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    You are in: Home / Recipes / Sugar Free Chocolate Zucchini Cupcakes Recipe
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    Sugar Free Chocolate Zucchini Cupcakes

    Average Rating:

    2 Total Reviews

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    • on October 16, 2009

      I used the canned pumpkin option, substituted plain yogurt and a little lemon juice for the buttermilk, used a gluten-free flour blend, and sweetened with agave syrup and stevia instead of splenda. It still came out quite tasty and delicious! It's definitely a keeper in my recipe book.

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    • on November 25, 2008

      I had to adjust the recipe a little bit to give it the consistency I wanted. The dough felt a little too dry after I mixed all the ingredients. I added sugar free Walden Farm chocolate syrup and soy milk instead the buttermilk. I decorated with chocolate sprinkles. They are tasty and satisfy a sweet tooth…

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Sugar Free Chocolate Zucchini Cupcakes

    Serving Size: 1 (50 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 104.6
     
    Calories from Fat 40
    38%
    Total Fat 4.4 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 17.9 mg
    5%
    Sodium 158.3 mg
    6%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 0.7 g
    2%
    Protein 3.0 g
    6%

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