Sugar Free Chocolate Zucchini Cupcakes

• 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 canola oil
• 3 tablespoons applesauce or 3 tablespoons canned pumpkin
• 1/3 cup low-fat buttermilk
• 1 egg
• 2 teaspoons vanilla

1. Preheat oven to 350. Place liners in 12 muffin cups.
2. 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.
3. I have trippled this recipe and had great results. They store well in airtight container and freeze well too.

allpurpose flour, whole wheat flour, splenda sugar substitute, unsweetened cocoa, salt, baking powder, zucchini, canola oil, applesauce, lowfat buttermilk, egg, vanilla

Taken from www.food.com/recipe/sugar-free-chocolate-zucchini-cupcakes-244705 (may not work)