Preheat oven to 350 degrees. Grease muffin tins or line with paper baking cups and set aside. Grate zucchini on the large holes of a box greater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs. Into a small bowl combine all the dry ingredients and stir with a fork to combine. Add flour mixture to egg mixture and combine well. Stir in grated zucchini. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted into the muffins comes out clean, about 25 minutes. Cool and serve.
You can substitute the flours for 1 1/2 cups all-purpose flour and the Splenda for regular brown and white sugar but use 1 cup of brown sugar instead of 1/2 cup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (84g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 238 (72%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 141mg||43 %|
|Sodium 111.3mg||4 %|
|Potassium 247.9mg||7 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 11.4g|
|Protein 7.2g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 329
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!