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> Chocolate Zucchini Muffins
molly
post Oct 21 2004, 02:14 AM
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The sweet potato and zucchini make these so moist and add lots of vitamins!


1 1/3 cups white whole wheat flour
3/4 cup splenda
2/3 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup mashed sweet potato -- or you can mash well drained
canned yams
1 large egg
2 tablespoons canola oil
2 teaspoons vanilla extract
1 cup shredded zucchini -- lightly packed

Heat oven to 400 degrees. Coat twelve 2 1/2" muffin cups with nonstick
cooking spray.

In a large bowl, stir flour, splenda, cocoa, baking powder, baking soda and
salt until well mixed.

In a small bowl, whisk sour cream, mashed sweet potato, egg, oil and vanilla
until blended.

Stir in zucchini. Add, all at once to flour mixture and stir just until moistened.
Don't overmix or muffins will be tough and dense.

Divide among muffin cups,(cups will be almost full.)

Bake 19 minutes until wooded pick inserted in centers comes out clean.

Leave in pan 5 minutes, then run a small knife around each muffin and gently
lift out and place upside down onto a wire rack.
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