For a deeper chocolate flavor, use dark chocolate chips. Squeezing the excess moisture from the zucchini ensures the muffins aren't soggy. These muffins freeze beautifully! Store them in an airtight container for up to 2 months.
Low-Fat Chocolate Zucchini Mini Muffins
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PREP TIME20 mins
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COOK TIME16 mins
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TOTAL TIME36 mins
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SERVING48 People
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VIEWS6
Indulge in these delightful mini muffins, where the richness of chocolate meets the subtle sweetness of zucchini. A guilt-free treat that's perfect for a quick snack or a lunchbox surprise. They're so good, no one will ever guess they're packed with veggies!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Fiber1 g
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Protein1 g
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Saturated Fat1 g
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Sodium93 mg
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Sugar7 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Prepare two mini muffin tins with cooking spray. (5 minutes)
02
Step
5 mins
In a microwave-safe bowl, melt the unsweetened chocolate in 15-second intervals, stirring in between, until smooth. This should take about 1 minute. Stir in the grated zucchini, applesauce, egg substitute, and vanilla extract until well combined. (5 minutes)
03
Step
3 mins
In a separate large bowl, whisk together the granulated sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt. (3 minutes)
04
Step
5 mins
Add the chocolate-zucchini mixture to the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the semisweet chocolate chips. (3 minutes)
05
Step
7 mins
Spoon the batter into the prepared mini muffin tins, filling each cup about 2/3 full. (5 minutes)
06
Step
15 mins
Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean. (15 minutes)
07
Step
10 mins
Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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