"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chocolate Zucchini Muffins (Gail's) Recipe

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This recipe for Chocolate Zucchini Muffins (Gail's), by , is from Lisa's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Lanigan
Added: Sunday, June 21, 2009


1 cup whole wheat flour 1/2 cup oat bran
1/2 cup cocoa powder
1/4 cup wheat germ
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar substitute
1 cup skim milk
1/2 cup liquid egg
1/4 cup canola oil
1 tbsp vanilla
2 cups grated zucchini

Preheat oven to 400 degrees F. Line muffin tins with paper or foil liners.
In large bowl, combine flour, oat bran, cocoa, wheat germ, baking powder, baking soda & salt.
In another bowl, whisk together brown sugar substitute, milk, egg, oil & vanilla. Stir in flour mixture. Add zucchini & stir until ingredients are just moistened. Divide batter among muffin tins. Bake for 20 mins or until cake tester inserted in centre comes out clean

Personal Notes:
Personal Notes:
Make ahead: store @ room temperature up to 2 days or wrap & freeze in re-sealable plastic bag or airtight container up to 1 month.




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