These Low Calorie Zucchini Muffins are just 138 calories and are double chocolate chip muffins! I like to make these healthy zucchini muffins for summer breakfasts and back to school snacks. They are healthy and yummy, and great when kids are home from school and zucchini is in season.

Ingredients You’ll Need

1 ½ cups shredded zucchini
⅓ cup coconut oil
½ cup keto maple syrup (see recipe card)
½ cup 0% Greek yogurt
2 large eggs or vegan eggs
2 teaspoons vanilla extract
1 cups whole wheat flour (or gluten-free flour)
½ cup cocoa powder
¼ cup cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup semi sweet chocolate chips

Low Calorie Zucchini Muffins

Healthy Zucchini Muffins Meal Prep and Storage

Meal Prep: You can easily meal prep these! Simply add muffins to sandwich bags and store in the fridge or freezer.
Storage: Will hold in the fridge for 6 days and in the freezer for a month.
Reheating: You can add the muffins to the microwave for 1 minute. Or pop in a toaster oven for a couple minutes.

Low Calorie Zucchini Muffins Recipe

More Yummy Low Calorie Recipes:

Low Calorie Zucchini Muffins

Lose Weight By Eating

These Low Calorie Zucchini Muffins are just 138 calories!

Instead of making the traditional zucchini muffins, I made double chocolate chip muffins.

Special Tip: You can replace the cocoa powder with flour and remove the chocolate chips for plain zucchini muffins.

5 from 2 votes

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Prep Time 10

Cook Time 23

Total Time 33

Course Breakfast, Dessert

Cuisine American

Servings servings

Calories 138 kcal

Equipment

Muffin tin

Ingredients

1 ½ cups shredded zucchini
⅓ cup coconut oil melted
½ cup keto maple syrup or pure maple syrup
½ cup 0% Greek yogurt
2 large eggs or vegan eggs
2 teaspoons vanilla extract
1 cups whole wheat flour or gluten-free flour
½ cup cocoa powder
¼ cup cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup semi sweet chocolate chips

Instructions

Preheat the oven to 400 degrees and line 12 muffin cups with liners (or spray with olive oil).
After shredding the zucchini, add it to a large kitchen towel and squeeze out the excess moisture.
To a large bowl add zucchini, coconut oil, maple syrup, Greek yogurt, eggs and vanilla. Whisk until until well combined.
In a separate bowl, combine the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt, mix until combined.
Add the wet ingredients to the dry ingredients and fold together just until combined. Then fold in the chocolate chips.
Scoop the batter into the prepared muffin cups, and bake for 23-25 minutes until a toothpick inserted in the center comes out clean.
Move the muffins to a cooling rack to cool for 10 minutes before serving.

Nutrition

Serving: 1muffinCalories: 138kcalCarbohydrates: 14.6gProtein: 3.8gFat: 7.9gSaturated Fat: 6gCholesterol: 31mgSodium: 167mgPotassium: 203mgFiber: 1.7gSugar: 1.8gCalcium: 39mgIron: 1mg

Keyword chocolate chip zucchini muffins, chocolate zucchini muffins, healthy zucchini muffins, low calorie zucchini muffins

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.