3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup Splenda sugar substitute
1/4 cup unsweetened cocoa
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup shredded zucchini
3 Tablespoons oil
3 Tablespoons applesauce or
3Tablespoons canned pumpkin
1/3 cup low-fat buttermilk
1 egg
2 teaspoons vanilla
Preheat oven to 350. Place liners in 12 muffin cups. Mix all ingredients in large bowl. Beat at high speed 1 minute. Pour into lined muffin cups about 2/3 full. Bake aprox. 20 minutes or until wooden pick inserted in center comes out clean. I have tripled this recipe and had great results. They store well in airtight container and freeze well too.
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