Chocolate Zucchini Muffins

As strange as it is, one of my favourite vegetables to grow on my allotment is courgette. No one else really likes it, mainly because generally we end up with more marrow then zucchini, but I love how much you get from one plant and actually how much you can do with one courgette.

I probably also like it because you can bake cakes from it!

I didn't get a chance to try this recipe with last year's crop. As soon as I pulled the first courgette of the summer, I couldn't wait to give it a go.

Zucchini and chocolate seems weird but actually the zucchini makes the muffin moist and helps bulk it out. You don't actually taste zucchini.

I actually got this recipe from a collection of Weight Watcher recipes. The zucchinis take the place of some of the fat and milk. It's a good low-fat and low-calorie tea-time treat and can be baked as either a loaf or muffins.

1 cup flour

1 cup whole wheat flour

1/4 cup cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 egg

2 egg whites

1 cup sugar

3/4 cup applesauce

1/4 cup vegetable or sunflower oil

1 tsp vanilla

1 oz chocolate pieces

2 cups shredded zucchini/courgette

325/gas 4

Combine flours, baking powder, baking soda, salt and sugar.

Whisk eggs, applesauce, oil and vanilla. Add dry mix gradually. Fold in zucchini and chocolate pieces.

Pour into prepared load tin or muffin tins. If muffins, bake 20-25 minutes, or until tops of muffins spring back. If a tea loaf, baking 55-60 minutes or until skewer inserted comes out clean.

Let cool entirely.

You can also add 1/2 cup walnuts in with the zucchini if you wish. I omitted them in mine to keep it lower in fat and calories.