High Fiber Chocolate Zucchini Muffins

Adjusted a carrot cake muffin for zucchini.

• Ready In: 55 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1 1⁄2 cups zucchini, shredded
• 1  cup  reduced-sugar chocolate cake mix
• 3⁄4 cup whole wheat flour
• 3⁄4 cup canned pumpkin
• 2⁄3 cup Egg Beaters egg substitute
• 2⁄3 cup unsweetened applesauce
• 2⁄3 cup Splenda sugar substitute
• 2  tablespoons brown sugar
• 1 1⁄2 teaspoons cinnamon
• 1  teaspoon baking powder
• 1⁄2 cup  dark chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. Combine all dry ingredients in medium bowl.
3. In large bowl combine, eggbeaters, pumpkin, apple sauce and ¼ cup water until blended.
4. Combine contents of both bowls.
5. Add zucchini and chips.
6. Spray 12 cup muffin pan with nonstick spray.
7. Evenly distribute cake mixture among cups.
8. Bake 20 to 25 minutes (until toothpick comes out clean when poked in center).