Prep 1 hr
Cook 20 mins
I addapted this recipe from a bread. I wanted muffins, not bread, so I switched somt stuff around for convenience.
- Preheat oven to 350.
- Combine and beat egg whites, applesauce, sugar and vanilla extract.
- Stir in Zucchini.
- Mix dry ingredients and add to wet mixture. Mix well.
- Line muffin tin with muffin/cup cake papers.
- Fill 2/3 the way up.
- Bake for 19 minutes.
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.
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!
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!