• 12servings
  • 50minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB3, B9, H
MineralsIodine, Fluorine, Chromium, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 (16.6-oz.) pkg. date bread & muffin mix*

  2. 3/4 cup milk

  3. 1/4 cup oil

  4. 2 eggs

  5. 2 oz. unsweetened baking chocolate, melted

  6. 1 cup shredded peeled zucchini

  7. 1/2 cup miniature semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Line 12 muffin cups with paper baking cups.

  2. In large bowl, combine all ingredients except zucchini and chocolate chips; beat 50 to 75 strokes with spoon until mix is moistened. Fold in zucchini and chocolate chips. Batter will be stiff. Divide batter evenly into paper-lined muffin cups. Muffin cups will be nearly full.

  3. Bake at 400°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove from pan. Serve warm or cool.

  4. *One 14-oz. pkg. banana bread and muffin mix can be substituted for the date bread mix.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Muffin)

  7. Calories 280 (Calories from Fat 110),


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