Dessert

Zucchini Pineapple muffins (with coconut and choc chips) LIGHT is for Dessert, Snack.

Zucchini Pineapple muffins (with coconut and choc chips) LIGHT takes 20 minutes to prepare.

Zucchini Pineapple muffins (with coconut and choc chips) LIGHT takes 30 minutes to cook.

Zucchini Pineapple muffins (with coconut and choc chips) LIGHT makes 48 servings.

The ingredients for Zucchini Pineapple muffins (with coconut and choc chips) LIGHT are:

3 cup, shredded Zucchini (large seeds removed where possible)
20 oz Pineapple Crushed, drained
1 cup Vegetable Oil
6 large Eggs
1 Tbsp Vanilla Extract
1 cup Applesauce, unsweetened
4.5 cup Flour, all purpose
2.5 cup Granulated Sugar
1 Tbsp Baking Soda
1 Tbsp Baking Powder
1.5 tsp Salt
1 Tbsp Cinnamon, ground
1/2 cup, shredded Coconut, raw
about 3/4 cup Toll House Semi-Sweet Chocolate MINI Morsels

Here is how you make Zucchini Pineapple muffins (with coconut and choc chips) LIGHT:

1. Preheat oven to 325 F. Prepare 48 muffin tins with liners OR butter/flour them. 2. In a medium bowl, combine the wet ingredients: pineapple, zucchini, eggs, oil, vanilla extract, and applesauce2. In a large bowl, thoroughly combine: flour, sugar, baking soda, baking powder, salt, cinnamon. Make a nest in the middle of the dry ingredient combination.3. Pour the wet ingredients into the nest in the dry ingredients and stir until thoroughly combined, scraping bottoms and sides of bowl.4. Stir in coconut.5. Spoon into prepared muffin tins, filling each to about 2/3.6. Sprinkle about 1/2 tsp mini chocolate chips onto the top of each muffin, then poke gently with a fork until they are just "wet" with a little batter (this ensures they cook in, while preventing them from falling to the bottom of the muffin).7. Bake for about 25 - 30 minutes until toothpick inserted into center comes out clean. Test several muffins at different parts of oven. They should be golden brown on top. Pineapple adds a lot of moisture, so underbaking is an easy thing to do. Check every few minutes until toothpick comes out clean.Allow to cool on rack until room temperature before removing from tins.Serving Size: makes 48 medium muffins (serving size: 1 muffin)Number of Servings: 48Recipe submitted by SparkPeople user KGOELLER.

The nutritional information for Zucchini Pineapple muffins (with coconut and choc chips) LIGHT is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 150.4

• Total Fat: 6.1 g
• Cholesterol: 23.3 mg
• Sodium: 191.4 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 0.8 g
• Protein: 2.0 g

The dietary needs meet for Zucchini Pineapple muffins (with coconut and choc chips) LIGHT is Low Fat