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

Gallery

Recipe Summary

prep:
20 mins
cook:
16 mins
total:
36 mins
Servings:
48
Yield:
4 dozen mini muffins
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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.

Nutrition Facts

57 calories; protein 1.3g; carbohydrates 11.5g; fat 1g; sodium 92.9mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/21/2016
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. Read More
Advertisement