Best 4 Fat Free Chocolate Zucchini Muffins Recipes

Chocolate zucchini muffins are a delicious and healthy twist on the classic muffin recipe. These muffins are made with whole wheat flour, zucchini, and cocoa powder, and they are sweetened with honey or maple syrup. They are also fat-free, making them a guilt-free treat. The article provides two variations of this recipe: a basic chocolate zucchini muffin recipe and a double chocolate zucchini muffin recipe. The basic recipe is a great starting point for those who are new to baking or who are looking for a simple and straightforward recipe. The double chocolate recipe is perfect for chocolate lovers, as it includes both cocoa powder and chocolate chips. Both recipes are easy to make and can be enjoyed by people of all ages.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Healthy Double Chocolate Zucchini Muffins image

Healthy chocolate zucchini muffins made with whole wheat flour and no butter or refined sugars (besides chocolate chips). They're naturally sweetened with banana and honey or maple syrup for an insanely delicious, perfectly moist double chocolate zucchini muffin!

Provided by Monique Volz of AmbitiousKitchen.com

Categories Breakfast Dairy Free Muffins Nut Free Snack

Time 35m

Number Of Ingredients 12

Ingredients

1 1/4 cup whole wheat pastry flour or white whole wheat flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil, melted and cooled (or sub olive oil)
1/3 cup honey, agave nectar or pure maple syrup
1 teaspoon vanilla
1 egg
1 cup shredded zucchini (from about 1 medium zucchini)
1 ripe mashed banana (or you can use 1/4 cup unsweetened applesauce)
1/2 cup unsweetened vanilla almond milk
1/2 cup regular or mini chocolate chips, dairy free if desired

Steps:

Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.
Squeeze shredded zucchini of excess water with a paper towel. This is important, so don't forget!
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer, add coconut oil, honey/maple syrup, vanilla, egg; mix on medium-low until smooth and well combined. Add in zucchini, banana (or applesauce) and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined. Gently fold in chocolate chips.
Evenly divide batter into prepared liners. Bake 22-25 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!

Nutrition Facts : ServingSize 1 muffin, Calories 160 kcal, Carbohydrate 25 g, Protein 3.4 g, Fat 6 g, Fiber 2.3 g, Sugar 14 g

LOW-FAT CHOCOLATE ZUCCHINI MINI MUFFINS

Low-Fat Chocolate Zucchini Mini Muffins image

A sweet snack your kids will gobble up and you can feel good about serving. Freezes well and defrosts quickly!

Provided by RAITIRA

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 36m

Yield 48

Number Of Ingredients 14

Ingredients

cooking spray
2 (1 ounce) squares unsweetened chocolate
2 cups grated zucchini
1 cup unsweetened applesauce
¾ cup egg substitute
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
¾ (1 ounce) square semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
Scoop batter into prepared muffin tins.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

Nutrition Facts : Calories 56.9 calories, Carbohydrate 11.5 g, Fat 1 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 92.9 mg, Sugar 7.2 g

FAT FREE CHOCOLATE MUFFINS

Fat Free Chocolate Muffins image

A wonderfully moist fat free chocolate muffin, and a sneaky way to get that nutritious beta carotene! My kids have no idea they are eating pumpkin! They actually ask for these babies. The pudding mix is optional, it adds some sweetness and moistness, but you don't need it. The addition will add to your baking time 5-10 minutes.

Provided by Darling76

Categories Quick Breads

Time 25m

Yield 18 regular sized muffins

Number Of Ingredients 9

Ingredients

1 cup unbleached white flour
1 cup whole wheat flour
2/3 cup unsweetened cocoa powder
1 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 cups pumpkin (or 1 can)
1 (4 ounce) package instant chocolate pudding mix (makes them moister) (optional)

Steps:

Spray muffin pans with non-stick coating.
Mix all ingredients together.You will need to use an ELECTRIC MIXER, the batter is very dry, like brownie batter, KEEP MIXING it WILL mix together. DO NOT ADD EGGS OR MILK.
Baking soda is your leavening agent, and pumpkin sbstitutes your fats (much like applesauce does).
Bake at 350°F for 15 minutes, for regular muffin pans, 20 minutes for jumbo pans. Test with a toothpick to see if they are done.

Nutrition Facts : Calories 102.2, Fat 0.7, SaturatedFat 0.3, Sodium 205.6, Carbohydrate 23.9, Fiber 2, Sugar 11.4, Protein 2.4

FAT FREE CHOCOLATE ZUCCHINI MUFFINS

Fat Free Chocolate Zucchini Muffins image

I addapted this recipe from a bread. I wanted muffins, not bread, so I switched somt stuff around for convenience.

Provided by OSURD

Categories Quick Breads

Time 1h20m

Yield 24-26 serving(s)

Number Of Ingredients 11

Ingredients

6 egg whites
1 cup applesauce
1 1/2 cups sugar
1 tablespoon vanilla extract
2 cups shredded zucchini
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon baking powder

Steps:

Preheat oven to 350.
Combine and beat egg whites, applesauce, sugar and vanilla extract.
Stir in Zucchini.
Mix dry ingredients and add to wet mixture. Mix well.
Line muffin tin with muffin/cup cake papers.
Fill 2/3 the way up.
Bake for 19 minutes.

Nutrition Facts : Calories 116, Fat 0.4, SaturatedFat 0.2, Sodium 171.4, Carbohydrate 26.2, Fiber 1.3, Sugar 12.9, Protein 2.8

Tips:

Use a food processor to finely grate the zucchini. This will help to distribute the moisture evenly throughout the batter and prevent the muffins from becoming too dense.
Be sure to measure the flour correctly. Too much flour can make the muffins dry and crumbly.
Do not overmix the batter. Overmixing can develop the gluten in the flour, which can also make the muffins tough.
Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can dry out the muffins.
Let the muffins cool completely before frosting them. This will help the frosting to set properly.
Store the muffins in an airtight container at room temperature for up to 3 days.

Conclusion:

These fat-free chocolate zucchini muffins are a delicious and healthy way to start your day. They are moist, chocolatey, and have a hint of sweetness from the zucchini. They are also a good source of fiber and vitamin C. Whether you are looking for a quick and easy breakfast or a healthy snack, these muffins are a great option.

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