Zucchini Chocolate Chip Muffins

Even though I haven't been as focused on working out the past few weeks, I have been focused on trying to eat healthy and "clean."  That has really helped me maintain my weight.  Yesterday I made these great muffins, adapted from the recipes on one of my favorite cooking blogs, Skinnytaste.

Zucchini Chocolate Chip Muffins

Makes 12

1 cup unbleached all-purpose flour

1 cup whole wheat flour

1/2 cup brown sugar

1 1/8 tsp. baking soda

1/2 tsp. salt

1/2 cup semi-sweet chocolate chips

1 egg, beaten

1 tsp. vanilla

2 tbsp. butter, melted

1 cup unsweetened applesauce

1 1/2 cups shredded zucchini (about 1 large zucchini- I used a cheese shredder)

Preheat oven to 325 degrees.  Mix all of the dry ingredients (through chocolate chips) in a large bowl.  In a separate bowl, mix the rest of the ingredients.  It is a good idea to add the butter last so that it does not cook the eggs.  Gently fold the wet ingredients into the dry ingredients, making sure not to overmix.  Line a cupcake pan with liners and fill with the mixture (to use up all of the batter, the cups will be pretty full).  Bake for about 18-20 minutes, or until a toothpick inserted comes out clean.  Let cool before eating and store in an airtight container.

I am going to try freezing these, and will add an update once I see how that goes!

Enjoy!