These low calorie, low fat, low sugar, low carb brownies have the extra boost of zucchini goodness. If you add carrot, even more goodness disquised in a sweet treat.

Chocolate Zucchini Muffins

Ingredients:

1/4 c. unsweetened applesauce
1/4 c. natural peanut, sunflower or almond butter
1 egg yolk (see Martha Stewart’s easy way to get the yolk here)
1 ripe mashed banana
1/4 c. honey (local is best)
1 1/2 c. finely shredded zucchini (skin washed well) You can also replace 1/2 cup with shredded carrots.
1 tsp. vanilla
3 egg whites
1 c. whole-wheat or almond flour
1/2 c. cocoa powder
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
pinch of salt
1/4 c. dark chocolate chips

Directions:

Mix together the applesauce, nut butter, egg yolk, shredded zucchini and vanilla with mixer.
Whip the egg whites together in a separate with a wire whisk — set aside.
In a another separate bowl, combine flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
Alternately add the egg whites and flour mixture to the zucchini mixture. Mix in dark chocolate chips.
Scoop batter into oiled, or lined, mini or regular muffin tins.
Bake at 350˚F for 15 minutes for mini or bake for 20 minutes for regular.