Sugar Free Chocolate Zucchini Cupcakes
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!
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INGREDIENTS
Nutrition- 3⁄4
- 3⁄4
- 3⁄4
- 1⁄4cup unsweetened cocoa
- 1⁄2teaspoon salt
- 1 1⁄2teaspoons baking powder
- 1cup shredded zucchini
- 3tablespoons canola oil
- 3
- 1⁄3
- 1
- 2teaspoons vanilla
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DIRECTIONS
- Preheat oven to 350. Place liners in 12 muffin cups.
- 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.
- I have trippled this recipe and had great results. They store well in airtight container and freeze well too.
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