1/2 c. egg substitute
1/3 c. non-fat milk
1/3 c. Puritan oil
1/2 c. grated zucchini
1 1/2 tbsp. unsweetened cocoa powder
1 c. all-purpose flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. chocolate flavoring

Preheat oven to 375 degrees. Line muffin pan cups with paper cups or spray with vegetable spray; set aside. In large bowl, thoroughly mix egg substitute, milk, oil, and zucchini. Add other ingredients. Gently fold together until dry ingredients are moistened. Batter will be lumpy. Spoon batter into muffin cups. Bake 15 to 18 minutes or until wooden pick inserted into center of a muffin comes out clean. Remove from pan; cool 5 minutes and serve. Makes 12 muffins.

Each muffin contains: Saturated fat, 0.5 grams; cholesterol, trace.