Low Fat Chocolate Zucchini Muffins

• 2 1/2 cups all-purpose flour
• 1/2 cup Splenda granular (sugar substitute)
• 3/4 cup sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup low-fat yogurt
• 1/4 cup prune baby food (puree)
• 1/4 cup canola oil
• 2 eggs, beaten
• 1/4 cup milk
• 1 cup semi-sweet chocolate chips
• 1 cup zucchini, shredded

1. Preheat the oven to 400u0b0F 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.

flour, splenda, sugar, cocoa, baking powder, ground cinnamon, baking soda, salt, lowfat yogurt, canola oil, eggs, milk, semisweet chocolate chips, zucchini

Taken from www.food.com/recipe/low-fat-chocolate-zucchini-muffins-189509 (may not work)