Chef's Quick Tip: Chocolate Zucchini Muffins

This week, Nutrition Consultant, Registered Dietitian and Certified Athletic Trainer, Dana White shows Tina Redwine some tasty and nutritious summer treats. 
Chocolate Zucchini Muffins
Makes 12 muffins
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
2 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup grated zucchini
1/2 cup chocolate chips
Preheat oven to 350-degrees F. Line a 12-cup muffin pan with paper liners. In a large bowl whisk together flours, cocoa, baking soda, salt and cinnamon; set aside. Using an electric mixer, combine sugar canola oil and applesauce; mix on low until combined. Add eggs, vanilla extract and lemon juice and mix on low speed until well combined. Slowly add flour mixture and mix until just combined. Using a spatula, fold in zucchini and chocolate chips. Use an ice cream scoop to divide the batter evenly in the muffin pan. Transfer to the oven and bake for 20 minutes or until the toothpick inserted into the center of a muffin comes out clean. Set aside to cool.
Nutrition Per Muffin: Calories: 245; Total Fat: 13 grams; Saturated Fat: 2 grams; Carbohydrates: 31 grams?; Protein: 4 grams; Sodium: 90 milligrams; Cholesterol: 31 milligrams; Fiber: 2 grams
Dana Angelo White,
Nutrition Consultant,
Registered Dietitian &
Certified Athletic Trainer
PHOTOS: Chef's Quick Tip