Chocolate Zucchini Muffins (1 muffin)

(3)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 16
Ingredients
1 1/4 cup flour1/4 cup cocoa1 1/4 tsp baking powder3/4 tsp baking soda1/2 tsp salt1 tsp cinnamon1 ripe banana, mashed1/2 cup sugar1/2 cup canned pumpkin1/2 cup fat free milk1 tsp vanilla1 cup zucchini, shredded
Directions
Preheat oven to 350 degrees. Whisk together flour, cocoa, baking powder, baking soda, salt and cinnamon. In a separate bowl cream together banana, pumpkin and sugar. Add milk, vanilla and zucchini. Stir well. Add flour mixture in 3-4 batches. Stir until just combined. Spoon into well greased muffin tins. Bake 15-20 minutes.

Number of Servings: 16

Recipe submitted by SparkPeople user LUCKYMEGAN.

Servings Per Recipe: 16
Nutritional Info Amount Per Serving
  • Calories: 78.6
  • Total Fat: 0.4 g
  • Cholesterol: 0.2 mg
  • Sodium: 175.3 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.8 g

Member Reviews
  • DR_NIC
    Really nice recipe. I added a little fresh grated nutmeg to the recipe. I think I made mine a little bigger because I only got 12 out of it. Both of my kids loved them. - 9/4/14
  • LORIMGARCIA
    I doubled the recipe, and used 2 cups of fresh pumpkin instead of 1 cup of canned (the fresh had more water). Then I ommitted the milk, and just used the dry milk (since the pumpkin had so much water already) I must have put more batter in, because it only made 21 muffins, they were 119 calories ea. - 6/23/11
  • GOFOOD1
    Interesting blend of flavors and a healthy way to get a chocolate fix.! I added 1/2 tsp. cloves and accidentally used coconut extract, but they still taste yummy. I was surprised the recipe didn't have any eggs, but they came out fine. - 9/5/10
  • ALLISONVM
    So good! - 8/29/10