Whole Wheat Chocolate Zucchini Muffins
- 1 cup frozen shredded zucchini, thawed and squeezed dry, Set aside.
- 1 3/4 cup whole wheat pastry flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Mix flour, baking soda, baking powder and salt together and set aside.
- 2 oz unsweetened chocolate
1 Tbsp canola oil
Combine chocolate and oil in a heat proof dish and microwave in increments of 15 seconds until melted. Stir to combine. Set aside to cool.
- 1 egg
1 egg white
1/2 cup fat free sour cream
1 1/2 tsp vanilla
1 1/2 cups Splenda
3/4 cup skim milk
1/2 cup mini chocolate chips
Whisk eggs, sour cream, Splenda and vanilla together in bowl. Slowly whisk in melted chocolate and combine well. Stir in milk and zucchini. Now add in the dry ingredients, stirring to combine. Add in chocolate chips.
- Spray 12 cup muffin tin with cooking spray. Distribute batter evenly between the cups. Bake in 350 degree preheated oven for 20-23 minutes. Cool muffins in pan for 5 minutes before removing to cooling rack to cool completely.