Name: Chocolate Chip Zucchini Muffins
Total time: PT3600.0S
Yield: 8
Ingredients: 1 Red Apple; 1/2 cup Water; 1 cup All-Purpose Flour; 1 teaspoon Baking Powder; 3/4 teaspoon Baking Soda; 1/2 teaspoon Salt; 1/2 teaspoon Pumpkin Pie Spice; 3/4 cup Brown Sugar; 2 Egg; 6 ounce Low Fat Vanilla Yogurt; 2 Zucchini; 1/2 cup Mini Chocolate Chips; to taste Honey

These veggie muffins are moist, incredibly delicious, and it is nearly impossible to eat just one.

Low-Fat

Oven

Finger Food

Budget-Friendly

Beginner

Chocolate Chip Zucchini Muffins

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Red Apple

Water

All-Purpose Flour

Baking Powder

teaspoon

Baking Soda

Salt

Pumpkin Pie Spice

Brown Sugar

Low Fat Vanilla Yogurt

ounce

Zucchini

Mini Chocolate Chips

Honey

to taste

Blender

Stove

Preheat the oven to 375 degrees F (190 degrees C).

In a small sauce pan, combine the {@0:} and {@1:}. Bring to a boil, then cover and reduce heat to low. Cook for 5 minutes or until the apples are tender. Puree in a blender until smooth. Set 1/4 cup aside and allow to cool.

In a small sauce pan, combine the Red Apple (1 N/A) [peeled, cored, chopped] and Water (1/2 cup). Bring to a boil, then cover and reduce heat to low. Cook for 5 minutes or until the apples are tender. Puree in a blender until smooth. Set 1/4 cup aside and allow to cool.

In a small sauce pan, combine the Red Apple (1) and Water (1/2 cup). Bring to a boil, then cover and reduce heat to low. Cook for 5 minutes or until the apples are tender. Puree in a blender until smooth. Set 1/4 cup aside and allow to cool.

Combine {@0:}, {@1:}, {@2:}, {@3:},{@4:}, {@5:} together in a bowl and mix until incorporated.

Combine All-Purpose Flour (1 cup), Baking Powder (1 teaspoon), Baking Soda (3/4 teaspoon), Salt (1/2 teaspoon),Pumpkin Pie Spice (1/2 teaspoon), Brown Sugar (3/4 cup) together in a bowl and mix until incorporated.

In a separate bowl, add the {@1:}, cooled applesauce, and {@0:}. Mix until combined. Make a well in the center of the flour mix and add the wet ingredients.

In a separate bowl, add the Low Fat Vanilla Yogurt (6 ounce), cooled applesauce, and Egg (2 N/A). Mix until combined. Make a well in the center of the flour mix and add the wet ingredients.

In a separate bowl, add the Low Fat Vanilla Yogurt (6 ounce), cooled applesauce, and Egg (2). Mix until combined. Make a well in the center of the flour mix and add the wet ingredients.

Mix until nearly combined, then toss in the {@0:}. Fold until batter forms. Will be thick and lumpy.

Mix until nearly combined, then toss in the Zucchini (2 N/A) [grated]. Fold until batter forms. Will be thick and lumpy.

Mix until nearly combined, then toss in the Zucchini (2). Fold until batter forms. Will be thick and lumpy.

Grease muffin pan and portion equally into each tin. Top with {@0:} if desired - you can mix into the batter for a more chocolate bite.

Grease muffin pan and portion equally into each tin. Top with Mini Chocolate Chips (1/2 cup) if desired - you can mix into the batter for a more chocolate bite.

Bake 20-25 minutes or until a cake tester comes out clean. Drizzle with {@0:}. Enjoy!

Bake 20-25 minutes or until a cake tester comes out clean. Drizzle with Honey (to taste). Enjoy!

Chocolate Chip Zucchini Muffins

5.0

1HR

$1.06

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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