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Add a photoI had yogurt and zucchini expiring in a couple of days, hence these were born. :) They are perfect to throw in the freezer and heat up as you need them.
Ingredients
- 1 cup zucchini, pureed
- 6 oz light yogurt, vanilla
- 2/3 cup unsalted butter, melted
- 1 1/3 cup sugar
- 1/4 cup dark brown sugar
- 2 eggs, beaten
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups flour
- 1 1/2 cups whole wheat flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup walnuts
- Pinch salt
Directions
- Preheat the oven to 350°F. Place baking liners in a muffin pan and spray lightly with non-stick cooking spray.
- In a large bowl combine sugars, eggs and vanilla. Stir in the zucchini, yogurt and butter. In a separate bowl, mix flours, baking soda, baking powder, nutmeg and cinnamon. Stir the dry ingredients into the zucchini mixture. Stir in walnuts.
- Divide the batter equally among the cups. Bake for 25-28 minutes, or until a toothpick inserted in the middle comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 16 servings | |
| Calories 267 | |
| Calories from Fat 97 | 36% |
| Total Fat 11.19g | 14% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 183mg | 8% |
| Potassium 125mg | 4% |
| Total Carbs 38.71g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 20.89g | 14% |
| Protein 4.5g | 7% |
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