Low Fat Chocolate Zucchini Muffins
From: Spark Recipes, submitted by member SUZEQZ
​Note from SUZEQZ: Moist, tender, chocolaty without all the fat & sugar! And an excellent way to get extra veggies into your diet! As well as using up some of the that zucchini that is overrunning your garden!
Bernice's Review: This recipe came out superbly delicious! However, I made the recipe into squares, instead of muffins, so I wouldn't have to use my stove oven. Making squares, I was able to use my convection oven instead. The only difference I made in the ingredients was, I used pure vanilla extract. I took their suggestion as well & used canola oil. In a few days, I will input this recipe into my Living Cookbook program to see how accurate the nutritional values are.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 18
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon salt
- 3 eggs
- 1 1/4 teaspoons baking soda
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon cinnamon
- 3/4 cup sugar
- 1/2 cup cocoa
- 2 cups zucchini shredded
- 1/3 cup water boiling
- 1/2 cup vegetable oil canola is good!)
- Carbohydrate 16.0075525942442 g
- Cholesterol 34.7090277777778 mg
- Fat 17.6254088021622 g
- Fiber 0.302125927900958 g
- Protein 1.12364916679823 g
- Saturated Fat 8.60463838010272 g
- Serving Size 1 1 Serving (79g)
- Sodium 2450.94569187915 mg
- Sugar 15.7054266663432 g
- Trans Fat 0.971409379703688 g
- Calories 222 calories
Preheat the oven to 350ºF (180ºC). In a large bowl, pour the boiling water over the prepared zucchini. Add all the other ingredients. Stir just until everything is well combined. Line the muffin pans with paper muffin cups. Use a 1/4 cup (60 ml) measure to pour the batter into the muffin cups. Bake in the preheated oven for 30 minutes.
