Chocolate Zucchini Muffins - so good!

For all of you that like to collect healthy snack ideas or clever ways to include servings of vegetables, I wanted to share my latest culinary experiment. I adapted this recipe from a Penzeys' Spice catalog recipe. The calorie totals are based upon my customization. Both my kids and I had one as a snack tonight and we all went back for seconds!

Chocolate Zucchini Muffins - Makes 18, 160 calories each; carbs - 18, fat - 8, protein - 7

Preheat oven to 350 degrees. Grease muffin tins or use paper liners.

Dry ingredients - sift together and set aside:
1.5 cups of flour (I used 1 cup all-purpose and 1/2 cup whole wheat)
1 tsp baking soda
1 tsp salt
1/4 c cocoa powder
1.5 tsp cinnamon
3 scoops chocolate protein powder (I used trutein chocolate)

In a separate bowl, mix together:
3 eggs
1/2 cup cooking oil (I used Smart balance Omega. These muffins are moist so could even do 1/4 c oil and 1/4 c applesauce)
1.5 c sugar (I used 1 c Splenda granulated and 1/2 c regular granulated sugar)
1/2 tsp vanilla extract

Peel and grate 5 small-med zucchinis. Add grated zucchini to the bowl of wet ingredients and mix thoroughly. Fold in the dry ingredients until combined.

Distribute batter into 18 muffin cups and bake until toothpick comes out clean (25-30 minutes, although will depend on how much zucchini is in your mix)

Then enjoy!