Low-Fat Chocolate Zucchini Mini Muffins recipe
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Ingredients
- cooking spray 2 (1 ounce) squares unsweetened chocolate 2 cups grated zucchini 1 cup unsweetened applesauce ¾ cup egg substitute 1 teaspoon vanilla extract 1 ½ cups white sugar 1 cup all-purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon salt ¾ (1 ounce) square semisweet chocolate chips
Nutrition Info
- 56.9 caloriescarbohydrate: 11.5 gcholesterol: : -fat: 1 gfiber: 0.7 gprotein: 1.3 gsaturatedFat: 0.5 gservingSize: -sodium: 92.9 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Low-Fat Chocolate Zucchini Mini Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract, beat well until combined.
Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture, stir just until combined. Fold chocolate chips into the batter.
Scoop batter into prepared muffin tins.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.