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    You are in: Home / Recipes / Fat Free Chocolate Zucchini Muffins Recipe
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    Fat Free Chocolate Zucchini Muffins

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    OSURD's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on January 19, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2011

      55

      Thanks for the great recipe! I used Splenda in place of the sugar and 1/2 oat flour with 1/2 all purpose - turned out delicious, and wonderfully moist!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2009

      55

      Thank u for this recipe!! I used 3/4 cup Eggbeaters for the whites, Splenda & added 1/3 cup mini choc chips. Hubby thought they were "not bad!" which was great since zucc bread isn't his favorite! I had a huge zucc given to me so I was excited to try this...glad it worked out!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Fat Free Chocolate Zucchini Muffins

    Serving Size: 1 (53 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 115.9
     
    Calories from Fat 3
    41%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 171.4 mg
    7%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 1.2 g
    5%
    Sugars 12.9 g
    51%
    Protein 2.7 g
    5%

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