Sugar Free Chocolate Zucchini Cupcakes
Indulge in the rich, chocolatey goodness of these *Sugar-Free Chocolate Zucchini Cupcakes*, a healthier twist on a classic treat! Moist and tender, these cupcakes are naturally sweetened using a granulated sugar substitute and unsweetened applesauce, making them perfect for those watching their sugar intake. Thanks to finely shredded zucchini, they stay delightfully moist while sneaking in a dose of veggies—completely undetectable in flavor! Made with whole wheat flour, unsweetened cocoa powder, and dark chocolate chips, they deliver a naturally rich chocolate flavor without the guilt. Ready in just 35 minutes, these easy-to-make cupcakes are the ultimate treat for chocolate lovers looking for a low-sugar dessert option. Ideal for snacks, parties, or after-dinner indulgence, they’re a deliciously wholesome way to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cup Granulated sugar substitute (e.g., erythritol or monk fruit)
- 1 cup Zucchini, finely shredded
- 0.25 cup Dark chocolate chips (sugar-free)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
In a separate mixing bowl, beat the eggs lightly, then add the unsweetened applesauce, vanilla extract, and granulated sugar substitute. Mix until well combined.
Slowly add the wet mixture into the bowl with the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded zucchini and dark chocolate chips until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Serve as is or frost with a sugar-free frosting of your choice.
Nutrition Facts
Calories |
795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 18.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1556 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.
