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Nutritional Info
  • Servings Per Recipe: 27
  • Amount Per Serving
  • Calories: 113.8
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 93.4 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.2 g

View full nutritional breakdown of Rumbamel's Chocolate Zuccini Nut Muffins with Chocolate Chips calories by ingredient
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Rumbamel's Chocolate Zuccini Nut Muffins with Chocolate Chips

Submitted by: RUMBAMEL

Introduction

I had some extra zuccini I needed to use and decided to try making some chocolate muffins with a similar recipe but less sugar. I had some extra zuccini I needed to use and decided to try making some chocolate muffins with a similar recipe but less sugar.
Number of Servings: 27

Ingredients

    1C white flour (4.5 oz)
    1c whole wheat flour (4.5 oz)
    6 T granulated sugar
    1/4 C Wondercocoa (an unsweetened fatfree 99.7% caffeine free powder)
    1 t baking soda
    1/2 t baking powder
    dash of salt if desired (I usually don't)

    1 C old fashioned quick rolled oats

    3 large eggs( I use med and that's what the nutrition is calculated as)
    3 T olive oil
    heaping 3/4 c unsweetened applesauce drained to make 1/2 cup
    1/2 t pure vanilla extract

    1 c grated drained zuccini (about 1 med)
    1 c grated drained yellow summer squash (same size as zucc)
    3/4 c chopped walnuts
    45g Aldi semisweet chocolate chips

Directions

Preheat oven to 350 degrees and spray muffin tins if not using liners but don't forget to calculate that in your numbers (I did not). Drain your heaping 3/4 c of applesauce for about 15 min.. (then discard the liquid) while you measure out your first six dry ingredients from flour to baking power and mix well in a large bowl. Then add in your oatmeal. and mix again.

In a smaller bowl WHISK your eggs, oil, drained applesauce and vanilla. ADD to the dry ingredients and MIX LIGHTLY.

STIR in the zuccini, squash, nuts and chocolate chips, but DON'T OVERMIX. Scoop into muffin tins (I use a squeeze handle #50 ice cream scoop about the size of a tablespoon. 1 level scoop for minis and 2 for regular size muffins) and bake 30 - 60 mins checking for doneness when knife inserted comes out clean.

Enjoy warm or refridgerate and eat chilled.

Number of Servings: 27

Recipe submitted by SparkPeople user RUMBAMEL.





TAGS:  Snacks | Snack | Snacks Snack |

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