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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef #360171's Note:

    Luscious cake-like muffins with limited guilt!

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    Units: US | Metric


    1. 1
      Preheat the oven to 400°F Grease muffin tins or line with baking cups (I use silicone re-usable ones).
    2. 2
      Combine first eight ingredients in a large bowl. Combine yogurt, eggs, milk in small bowl until blended. Stir into flour mixture just until moistened.
    3. 3
      Fold in choc chips and shredded zucchini. Spoon into prepared muffin cups, filling "a generous half" full.
    4. 4
      Bake 20-25 minutes till a toothpick comes out clean. Cool in pan on wire rack for five minutes, then remove from pan and finish cooling on wire rack. Store tightly covered at room temperature.

    Ratings & Reviews:

    • on July 12, 2009


      It was an interesting reciepe because when I mixed all the ingredients together it smell awful. The muffins cooked oddly also, they were batery in the centers. When they were finished baking they weren't as good as I hoped they would be. I would get rid of the baby food and spelnda. Try harder...

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


    Nutritional Facts for Low Fat Chocolate Zucchini Muffins

    Serving Size: 1 (55 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 145.2
    Calories from Fat 48
    Total Fat 5.3 g
    Saturated Fat 1.8 g
    Cholesterol 18.5 mg
    Sodium 147.3 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 1.3 g
    Sugars 11.2 g
    Protein 3.1 g

    The following items or measurements are not included:

    Splenda granular

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