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Sugar Free Chocolate Zucchini Cupcakes Recipe

Sugar Free Chocolate Zucchini Cupcakes Recipe

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Ingredients:

Serving

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 tsp salt
1 1/2 tsp baking powder
1 cup shredded zucchini
3 tbsp canola oil
3 tbsp applesauce or 3 tbsp canned pumpkin
1/3 cup low-fat buttermilk
1 egg
2 tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	118.26 Kcal (495 kJ)
Calories from fat	39.74 Kcal
		% Daily Value*
Total Fat	4.42g	7%
Cholesterol	14.18mg	5%
Sodium	120.44mg	5%
Potassium	219.52mg	5%
Total Carbs	17.02g	6%
Sugars	0.52g	2%
Dietary Fiber	1.26g	5%
Protein	3.19g	6%
Vitamin C	6.9mg	12%
Iron	1.2mg	7%
Calcium	60.5mg	6%

Amount Per 100 g
Calories	201.16 Kcal (842 kJ)
Calories from fat	67.61 Kcal
		% Daily Value*
Total Fat	7.51g	7%
Cholesterol	24.12mg	5%
Sodium	204.87mg	5%
Potassium	373.4mg	5%
Total Carbs	28.96g	6%
Sugars	0.89g	2%
Dietary Fiber	2.14g	5%
Protein	5.43g	6%
Vitamin C	11.8mg	12%
Iron	2.1mg	7%
Calcium	102.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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