A cup of grated zucchini keeps lightly sweet muffins moist and tender. You can swap other seasonal fruits for the cherries throughout the year—the muffins are especially good with diced pears in fall.
1⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1½ tsp. baking powder
½ tsp. salt
2 large eggs
1¼ cups light brown sugar
1 tsp. vanilla extract
⅓ cup vegetable oil
⅓ cup low-fat sour cream
1 Tbs. instant espresso granules, dissolved in 1 Tbs. hot water
1 cup finely grated zucchini
1 cup cooked quinoa
2 cups fresh or frozen pitted sweet cherries, halved

  1. Preheat oven to 350°F. Coat 12-cup muffin pan with cooking spray.
  2. Whisk together flour, cocoa powder, baking powder, and salt in medium bowl.
  3. Beat eggs and brown sugar in large bowl with electric mixer on medium speed 1 minute, or until smooth. Add vanilla, oil, sour cream, and espresso; beat 1 minute more. With mixer running on very low speed, gradually add flour mixture, beating just until combined. Add zucchini and quinoa, and mix until just combined. Fold in cherries. Spoon batter into muffin cups (they will be very full).
  4. Bake 26 to 28 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then transfer to cooling rack to cool completely. Wrap in plastic, and store at room temperature or in freezer.

Calories: 274
Protein: 5 g
Total Fat: 9 g
Saturated Fat: 1 g
Carbohydrates: 47 g
Cholesterol: 32 mg
Sodium: 197 mg
Fiber: 3 g
Sugar: 27 g