Have you been to Tasty Kitchen yet? When I found that Pioneer Woman has started a recipe community, I had to check it out. As if I need another website or blog to add to my daily addiction! Before you know it, I had set up my account so I could have a recipe box. Then of course, you see all these wonderful recipes and think, "I've got a couple of good ones around here, maybe I could share too." This would mean I should actually bake something! Hence my recipe for Almost Healthy Chocolate Zucchini Nut Muffins. Then once baked, I had to do a "photo shoot" of my goodies. I'll go ahead and share it with you all here, but if you haven't already, you might want to make a trip to the Tasty Kitchen.
1 cup white sugar
1/3 cup Splenda Blend
1/2 cup dark brown sugar
1/2 cup canola oil ( or 1/4 cup applesauce and 1/4 cup oil)
4 oz. softened light cream cheese
1 t. vanilla
2 cups shredded zucchini
6 T unsweetened cocoa powder
1 cup flour
1 cup whole wheat flour
1/2 cup ground flax seed
1 1/4 t. baking soda
1 t. salt
1 t. cinnamon
3/4 cup mini chocolate chips (dredged in flour to prevent sinking)
1/2 cup chopped walnuts
Mix together and fill muffin tins 3/4 full. Make at 350 degrees, 20 - 22 minutes. Makes approx. 24 muffins or can be baked in a loaf pan for 50-55 minutes.
I hope I've proofread this good enough. On my first attempt to post it on Tasty Kitchen, I forgot to include the shredded zucchini!! Luckily someone emailed me and I was able to edit and correct my error. So much for my first attempt at posting on a cooking community/website!
Many of you asked for more - so here's the latest grandson photo! Little D is growing like crazy and looking more and more like his daddy every day! Our other grandson and his parents are vacationing in Alaska so we're looking forward to hearing about all of their adventures.