Low Fat Chocolate Zucchini Muffins

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4.3 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 92.3
  • Total Fat: 1.3 g
  • Cholesterol: 35.4 mg
  • Sodium: 228.6 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.7 g

View full nutritional breakdown of Low Fat Chocolate Zucchini Muffins calories by ingredient
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Introduction

Moist, tender, chocolatey without all the fat and sugar! And an excellent way to get extra veggies in your diet, and use up some of that zucchini that's overrunning your garden. Moist, tender, chocolatey without all the fat and sugar! And an excellent way to get extra veggies in your diet, and use up some of that zucchini that's overrunning your garden.
Number of Servings: 18

Ingredients

    1/3 C boiling water
    2 C shredded zucchini
    1 1/2 C flour
    1/2 C cocoa
    3/4 C sugar
    1 1/4 t baking soda
    1 t salt
    1 t cinnamon
    1/2 C vegetable oil (canola is good!)
    3 eggs
    1 t vanilla

Directions

Preheat oven to 350 degrees. In large bowl, pour boiling water over zucchini. Add all other ingredients and stir just until well combined. Line muffin pans with paper muffin cups, and use a 1/4 cup measure to pour batter into cups. Bake for 30 minutes. Yields 18 muffins.

Number of Servings: 18

Recipe submitted by SparkPeople user SUZEQZ.

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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    I made these and they look and smell awesome. I added 1/2 c chocolate chips which adds 21 calories per muffin. However, I don't understand your nutritional info. I came up with 136 calories per muffin, 7 grams of fat, and 1 g fiber. Using applesauce for the oil, it's 86 cal, trace fat, 1 g fiber. - 3/22/09

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  • Very Good
    1 of 1 people found this review helpful
    I cut the sugar down to 1/2 c, added 3 T mini chocolate chips, used WW flour and added a heaping teaspoon of instant coffee. I also used egg substitute. Instead of the oil I used 1/4 c unsweetened applesauce and 1/4 c plain nonfat Greek yogurt. They are moist and delicious! - 6/21/13

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  • 1 of 1 people found this review helpful
    I noticed in the nutrition information for the recipe that the oil is not accounted for - that would change fat stats significantly! - 9/6/10

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  • 1 of 1 people found this review helpful
    I am planning on using, but wanted to share that I usually replace oil with fat free plain/vanilla yogurt with much success. - 1/21/09

    Reply from SUZEQZ (1/21/09)
    I replaced the cream in a recipe for "cream scones" w/ fat-free vanilla yogurt and they were LOVELY but I've not tried it in my muffin recipe. If you try it, let me know how they turn out! I add veggies / fruit to make them more nutritious, of course -- even less fat would be great!


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  • Incredible!
    1 of 2 people found this review helpful
    These were awesome! I made them for "Sister Brunch" and they were a big hit! I hope to see that Gingerbread recipe soon... sounds delish!

    1/20/09: I was making these again and realized that the oil is not included in the nutrition info. These have 6 g more fat each than listed.
    - 1/11/09

    Reply from SUZEQZ (1/12/09)
    LOVE the idea of a "Sister Brunch!" I'll make another attempt at the gingerbread version. I'm also experimenting with carrots, apples and/or pears in place of the zucchini, like Carrot Spice or Apple Raisin or Ginger Pear...and if you come up w/ another variation, let me know!


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