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My review
Low-Fat Chocolate Zucchini Mini Muffins
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RAITIRA
"A sweet snack your kids will gobble up and you can feel good about serving. Freezes well and defrosts quickly!"
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Ingredients
36 m servings 57Original recipe yields 48 servings (4 dozen mini muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
- 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.
- 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.
- Scoop batter into prepared muffin tins.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.
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Footnotes
- Cook's Notes:
- You can line the mini muffin tins with paper liners instead of greasing with cooking spray if preferred.
- This can also be prepared as zucchini bread (makes 2 loaves). Bake for 60 to 70 minutes.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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4/21/2016
This recipe made for very moist muffins! If I made again I would cut back on the sugar. I made 24 mini muffins, 12 regulars, and a small loaf of bread. Great for a crowd or to freeze ahead.