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Low Fat Chocolate Zucchini Muffins

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.1021
Energy (kCal)1507.241
Carbohydrates (g)189.2526
Total fats (g)78.2913
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 400°F Grease muffin tins or line with baking cups (I use silicone re-usable ones). | 2. Combine first eight ingredients in a large bowl. Combine yogurt, eggs, milk in small bowl until blended. Stir into flour mixture just until moistened. | 3. Fold in choc chips and shredded zucchini. Spoon into prepared muffin cups, filling "a generous half" full. | 4. Bake 20-25 minutes till a toothpick comes out clean. Cool in pan on wire rack for five minutes, then remove from pan and finish cooling on wire rack. Store tightly covered at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 2 1/2 cups - - - -
    splenda granular 1/2 cup - - - -
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    cocoa powder 1/3 cup unsweetened 65.36 16.598 5.6187 3.9273
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    cinnamon 1 1/2 1/2 ground - - - -
    baking soda 1 teaspoon 0.0 0.0 0.0 0.0
    salt 1/2 teaspoon - - - -
    yogurt 1 cup low fat 149.45 11.417 8.5015 7.9625
    prune baby food 1/4 cup - - - -
    canola oil 1/4 cup 481.78 0.0 0.0 54.5
    egg 2 beaten 143.0 0.72 12.56 9.51
    milk 1/4 cup 37.21 2.9158 1.9215 1.9947
    chocolate chip 1 cup semi-sweet - - - -
    zucchini 1 cup shredded 21.08 3.8564 1.5004 0.3968

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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