Sugar Free Chocolate Zucchini Cupcakes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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! 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.
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