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Chocolate Zucchini Flaxseed Muffins

September 4, 2012 · by · 5 Comments
Chocolate Zucchini Flaxseed Muffins

There are healthy things in these muffins I made... things like zucchini and bittersweet chocolate, and flaxseeds....AND they're low in sugar.

Say whaaaat?!?!

 

 

I know, I know.  It's REALLY weird, and I can't explain it.  I mean, come on... I'm a self-professed carboholic.  I crave sweets worse than those Toddlers & Tiaras girls crave their Go-Go juice before a pageant.

Know what else?  These healthy muffins actually taste REALLY good.  They're moist and fudgy (dare I say DECADENT?), and the flax seeds give them a great little bite.  In fact, these muffins rocked so much that I savored one with a cup of coffee after dinner and didn't even want a Dilly Bar.  For reals!

 

 

Of course, if someone had offered me a Dilly bar WITH these muffins, you bet your bacon I wouldn't have turned it away.  I may be a little loopy, but I'm not certifiably crazy or anything.

Hope that clears up any confusion.  Now please go bake some of these yummilicious muffins.  They're super easy, bake up lickety split, and they'll bring a smile to your face... and I love to make you smile!

 

Chocolate Zucchini Flaxseed Muffins
 
Created By:

Recipe Category: Snack, Breakfast, Dessert
Serves: 12
Prep time:
Cook time:
Total time:
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These moist, fudgy, low-sugar zucchini muffins are loaded with great chocolate flavor. They're high in antioxidants and fiber, too!
WHAT'S NEEDED
  • 1 and 1/2 cups (5.5 ounces) all-purpose flour
  • 1/2 cup cocoa, sifted
  • 1/4 cup golden flax seeds
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 cup brown sugar
  • 6 packets Nectresse or Truvia (equal to 1/4 cup granulated sugar)
  • 4 Tablespoons (1/2 stick) unsalted butter, melted
  • 1/4 cup (2 ounces) vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk (or 1/4 cup regular milk mixed with 1/4 teaspoon lemon juice)
  • 1 cup zucchini, washed and dried, ends and stems removed, grated
  • 1/2 cup semi-sweet chocolate chips
  • Powdered sugar for dusting (optional)

HOW TO MAKE IT
  1. Heat oven to 350 degrees F. Line 12 muffin cups with paper liners and spray lightly with nonstick cooking spray; set aside.
  2. In a medium-sized bowl, whisk together flour, cocoa, flax seeds, salt, baking soda, baking powder, and cinnamon; set aside.
  3. In a small bowl, whisk together the sugars, butter and oil. Beat in eggs, one at a time until combined. Stir in vanilla, buttermilk. Gently stir the liquid ingredients into the dry ingredients until just combined, then fold in the zucchini and chocolate chips.
  4. Divide batter equally among prepared muffin cups. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 18 to 22 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack to cool completely. If desired, dust lightly with powdered sugar before serving.

IMPORTANT STUFF
Recipe adapted from Sweet Pea's Kitchen http://sweetpeaskitchen.com/2011/07/11/chocolate-zucchini-muffins/

NUTRITIONAL INFORMATION
Serving size: 1 muffin Calories: 235 Fat: 13.8 grams Saturated fat: 5 grams Unsaturated fat: 7.2 grams Carbohydrates: 28 grams Sugar: 12 grams Fiber: 3.2 grams Protein: 4.4 grams Cholesterol: 41.5 grams

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Filed Under: BAKING, chocolate, Healthy Foods, muffins, recipes, snacks · Tagged: , , , , , ,

Zucchini Bacon and Potato Pancakes

July 15, 2012 · by · 20 Comments
Zucchini Bacon and Potato Pancakes from ItsYummi.com

It's Sunday!  In my yummilicious world, there are three givens that I adore about Sundays:

 

~~ SLEEPING IN!  Rolling over in the morning and finding the love of my life lying next to me in bed.  Not having his alarm clock making annoying buzzy noises at 5:15 a.m. once a week is beyond blissful!

 

Incidentally, I have no idea whose baby that is, but I secretly hope that the next time I open my front door, I find that sweet angel swaddled in a basket with a note that says, "take me in and love me forever".  I think I'm addicted to those chubby arms and that sweet pouty lip... or maybe I'm just overly hormonal and waxing poetic because I'm going in for a hysterectomy on Tuesday.  Bye-bye uterus.  You've served me well.  Now get lost.

