Chocolate Chip Zucchini Bread Muffins

By á-29897

serving size 66g. 114 cal; total fat 6.1g sat..8g; chol 0; carb13.7; fiber 2.1; sugar1.2g protein 2.2 g

Weight Watchers Points Plus: 3 points

The nutrition information does include all of the oil, and I highly recommend leaving it in (unless you really don’t mind fat-free baked goods!). You can leave the chocolate chips out if you prefer, but if you do add the chips: 150 calories, 8 grams fat, 17 grams carbs, 4.5 grams sugar, 3 grams protein, and 4 ww points per muffin.

Ingredients

• ■1 1/2 cups spelt flour (all-purpose or Bob’s gf also work here) (180g)
• ■1/2 tsp baking soda
• ■3/4 tsp salt
• ■optional: 1/2 tsp cinnamon
• ■1/3 cup xylitol, or sugar, or evaporated cane juice (65g)
• ■1/16 tsp pure stevia, or 2 tbsp more sugar (or 2 NuNaturals packets)
• ■optional: 1/2 cup chocolate chips
• ■1/2 cup applesauce (120g)
• ■1/3 cup coconut or veg oil (Replace with more applesauce only if you don’t mind the gummy texture of fat-free baked goods.) (70g)
• ■1 tsp white or apple cider vinegar (5g)
• ■1 1/2 tsp pure vanilla extract (6g)
• ■1 cup grated zucchini

Details

Preparation time 20mins
Cooking time 40mins
Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Preheat oven to 350F and place 10-12 cupcake liners in a muffin tin. Combine all dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all liquid ingredients (including zucchini). Mix wet into dry, and immediately portion into the baking cups and place in the oven. Bake 19 minutes, then allow the zucchini muffins to cool before removing from the tray. These vegan zucchini muffins are soy-free and can also be gluten-free and sugar-free.