Low Fat Sugar Free Zucchini Bread Muffins
Start your day on a wholesome note with these Low Fat Sugar Free Zucchini Bread Muffins, a guilt-free treat packed with natural flavors and nutrition. Made with grated zucchini, unsweetened applesauce, and plain non-fat Greek yogurt, these muffins deliver moisture and a subtle sweetness without added sugar or excess fat. Whole wheat flour, a touch of ground cinnamon, and an optional sprinkle of chopped walnuts add hearty texture and a warm, spiced aroma that’s perfect for any time of year. With just 15 minutes of prep time and a baking time of 20 minutes, these muffins are quick, easy, and ideal for a healthy breakfast, snack, or on-the-go bite. Elevate your baking game with this irresistible, diet-friendly recipe that’s as satisfying as it is nourishing!
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Recipe Information
Ingredients
- 1.5 cups (grated) Zucchini
- 0.5 cups Unsweetened applesauce
- 0.25 cups Plain non-fat Greek yogurt
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1.5 cups Whole wheat flour
- 1 teaspoons Baking soda
- 0.5 teaspoons Baking powder
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 teaspoons (or as per sweetness preference) Liquid stevia or other sugar-free sweetener
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
Place the grated zucchini onto a clean kitchen towel or paper towel and squeeze out excess moisture. Set aside.
In a large mixing bowl, whisk together the unsweetened applesauce, Greek yogurt, egg, and vanilla extract until smooth and well combined.
In another bowl, combine the whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in the grated zucchini and liquid stevia or sugar-free sweetener. If using, gently stir in the chopped walnuts.
Distribute the batter evenly across the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy your Low Fat Sugar Free Zucchini Bread Muffins as a healthy snack or breakfast!
Nutrition Facts
Calories |
86 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 127 mg | 3% | |
*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.
