Rumbamel's Chocolate Zuccini Nut Muffins with Chocolate Chips

Name: Rumbamel''s Chocolate Zuccini Nut Muffins with Chocolate Chips Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 27

Ingredients

1C white flour (4.5 oz)1c whole wheat flour (4.5 oz) 6 T granulated sugar1/4 C Wondercocoa (an unsweetened fatfree 99.7% caffeine free powder)1 t baking soda1/2 t baking powderdash of salt if desired (I usually don't)1 C old fashioned quick rolled oats3 large eggs( I use med and that's what the nutrition is calculated as)3 T olive oilheaping 3/4 c unsweetened applesauce drained to make 1/2 cup1/2 t pure vanilla extract1 c grated drained zuccini (about 1 med)1 c grated drained yellow summer squash (same size as zucc)3/4 c chopped walnuts45g 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.

Servings Per Recipe: 27

Nutritional Info 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

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