Chocolate Zucchini Cupcakes by Stacey Antine, MS, RDN



Cupcakes for breakfast? Yes, if they are made with zucchini! We grow so much of this veggie in our HealthBarn garden that we’ve found dozens of delicious ways to use it in our recipes. This low-fat breakfast treat is a good source of fiber and will be sure to get the whole family up and energized to start their healthy day!


Ingredients:


1 cup unsweetened applesauce 1/4 cup packed brown sugar 3 tablespoons agave nectar 1 teaspoon vanilla extract 1 cup whole wheat flour (or other pantry flour) ½ cup unbleached all-purpose flour ½ cup unsweetened cocoa powder ¼ cup ground flaxseeds 1 teaspoon ground cinnamon 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon ground nutmeg ½ cup semisweet, mini chocolate chips 1 large zucchini (12-14 ounces), shredded

Icing (optional)*:

¼ cup agave nectar ½ teaspoon ground cinnamon


Directions:

  1. Preheat oven to 350°F. Line 12 muffin-pan cups with paper liners.

  2. In large bowl, with spoon, stir applesauce, sugar, agave nectar, and vanilla until well mixed.

  3. Add flours, cocoa, flaxseeds, cinnamon, baking soda, baking powder, nutmeg; mix well.

  4. Add chocolate chips and zucchini and stir until well blended. Spoon batter evenly into prepared muffin cups. Bake 18–20 minutes or until toothpick inserted in center of cupcakes comes out clean. Allow cupcakes to cool.

Makes 12 servings (1 cupcake per serving).


Nutrition Facts per serving: 140 calories; 3g fat (1g sat fat, 1g mono, 1g poly, 0g trans fat); 0mg cholesterol; 27g carbohydrate (3g fiber, 12g sugar); 4g protein; 110mg sodium; 6% Daily Value (DV) vitamin C; 2% DV calcium; 8% DV iron.


* ICING (optional). In a small bowl, mix agave nectar with cinnamon. Before serving cupcakes, drizzle icing over cooled cupcakes.



Stacey Antine, MS, RD, author, Appetite for Life, founder, HealthBarn USA, Director of HealthBarn Foundation, co-host, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.


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