons high-quality unsweetened cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  •  1 teaspoon cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg or allspice, or some of each {+1/8 tsp allspice}
  • 3/4 cups sugar {1/2 cup sugar, 1/4 cup brown sugar)
Wet:
  • 1/2 cup egg substitute (or 1 large egg + 1 large egg white, lightly beaten)
  • 1/4 cup lowfat or greek yogurt  (add more if needing more moisture)
  • 2 tablespoons canola oil  {olive oil}
  • 1/2 teaspoon vanilla extract
  • 1/2 ounce bittersweet chocolate, melted
Also:
  • 1 heaping cup grated zucchini (1 small to medium)  {1-1/2 cups}
  • 1 cup blueberries
  • 1/4 cup walnut pieces (optional)  {pecans}
Instructions:
  1. Combine dry ingredients in a large bowl.  Spoon some of the dry mixture over the blueberries (in another bowl) just enough to coat - I'm told this helps prevent the blueberries from sinking to the bottom.
  2. Combine all wet ingredients.
  3. Add wet ingredients into dry, then fold in blueberries & zucchini.
  4.  Pour into baking pan or muffin tins coated with non-stick spray (or floured, if desired, or use muffin cups instead, as you wish).  Top muffins or loaf with a sprinkling of walnut pieces.
  5. Bake at 350F, for apx 20 min for muffins (50-60 minutes for loaf) or until toothpick comes out clean.  Let cool in pan 10 minutes, remove to wire rack to cool completely.


Major references:
http://ourkitchensink.wordpress.com/2008/07/09/identity-crisis-er-crises/
http://adashofsass.com/2010/08/10/whole-wheat-zucchini-bread/
http://savoringtimeinthekitchen.blogspot.com/2009/08/very-chocolate-sweet-bread.html
http://www.6bittersweets.com/2009/08/chocolate-zucchini-bread-baking-for-mar.html
http://www.sweethappylife.com/2009/easy-family-recipes/blueberry-zucchini-bread/


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