Snack

Kathie's Zucchini Muffins (Cooking Light) is for Snack.

Kathie's Zucchini Muffins (Cooking Light) takes several minutes to prepare.

Kathie's Zucchini Muffins (Cooking Light) takes several minutes to cook.

Kathie's Zucchini Muffins (Cooking Light) makes 12 servings.

The ingredients for Kathie's Zucchini Muffins (Cooking Light) are:

Wheat flour, white, bread, enriched, 1 cup
Flour, white, 2/3 cup
Sugar, 0.5 cup, (I used brown)
Cinnamon, ground, 1 tsp
Baking Powder, 1.25 tsp
Baking Soda, 0.5 tsp
Salt, 0.25 tsp
Zucchini, 2 cup, shredded
Milk, 0.5 cup (I used HEB Mootopia, Fat Free)
Canola Oil, 2 tbsp
Honey, 2 tbsp
Egg, fresh, whole, raw, 1 large
baking chocolate (I used 73%), 1 oz., chopped

Granulated Sugar, 3 tsp
Cinnamon, ground, 0.25 tsp

Here is how you make Kathie's Zucchini Muffins (Cooking Light):

1. Preheat oven to 400?.2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture and chocolate, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.3. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400? for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.Serving Size:?12

The nutritional information for Kathie's Zucchini Muffins (Cooking Light) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 153.6

• Total Fat: 4.2 g
• Cholesterol: 15.5 mg
• Sodium: 168.2 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 2.3 g
• Protein: 3.5 g