Sugar Free Chocolate Zucchini Cupcakes

Submitted by Khadija 2

"Lowfat,wholegrain and sweetened with splenda...tastes like chocolate cake from a mix and its all thrown together in just one bowl! So good you wont want frosting plus toddler approved!"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 12

ingredients

• 3⁄4 cup all-purpose flour
• 3⁄4 cup whole wheat flour
• 3⁄4 cup Splenda sugar substitute
• 1⁄4 cup unsweetened cocoa
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons baking powder
• 1 cup shredded zucchini
• 3 tablespoons canola oil
• 3 tablespoons applesauce or 3 tablespoons canned pumpkin
• 1⁄3 cup low-fat buttermilk
• 1 egg
• 2 teaspoons vanilla

directions

1. Preheat oven to 350. Place liners in 12 muffin cups.
2. Mix all ingredients in large bowl. Beat at high speed 1 minute. Pour into lined muffin cups about 2/3 full. Bake aprox 20 minutes or until wooden pick inserted in center comes out clean.
3. I have trippled this recipe and had great results. They store well in airtight container and freeze well too.

Reviews

[Jainene]

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.

 

[Chef h&h]

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…