Chocolate zucchini muffins

Ingredients 

• 1 cup (250 mL) whole wheat flour
  
• 1/2 cup (125 mL) all purpose flour
  
• 1/2 cup (125 mL) wheat bran
  
• 1/2 cup (125 mL) unsweetened cocoa powder
  
• 2 tsp (10 mL) baking powder
  
• 1 tsp (5 mL) baking soda
  
• 1/4 tsp (1 mL) ground cinnamon 
  
• 1/2 cup (125 mL) packed brown sugar
  
• 1/3 cup (75 mL) canola oil
  
• 2 eggs
  
• 1/2 cup (125 mL) milk
  
• 1 tbsp (15 mL) vanilla
  
• 2 cups (500 mL) grated zucchini 

Directions 

1. Preheat oven to 400° F (200° C)
2. In a large bowl whisk together whole wheat and all purpose flours, wheat bran, cocoa powder, baking powder and soda and cinnamon; set aside.
3. In another bowl, whisk together sugar and oil until combined. Whisk in eggs one at a time; add milk and vanilla. Pour over flour mixture. Add zucchini and stir until dry ingredients are moistened.
4. Spoon into greased or paper lined muffin pan. Bake in 400° F (200° C) oven for about 18 minutes or tester inserted in centre comes out clean.
   
   Freezer options: Wrap each muffin individually with plastic wrap and place in airtight container for up to 1 month. Defrost at room temperature or in the microwave.
   
   Storage: Keep in container at room temperature for up to 3 days.

Nutritional info per serving (1 muffin) 

• Calories 180
• Protein 5 g 
  
• Total fat 8 g 
  Saturated fat 1 g 
  Cholesterol 35 mg 
• Carbohydrates 24 g 
  Fibre 4 g 
  Sugars 9 g 
  Added sugars 8 g 
• Sodium 180 mg 
  
• Potassium 300 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.