~~ BRUNCH!   Since we usually attend church services on Saturday night, Brian and I are able to stay lazy in bed for a while on Sunday and then treat ourselves with a wonderful late morning brunch.  Nothing says HELLO SUNDAY like comfort food in my face.  It's the WOO to the HOO and the piggy to my pork fat.

 

~~ SUNDAYS WITH JOY!  Every Sunday for the past couple of months, a group of wonderful food bloggers and I have been creating delicious meals using recipes from Joy the Baker's latest cookbook, "100 Simple and Comforting Recipes".  I adore everything about the book, right down to Joy's loverly face on the cover.  She's just so sweet!

 

Please click here to buy yourself a copy of this wonderful book. In full disclosure, if you do, I'll receive a teeny tiny bit of compensation for it.

 

I think t's a wonderful coincidence that today's recipe for zucchini bacon and potato pancakes, which I adapted a bit from Joy's recipe, fits perfectly into the Sunday brunch category.  Serve these beauties up with some over easy eggs and you've got yourself a double score bonus!!  CHA-CHING!

 

So please do me a favor, won't you?  Leave a comment below and tell me...what's YOUR favorite thing about Sundays?

 

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Zucchini Bacon and Potato Pancakes

Rating: 51

15 minutes

15 minutes

4-6 pancakes

Serving Size: 2 pancakes

Zucchini Bacon and Potato Pancakes

These pancakes are crispy on the outside, moist on the inside, and packed with comforting flavors that will compliment almost any dish!

WHAT YOU\'LL NEED

  • 2-3 slices bacon, diced and crisply cooked
  • 1 Tablespoon salted or unsalted butter, if needed
  • 1 small yellow or white onion, finely diced
  • 1 clove garlic, minced
  • 2 medium zucchini, grated (I used a box grater)
  • 2 medium potatoes (approx. 5 ounces each), peeled and grated
  • 1/2 teaspoon Kosher or sea salt
  • 1 large egg
  • 2 Tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 cup panko bread crumbs
  • 1/8 cup freshly grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • Sour cream or crème fraiche for serving (optional)

HOW TO MAKE IT

Place zucchini and potato into a colander over a medium-sized bowl. Sprinkle with salt and toss to coat. Let the mixture sit in the colander for about 10 minutes, then press down with a clean towel to squeeze out the excess water.

While you’re waiting for the mixture to drain, place a medium-sized sauté or fry pan over medium heat. Place diced bacon into the pan and cook for 2-3 minutes, until some of the bacon has rendered and there are approximately 1-2 Tablespoons of grease in the pan. Add onion and continue cooking, stirring occasionally, until the onion is translucent and the bacon is almost crispy. Add garlic and cook for 1 more minute. Remove bacon, onion, and garlic from the pan with a slotted spoon and place on a paper towel to drain. Remove the pan from the heat, but do not remove grease from the pan.

In a medium-sized bowl, whisk together the egg, flour, baking powder, pepper, and paprika. Add the bread crumbs, cooked bacon mixture, and the zucchini and potato mixture and stir to combine. Fold in the Parmesan cheese until everything is well combined.

Place the sauté pan you used to cook the bacon back over medium heat. If the pan seems dry, add 1 Tablespoon of butter. Once the pan has reheated, drop in the batter 1/8 cup (2 Tablespoons) at a time. Flatten each pancake gently with a fork. Cook for about 2 minutes, until the edges are golden brown. Flip the pancakes over and cook for an additional 2 minutes. Place on an oven-safe plate and keep the cooked pancakes warm at 200 degrees until you’re ready to serve them. If desired, top with sour cream or crème fraiche before serving.

Notes

Recipe adapted from "Joy the Baker Cookbook - 100 Simple and Comforting Recipes" by Joy Wilson

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Just an FYI - I won't have access to my computer while I'm in the hospital this week, but if all goes well, I should be home sometime on Thursday.  I'll have another yummilicious recipe posted for you as soon as this old body allows me to get back into the kitchen.  In the meantime, I'll make sure that someone is posting updates on my condition over on my Facebook fan page.  I adore you for being a part of my world.  Please come back and visit me again soon, ok?

 

Until we meet again, may your heart and stomach both be well fed, and may you be blessed with all things yummilicious!  ~~ Becca

 

Filed Under: bacon, recipes, Side Dishes · Tagged: , , , , ,