chocolate zucchini muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 69.8
  • Total Fat: 0.6 g
  • Cholesterol: 0.1 mg
  • Sodium: 53.2 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.6 g

View full nutritional breakdown of chocolate zucchini muffins calories by ingredient


Introduction

I'm always in search of ways to incorporate as many fruits and vegetables in my family's diet as possible. This recipe does a great job of adding whole grains, fiber, and nutrients that my family will eat! These muffins are a bit dense, but I like them that way- I want something to fill me up. I'm always in search of ways to incorporate as many fruits and vegetables in my family's diet as possible. This recipe does a great job of adding whole grains, fiber, and nutrients that my family will eat! These muffins are a bit dense, but I like them that way- I want something to fill me up.
Number of Servings: 24

Ingredients

    1 1/2 c whole wheat flour
    1 c quick oats
    1 tsp baking powder
    1/2 tsp baking soda
    1/3 c cocoa
    1/2 c sour milk (add 1 tsp lemon juice or whte vinegar to milk)
    1 tsp cinnamon
    1/4 tsp each cloves & nutmeg
    1/4 c pureed prunes
    1/4 c applesauce
    1/2 c pureed sweet potato
    3 egg whites
    1 1/2 c splenda
    2 c shredded zucchini

Directions

Spray twenty-four 2 1/2 inch muffin cups; set aside. In medium mixing bowl combine dry ingredients; set aside. Mix wet ingredients in seperate bowl. Add wet ingredients to dry ingredients all at once and mix till moistened. (do not over mix, batter will be lumpy) Spoon batter into muffin pans (I use an ice cream scoop to insure equal amounts) and bake at 350 degrees for 35-40 minutes, rotating pans halfway thru baking. Stoe in an air tight container. Top with powdered sugar or a dollop of cool-whip for an extra special treat!


Number of Servings: 24

Recipe submitted by SparkPeople user BSCHROER.