Fat Free Chocolate Zucchini Muffins Recipes

LOW-FAT CHOCOLATE ZUCCHINI MINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
• Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
• Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
• Scoop batter into prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

FAT FREE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350.
• Combine and beat egg whites, applesauce, sugar and vanilla extract.
• Stir in Zucchini.
• Mix dry ingredients and add to wet mixture. Mix well.
• Line muffin tin with muffin/cup cake papers.
• Fill 2/3 the way up.
• Bake for 19 minutes.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
• In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
• Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
• Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

FAT FREE CHOCOLATE MUFFINS

Steps:

• Spray muffin pans with non-stick coating.
• Mix all ingredients together.You will need to use an ELECTRIC MIXER, the batter is very dry, like brownie batter, KEEP MIXING it WILL mix together. DO NOT ADD EGGS OR MILK.
• Baking soda is your leavening agent, and pumpkin sbstitutes your fats (much like applesauce does).
• Bake at 350°F for 15 minutes, for regular muffin pans, 20 minutes for jumbo pans. Test with a toothpick to see if they are done.

FAT-FREE CHOCOLATE ZUCCHINI CAKE RECIPE

Steps:

• 1. Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with nonstick spray. 2. Combine the flour, sugar, cocoa, baking soda, and salt in a large bowl. Combine the milk, applesauce, egg substitute, and vanilla in another bowl. Add the milk mixture to the flour mixture. Add the zucchini and stir until just blended. 3. Pour the batter into the pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cake in the pan on a rack 10 minutes; remove from pan and cool completely on rack. Cut into 24 pieces. PER SERVING (1 piece): 85 Cal, 0 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 92 mg Sod, 19 g Carb, 1 g Fib, 2 g Prot, 20 mg Calc. POINTS value: 2. TIP One large zucchini (about 8 ounces) will yield about 2 cups grated zucchini.