Low-Fat Chocolate Zucchini Mini Muffins recipe

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Ingredients

cooking spray
2 (1 ounce) squares unsweetened chocolate
2 cups grated zucchini
1 cup unsweetened applesauce
¾ cup egg substitute
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
¾ (1 ounce) square semisweet chocolate chips

Nutrition Info

56.9 calories
carbohydrate: 11.5 g
cholesterol: : -
fat: 1 g
fiber: 0.7 g
protein: 1.3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 92.9 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.

  2. Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract, beat well until combined.

  3. Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture, stir just until combined. Fold chocolate chips into the batter.

  4. Scoop batter into prepared muffin tins.

  5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

Recipe Yield

4 dozen mini muffins

Recipe Note

A sweet snack your kids will gobble up and you can feel good about serving. Freezes well and defrosts quickly!

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