My and desserts have had a love/hate relationship for a long time now. I love to eat them, but I knew they were not good for me. My suspicions were confirmed when I was diagnosed with prediabetes. I am sure you can understand that my diet changed. I am limiting my sugar in my diet, which includes carbs and other “hidden” sugars. It is shocking how many foods have sugar in them! Some of them are salad dressing, ketchup, BBQ sauce, and fruit juices
I am also trying to find alternatives to adding more veggies, like zucchini, into my diet. I am not averse to eating vegetables, I just get lazy in preparing them. Also, I still have a sweet tooth, so a lot of the recipes I am used to making are high in sugar. I decided to tweak some of our family recipes. One of my favorites when I was growing up were my moms Chocolate Chip Muffins.
Making Favorite Recipes Healthier
Instead of using the white and brown sugar the recipe called for, I went with sugar substitutes. Not only am I saving a ton of calories, I am also saving on my daily sugar allowance. By substituting the grated zucchini for the oil the recipe calls for, I get more veggies in my diet. And the zucchini adds an unexpected moistness to the recipe! My new recipe is Double Chocolate Chip Zucchini Streusel Muffins.
You Put What In Those Muffins?!
Mom’s original Chocolate Chip Muffin recipe did not have a topping. I wanted to add a tasty texture to my muffin recipe. The streusel topping with the pecans was the perfect addition! With the sugar substitutes and zucchini, I made a healthy twist on a family favorite recipe. Caitlin was helping me make the muffins and she said the zucchini sounded like a smart ingredient! She couldn’t wait to taste one of my Double Chocolate Chip Zucchini Streusel Muffins. The verdict? A wholehearted two-thumbs-up!
- 1/2 cup melted butter
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cup all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 cup granulated Stevia (or other sugar substitute)
- 1/2 cup packed light brown sugar substitute
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp. coffee
- 2 cups grated zucchini (make sure to grate as fine as possible, so it blends better)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- For Streusel:
- 1/3 cup packed brown sugar substitute
- 1/3 cup sugar substitute
- 1/3 cup all-purpose flour
- 1/4 butter or margarine, softened
- 1/4 cup chopped nuts
- Preheat oven to 350°F. Spray muffin pan with nonstick cooking spray
- In a large bowl, beat your sugar substitutes, butter, eggs, coffee, and vanilla until thoroughly combined.
- In a separate bowl, combine flour, cocoa powder, salt, and baking soda.
- Gradually add dry ingredients into sugar mixture until just combined.
- Fold in zucchini until it is evenly distributed into the batter. Stir in chips.
- Fill muffin tins 2/3 full.
- For Streusel: Combine brown sugar, flour and butter in small bowl; stir in nuts. Sprinkle generously over muffin batter; press down lightly. Bake 18-22 minutes. Allow to cool before serving.
Do you have a favorite substitute to a family recipe to make it a healthier option? I would love to hear about it!