Zucchini Muffins (revised)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 137.5
- Total Fat: 3.6 g
- Cholesterol: 0.1 mg
- Sodium: 169.0 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 2.6 g
- Protein: 3.2 g
View full nutritional breakdown of Zucchini Muffins (revised) calories by ingredient
Number of Servings: 24
Ingredients
-
* Zucchini, 2 cup, mashed (remove)
* *Whole Wheat Flour, 3 cup (remove)
* Brown Sugar, 1 cup, packed (remove)
* *Splenda, 1 tsp (remove)
* Salt, 1 tsp (remove)
* Baking Powder, .25 tsp (remove)
* Baking Soda, 1 tsp (remove)
* Cinnamon, ground, 1 tsp (remove)
* Applesauce, sweetened, .75 cup (remove)
* Egg substitute, liquid (Egg Beaters), .5 cup (remove)
* *Canola Oil, .33 cup (remove)
* Vanilla Extract, 1 tbsp (remove)
* *Walnuts - Diamond Walnut Halves, 0.5 cup (remove)
* Semisweet chocolate, .5 cup chips (6 oz package) (remove)
Directions
Preheat oven to 350°.
Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
Divide batter evenly between 2 (7 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user ERSEKER92699.
Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.
Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.
Divide batter evenly between 2 (7 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user ERSEKER92699.