Ingredients for Low Fat Chocolate Zucchini Muffins
- All Purpose Flour
- Splenda Granular
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- Ground Cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- Low Fat Yogurt
- Prune Baby Food
- Canola Oil
- 2 large eggs
- 1 cup low-fat milk
- Semi Sweet Chocolate Chips
- 2 cups grated zucchini (about 2 medium)
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How to Make Low Fat Chocolate Zucchini Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together eggs, oil, vanilla extract, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated zucchini and chocolate chips.
- Fill the muffin liners about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
44g
Fat
9g
Carbs
7g
