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    Sugar-free Chocolate Zucchini Cupcakes


    Source of Recipe


    recipe ross

    List of Ingredients




    3/4 cup each all-purpose flour; whole wheat flour; Splenda§ sugar substitute
    1/4 cup unsweetened cocoa
    1/2 tsp. salt
    1-1/2 tsp. baking powder
    1 cup shredded zucchini
    3 tbsp. each canola oil, applesauce or canned pumpkin
    1/3 cup low-fat buttermilk
    1 egg
    2 tsp. vanilla

    Recipe



    Heat oven to 350ºF (175ºC). 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 about 20 minutes, until wooden pick inserted in center comes out clean. Makes 12 cupcakes.
    Note: Can double or triple this and have great results. Stores well in airtight container and freeze well.

 

 

 

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