Sugar Free Chocolate Zucchini Cupcakes

Name: Sugar Free Chocolate Zucchini Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 serving(s)
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

(2)

Recipe 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!

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READY IN: 50mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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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Sugar Free Chocolate Zucchini Cupcakes

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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