Below is the original recipe from Pinterest, but I made a mistake and was looking at another recipe, and so I had a half a cup of butter softened at room temp., also I had frozen zucchini from last year, I used 4 cups of frozen (thawed) zucchini, just added the water from the defrosted zucchini in stead of the boiling water, so far so good. I was going to use coconut oil, but since I had the butter out already, I just put it in there instead, did not add canola oil, and I only used one egg, because that's all I had, so in other words, this isn't the same recipe it was before......baked in convection oven at 350 for 10 minutes..good, good, good! Oh, and of course, it is no longer a "Low Fat" recipe..
Low fat zucchini chocolate muffins
Makes 12 muffinsIngredients:
- 2 cups shredded zucchini
- 1/3 cup boiling water
- 1-1/2 cups all-purpose flour
- 1/2 cup dark chocolate cocoa powder
- 3/4 cup sugar
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons pumpkin pie spice (you can use just cinnamon too)
- 1/2 cup organic canola oil
- 3 eggs
- 1 teaspoon pure vanilla
- 1/4 cup chopped nuts
- 1/4 cup semi sweet chocolate chips
Directions:
- Preheat oven to 350 degrees F. Grease muffin pan or insert muffin cups.
- Add shredded zucchini to a mixing bowl and add in boiling water.
- Mix in remaining ingredients (plus add ons) until just mixed.
- Pour into muffin pan (I made six at a time) and bake for 30 minutes.
- Serve with a pat of butter or naked and enjoy!
