Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Recipe
Author
Hy-Vee Balance Magazine
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Description
These soft and cakey muffin tops are made with shredded zucchini, chocolate flakes, and two types of chocolate.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee whole wheat flour | ||
| ½ c. Hy-Vee baking cocoa | ||
| 1 tsp. Hy-Vee baking soda | ||
| 2 Hy-Vee large eggs, lightly beaten | ||
| 2 c. zucchini, grated and well-drained | ||
| ⅔ c. Hy-Vee creamy peanut butter | ||
| ½ c. Hy-Vee honey | ||
| 2 tsp. Hy-Vee vanilla extract | ||
| 1 c. Hy-Vee semisweet chocolate chips | ||
| ¼ c. Hy-Vee unsweetened coconut flakes |
Things To Grab
- Large baking sheet
- Parchment paper
- Medium bowl
- Large bowl
- Wire cooling rack
- Airtight container for storage
Directions
Stir together flour, cocoa, and baking soda in a medium bowl. Set aside.
Combine eggs, zucchini, peanut butter, honey, and vanilla in a large bowl. Slowly add flour mixture, combining well. Stir in chocolate chips.
Form mixture into twelve 3-inch muffin-top patties. Place on prepared baking sheet. Sprinkle each muffin top with 1 teaspoon coconut. Bake for 10 to 15 minutes or until muffin tops are set in the center. Cool on a wire rack. Store muffin tops in an airtight container at room temperature for up to 3 days.
Nutrition facts
Servings
300 Calories per serving
1 muffin top
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 30mg
- Sodium: 180mg
- Total Carbohydrates: 41g
- Protein: 9g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 4%