Itsy Bitsy Foodies

Chocolate and zucchini seems like an unlikely combo but it actually works.  It’s a sneaky way to add some nutrients to your chocolate muffins and it’s a decadent way to serve zucchini to your family.  I used my zucchini bread recipe, changing it slightly to make room for the chocolate.  In the past I have replaced the oil in my zucchini bread with low-fat Greek yogurt but this time I only had non-fat Greek yogurt.  I haven’t had great luck with fat-free baked goods so I opted to use a combo of oil and non-fat yogurt.  The texture of the muffins was great {the zucchini and the yogurt keep the muffins very moist}.  If you want to completely eliminate the oil you could use all low-fat Greek yogurt.  I also reduced the amount of sugar in the original recipe by half, thinking that the chocolate would give the muffins plenty of sweetness.  Topped with chocolate buttercream or cream cheese frosting these muffins could easily turn into a decadent {yet deceivingly light} dessert.