Low-Fat Chocolate Zucchini Mini Muffins

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



Step: 1

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

Step: 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.

Step: 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.

Step: 4

Scoop batter into prepared muffin tins.

Step: 5

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


Per Serving: 57 calories; protein 1.3g; carbohydrates 11.5g; fat 1g; sodium 92.9mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.

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