Fat Free Chocolate Zucchini Muffins

READY IN: 1hr 20mins
Recipe by OSURD

I addapted this recipe from a bread. I wanted muffins, not bread, so I switched somt stuff around for convenience.

Top Review by Ad Hoc Armadillo

Wow. Just, wow. I don't generally resort to "low fat" baked goods because in my experience they turn out weird, but these were FABULOUS. As in, these will probably become my everyday-cupcake standby, fat free or not. You could tell they weren't normal cake--that there was some plant matter in there that you ordinarily wouldn't be finding--but the texture was straight up cakey and moist, not that funny, spongy, dry, stick-hopelessly-to-the-paper stuff a lot of low fat/low cal muffin/cupcake recipes give you.

My husband did think the zucchini flavor in there was funny, but that might have been because I only used the large side of the grater to shred them because I was in a hurry. I might try substituting pumpkin or carrots or banana for some or all of the zucchini to see if I can make them taste better for him, but I think they're great as is!

Changes I made were: reduced cinnamon by 1/2 a teaspoon and substituted half a cup of the white flour with whole wheat. In future attempt I might try a little nutmeg, too, possibly more cocoa and/or sugar, or chopped walnuts.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Combine and beat egg whites, applesauce, sugar and vanilla extract.
  3. Stir in Zucchini.
  4. Mix dry ingredients and add to wet mixture. Mix well.
  5. Line muffin tin with muffin/cup cake papers.
  6. Fill 2/3 the way up.
  7. Bake for 19 minutes.

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