Best No Fat Chocolate Zucchini Muffins Recipes

LOW-FAT CHOCOLATE ZUCCHINI MINI MUFFINS

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.

LOW FAT CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 400°F Grease muffin tins or line with baking cups (I use silicone re-usable ones).
• Combine first eight ingredients in a large bowl. Combine yogurt, eggs, milk in small bowl until blended. Stir into flour mixture just until moistened.
• Fold in choc chips and shredded zucchini. Spoon into prepared muffin cups, filling "a generous half" full.
• Bake 20-25 minutes till a toothpick comes out clean. Cool in pan on wire rack for five minutes, then remove from pan and finish cooling on wire rack. Store tightly covered at room temperature.

NO FAT CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Mix together flour, salt, soda, cinnamon, espresso powder, cocoa (use a good cocoa powder; I used King Arthur Dark Cocoa) and baking powder.
• In another bowl mix together zucchini, applesauce, sugar and vanilla. Stir well into the dry mixture.
• Fill muffin lined tins 3/4 full with mixture and bake at 350 for 20-25 minutes.

FAT FREE CHOCOLATE ZUCCHINI MUFFINS

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.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

MOISTEST SUGAR-FREE ZUCCHINI MUFFINS EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
• Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.