Chocolate Zucchini Muffins

Breakfast, Heart Healthy Foods for Life.
These low fat, higher fibre chocolaty muffins freeze very well.

Chocolate Zucchini Muffins


Quantity Ingredients
2 1/2 cup whole wheat flour
1/2 cup oat bran
3 tbsp ground flaxseed
1/3 cup unsweetened cocoa powder
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 tsp psyllium
2 cups shredded zucchini
2/3 cup low fat (1% MF or less) milk or soymilk
4 egg whites
2 tbsp canola oil
1/2 cup white sugar
1 tsp vanilla extract
1 tbsp orange zest


Preheat oven to 375°F (190°C).

In a large mixing bowl, combine flour, oat bran, ground flaxseed, cocoa, baking powder, baking soda, salt and cinnamon.

In another bowl, combine psyllium, zucchini, milk, egg whites, canola oil, sugar, vanilla and orange zest.

Add wet ingredients to dry ingredients, mix just enough to combine.

Pour batter into 16 lined muffin tin. 

Bake for 25 minutes or until cooked through (when a knife inserted in the centre comes out clean).

Serves 16.

Per serving (1 muffin): 133 cal, 5 g pro, 3 g total fat (0 g saturated fat), 25 g carb, 4 g fibre, 1 mg chol, 213 mg sodium

Good source of: magnesium

Low in saturated fat

Low in cholesterol

High source of fibre

Source: Heart Healthy Foods for Life