Chocolate zucchini cake - cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2/3 cup whole wheat flour3/4 cup brown sugar1 teaspoon baking soda3/4 teaspoon baking powder1/4 teaspoon salt1/2 cup cocoa powder2/3 cup applesauce1 egg, lightly beaten1 teaspoon vanilla1 cup shredded zucchini (carrots would also work)
Preheat oven to 375º. Line a muffin tin with paper baking cups, or spray with non-stick spray or wipe with olive oil.
Combine the flours, sugar, baking soda, baking powder, cinnamon, cocoa powder, and salt. Add the applesauce, egg, vanilla, and zucchini and mix with a spoon just until combined.
Divide the batter into the baking cups and bake for about 20 minutes (10 minutes for minis) or until a toothpick inserted in the the middle of one comes out clean.
Serving Size: Makes 12 regular sized cupcakes
Combine the flours, sugar, baking soda, baking powder, cinnamon, cocoa powder, and salt. Add the applesauce, egg, vanilla, and zucchini and mix with a spoon just until combined.
Divide the batter into the baking cups and bake for about 20 minutes (10 minutes for minis) or until a toothpick inserted in the the middle of one comes out clean.
Serving Size: Makes 12 regular sized cupcakes
Nutritional Info Amount Per Serving
- Calories: 91.3
- Total Fat: 1.1 g
- Cholesterol: 17.9 mg
- Sodium: 56.8 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 2.4 g
- Protein: 2.3 g
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