Skinny Chocolate Zucchini Muffins

Moist and fudgey (that’s a word, right?), each muffin has zero fat and only 105 calories (or fewer when made with stevia).


  • 1¾ cups whole wheat pastry flour or oat flour (see Tips)
  • 12 packets stevia blend (equal to ½ cup sugar) OR ½ cup raw sugar
  • 4 Tbs ground flaxseed
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 1 large egg
  • ¾ cup unsweetened almond milk
  • ½ cup unsweetened applesauce
  • 2 medium zucchini, peeled and shredded
  • 2 tsp vanilla extract
  • 1/3 cup mini chocolate chips


  1. Preheat oven to 375 F. Line two muffin pans with parchment paper liners.
  2. In a large bowl, whisk flour, stevia or sugar, flaxseed, cocoa, baking powder, baking soda, salt and cinnamon.
  3. In a medium bowl, whisk egg, milk, applesauce, zucchini and vanilla. Pour wet ingredients into flour mixture; stir until just combined.
  4. Fold in chocolate chips. Divide batter among 16 muffin cups (pour water into empty muffin cups to ensure even baking). Bake 20 minutes or until a toothpick inserted into the centre comes out clean.
  5. Let cool 5 minutes, and then transfer to a wire rack to cool completely. Makes 16 muffins.
  6. If desired, sprinkle 1 tsp mini chocolate chips over each muffin upon removing from oven, spreading chips evenly over muffin as they melt. Or, frost with my Not-NutellaPumpkin Parfait Spread or Peanut Butter Whip.

Per muffin (made w/sugar): 105 calories, 3 g fat (1 g sat, 0 g trans), 90 mg sodium, 3 g fibre, 8 g sugar, 3 g protein


  • To make oat flour, grind oats in a blender or food processor to a flour consistency.

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