Vegetarian

Zucchini Muffins (revised) is for Snack.

Zucchini Muffins (revised) takes 25 minutes to prepare.

Zucchini Muffins (revised) takes 20 minutes to cook.

Zucchini Muffins (revised) makes 24 servings.

The ingredients for Zucchini Muffins (revised) are:

* Zucchini, 2 cup, mashed (remove)
* *Whole Wheat Flour, 3 cup (remove)
* Brown Sugar, 1 cup, packed (remove)
* *Splenda, 1 tsp (remove)
* Salt, 1 tsp (remove)
* Baking Powder, .25 tsp (remove)
* Baking Soda, 1 tsp (remove)
* Cinnamon, ground, 1 tsp (remove)
* Applesauce, sweetened, .75 cup (remove)
* Egg substitute, liquid (Egg Beaters), .5 cup (remove)
* *Canola Oil, .33 cup (remove)
* Vanilla Extract, 1 tbsp (remove)
* *Walnuts - Diamond Walnut Halves, 0.5 cup (remove)
* Semisweet chocolate, .5 cup chips (6 oz package) (remove)

Here is how you make Zucchini Muffins (revised):

Preheat oven to 350?.Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.Divide batter evenly between 2 (7 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at 350? for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.Number of Servings: 24Recipe submitted by SparkPeople user ERSEKER92699.

The nutritional information for Zucchini Muffins (revised) is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 137.5

• Total Fat: 3.6 g
• Cholesterol: 0.1 mg
• Sodium: 169.0 mg
• Total Carbs: 28.4 g
• Dietary Fiber: 2.6 g
• Protein: 3.2 g