Low Fat Chocolate Zucchini Muffins


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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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


    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


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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  • I thought the calories seemed extra lo for this recipe considering the 1/2 cup of oil. When I checked the "calories by ingredient" I found that the oil is Not included. With the oil included these have 144 calories each. - 7/26/14

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  • These are NOT 92 calories. The oil is not accounted for. One half cup of oil is 963 calories and 109grams of fat. One muffin would then be an additional 53 calories and an extra 6 grams of fat. - 2/7/14

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  • It was a good recipe. Easy to make and had all ingredients on hand. Pleasantly surprised my young one liked them and the zucchini wasn't obvious. Not a lot of chocolate taste, but still yummy. - 9/23/13

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  • Fantastic muffin recipe! - 8/22/13

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  • I used the whole zucchini (skin & all) and substituted applesauce for oil (1:1 ratio); making them 2 weight watchers points each (zero point zucchini and applesauce not in the point calc). I added extra water 'cuz I was worried it was too thick, but there was no need; the recipe is spot on. - 8/18/13

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  • I made these and even used home made applesauce for half the oil. These were moist and decadent. My kids enjoyed them too! Thanks for the recipe - 7/4/13

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  • how do you convert to gluten free - 12/31/12

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  • These are really good! You can substitute apple sauce for the oil. Next time I'll try some of the other ideas like using whole wheat and maybe stevia or something instead of sugar. - 8/25/12

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  • I substituted chia seeds for the eggs and 1/2 the oil for unsweetened applesauce & but I did add 1/3 cup dark chocolate chips and used Special Dark Cocoa powder instead of regular cocoa powder -YUMMY ! Not too sweet since I used just under the 3/4 cup of sugar :) I also used white whole wheat flour - 8/4/12

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  • I also added flaxseed, sunflower and pumpkin seeds, as well as some mini chips. Used half regular and half whole wheat, also half olive oil. Makes them very rich. I like lots of fiber. in a muffin. - 3/26/12

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  • Nice, dark chocolate, semi sweet muffins. Really good!
    I added some bran for extra fiber and aslo some pumpkin seeds, linseeds and a mix of dried cranberries and apricots.
    I also used wheat flour instead of white, and 1/2 white sugar and 1/2 brown sugar. - 8/20/11

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  • Absolutely wonderful! Even my teenager likes them. - 9/5/10

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  • Loved these. Might substitute L/F yogurt for oil next time. - 8/26/10

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  • so tasty, so easy to make, I've made a batch and put them in the freezer so I have a delicious snack handy when I want it! - 7/6/10

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  • OMG looks great! I am going to convert to Gluten Free! - 3/18/09

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  • Yummy and very easy to make! Husband loves them too!! - 11/17/08

    Reply from SUZEQZ (1/2/09)
    Thank you! I'm continuing to adapt this recipe; my lastest is Zucchini Gingerbread. The molasses is a rather strong so the recipe needs work still, and I plan to kick up the spices.

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