Chocolate Zucchini Muffins 1 Point
Indulge in the perfect guilt-free treat with these Chocolate Zucchini Muffins, a wholesome and delicious recipe that’s just 1 point per serving on popular weight-loss plans. Packed with hidden nutrition from shredded zucchini and naturally sweetened with unsweetened applesauce and a sugar substitute, these moist and chocolaty muffins are a healthier twist on a classic dessert. Made with simple ingredients like all-purpose flour, unsweetened cocoa powder, and optional mini chocolate chips for a touch of indulgence, this one-bowl recipe is ready in just 35 minutes from start to finish. Perfect for breakfast, a snack, or dessert, these low-calorie muffins are moist, rich, and totally satisfying without the guilt.
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Recipe Information
Ingredients
- 1 cup (shredded) Zucchini
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Stevia or sugar substitute (granulated)
- 1 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Mini chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, combine the wet ingredients: shredded zucchini, unsweetened applesauce, egg, and vanilla extract. Mix until well combined.
Add the sugar substitute (such as stevia) to the wet ingredients and stir until incorporated.
In a separate bowl, whisk together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
If using, fold in 1 tablespoon of mini chocolate chips for added chocolate flavor (optional).
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle the remaining 1 tablespoon of mini chocolate chips over the tops of the muffins (if using).
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious, guilt-free Chocolate Zucchini Muffins as a snack or dessert!
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2990 mg | 130% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 30.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 152 mg | 12% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1569 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
