zucchini double chocolate muffin recipe (low fat)

These muffins are so yummy and have..... zucchini ! really?.Try for your self ,moist and fluffy just like any delicious choc-chip muffin but minus all the extra fat calories plus we get our serving of veggies!
  This recipe also is Eco friendly as it uses seasonal and fresh zucchini ,also muffins are a good way to save energy as they just take 20 minutes to bake as compared to 45 minutes of baking a cake.

Makes a dozen muffins
Dry Ingredients
1 cup oat meal( make your own by processing old fashion rolled oats )
3/4 cup whole wheat pastry flour (Bob's red mill brand is recommended)
1/4 cup semi sweet choc chip (or more as per your preference )
3 tbs coco powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients
1/4 cup agave nectar or sweetener of your choice
1/4 cup milk
1/2 cup unsweetened apple sauce
1 medium size zucchini shredded
1 egg
1 tsp vanilla essence
1 tbs oil

Recipe:

• preheat oven to 350F and line a muffin tin with paper cups
• Whisk together the agave,egg and oil
• Add milk and shredded zucchini to the above 
• In a separate bowl combine all the dry ingredients except for choc chips.Make a well in the center.
• pour in the wet ingredients and mix until well combined (use a hand mixer if available) 
• Add in the choc chips.
• fill in the muffin cups with the mixture about 3/4 the way .
• finish topping each muffin with a few choc chips
• Bake for 20 mins or until a toothpick inserted comes out clean

Here is a quick video:

These muffins can be easily made into cup cakes by omitting the choc chips and using your favorite frosting.Stores well up to 2 days when refrigerated  .Enjoy them with a cup of warm milk.

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