Fat Free Chocolate Zucchini Muffins Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease two 12 cup muffin tins with shortening or line with paper cups.
• In a large bowl, beat eggs.
• Beat in sugar and oil.
• Add cocoa, vanilla, zucchini, and stir well.
• Stir in flour, baking soda, baking powder, salt and spices.
• Mix just until moist.
• Pour batter into prepared muffin tins until 2/3 full.
• Bake at 350 for 20-25 minutes.
• Remove from pan and cool on a wire rack.
• Store loosely covered.

Steps:

• Preheat the oven to 400°F Grease muffin tins or line with baking cups (I use silicone re-usable ones).
• Combine first eight ingredients in a large bowl. Combine yogurt, eggs, milk in small bowl until blended. Stir into flour mixture just until moistened.
• Fold in choc chips and shredded zucchini. Spoon into prepared muffin cups, filling "a generous half" full.
• Bake 20-25 minutes till a toothpick comes out clean. Cool in pan on wire rack for five minutes, then remove from pan and finish cooling on wire rack. Store tightly covered at room temperature.

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.

Steps:

• Mix together flour, salt, soda, cinnamon, espresso powder, cocoa (use a good cocoa powder; I used King Arthur Dark Cocoa) and baking powder.
• In another bowl mix together zucchini, applesauce, sugar and vanilla. Stir well into the dry mixture.
• Fill muffin lined tins 3/4 full with mixture and bake at 350 for 20-25 minutes.

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.