Chocolate-zucchini muffins
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,638.0
- Total Fat: 86.5 g
- Cholesterol: 186.0 mg
- Sodium: 1,656.6 mg
- Total Carbs: 215.9 g
- Dietary Fiber: 22.0 g
- Protein: 23.3 g
View full nutritional breakdown of Chocolate-zucchini muffins calories by ingredient
Introduction
Gluten-Free - Vegetarian - Nut Free Gluten-Free - Vegetarian - Nut FreeNumber of Servings: 1
Ingredients
-
1.5 cup, sliced Zucchini
1.5 cup Quaker Oats Old-Fashioned Rolled Oats
1 tsp Cinnamon, ground
2 tsp Baking Powder
.25 tsp Salt
1 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
.25 cup Coconut Oil
0.5 cup Apple Sauce (Motts) Unsweetened
4 tbsp Fischer's Natural Pure Raw Honey
4 tbsp Hershey's Special Dark Chocolate Chips
Directions
Preheat the oven to 350 deg F. Grease the cups of a 12 cup muffin tin or line with paper baking liners. Set aside.
Place the zucchini in a colander over the sink to drain.
In a blender jar, process the oats until they resemble flour. Transfer to a medium mising bowl and add the cinnamon, baking powder, and salt. Mix well.
In another large mixing bowl, combine the egg, vanilla, coconut oil melted, applesauce, and honey. Stir to combine.
Press the zucchini into the colander, draining any liquids, and add to the wet mixture.
Stir the dry mixture into the wet mixture, and mix until no dry spots remain. Fold in the chocolate chips.
Transfer the batter to the muffin tin, filling each cup a little over halfway. Cook for 16 to 18 minutes until the muffins are lightly browned and a toothpick inserted in the center comes out clean.
Store in an airtight container refrigerated for up to 5 days.
Serving Size: 12 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user JKCOLEY.
Place the zucchini in a colander over the sink to drain.
In a blender jar, process the oats until they resemble flour. Transfer to a medium mising bowl and add the cinnamon, baking powder, and salt. Mix well.
In another large mixing bowl, combine the egg, vanilla, coconut oil melted, applesauce, and honey. Stir to combine.
Press the zucchini into the colander, draining any liquids, and add to the wet mixture.
Stir the dry mixture into the wet mixture, and mix until no dry spots remain. Fold in the chocolate chips.
Transfer the batter to the muffin tin, filling each cup a little over halfway. Cook for 16 to 18 minutes until the muffins are lightly browned and a toothpick inserted in the center comes out clean.
Store in an airtight container refrigerated for up to 5 days.
Serving Size: 12 muffins
Number of Servings: 1
Recipe submitted by SparkPeople user JKCOLEY.