Chocolate Pecan Zucchini Muffins {Quick and Easy Low-Cal #Vegan Comfort Food}

I recently was sent Quick and Easy Low-Cal Vegan Comfort Food to review. It has now become my new go to resource for a food pick me up, without feeling all that guilty after wards.  I’m incredibly excited to share the Chocolate Zucchini Muffins with pecans.

Vegan Comfort Food was written by Alicia C. Simpson and all of the recipes have fewer then 350 calories per serving. In this cookbook you will find one hundred and fifty satisfying, yet calorie conscious recipes. It’s a great way to change your lifestyle, you can still have those yummy foods but in a healthier version. You will also find options for daily menus, if you’re new to the vegan lifestyle or just want to switch up your daily diet.

I’m far from being vegan. I love steak, chicken and all things meat but I do my best once a week to incorporate meatless meals to the mix. I do believe that too much meat isn’t always healthy. With that in mind, I began searching for new menu ideas and I was surprised to find baking options in this book. I never thought about baking needing to be vegan. The animal products never crossed my mind. I found a recipe for Chocolate Pecan Zucchini Muffins and went to town. The results: absolutely freaking amazing.

Chocolate Zucchini Muffins

  • 1/2 cup plain almond milk
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup Earth Balance margarine, softened (butter is fine, it just won’t be vegan)
  • 3/4 cup sugar
  • 2 tablespoons agave nectar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground allspice
  • 1 teaspoon vanilla extract
  • 1 1/4 cup unbleached all purpose flour
  • 1 cup grated zucchini
  • 1/2 cup chopped pecans

Preheat oven to 325F and line a muffin pan with paper liners. 
Beat together milk, applesauce, margarine, sugar, agave, and cocoa. Add baking soda, powder, cinnamon, salt, allspice and vanilla and beat until combined.  Slowly add the flour and mix until just combined, following with zucchini and mix. Fold in pecans.
Divide the batter among the muffin tins, filling with approximately 1/4 cup for each tin. Bake 25028 minutes, or until toothpick can be inserted and pulled out clean. Cool before serving. 
Per muffin:
196 calories, 2g protein, 2g total fat, 3g saturated fat, 0g mono fat, 27g carb, 1g fiber, 16g sugar, 19mg calcium, 1 mg iron, 204 mg sodium.

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  1. Sounds like the perfect cookbook for a vegetarian who likes to eat as healthy as possible – aka myself 🙂

    Thanksk for sharing!

  2. We aren’t vegan either but these muffins look delicious. Love that you can mix a bit of vegetables in there without the kids knowing. Always a good thing! 🙂

    • I used butter. I don’t “believe” in margarine anymore. It’s a great cookbook hey? I had it sent to me too and I have really enjoyed some of the recipes.

  3. What an interesting cookbook! I have used zucchini for baking (normally with chocolate as well) and it’s awesome.

    These muffins look tasty (and healthy)! Thanks for sharing.


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