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. They are healthy and yummy, and great when kids are home from school and zucchini is in season.
But you can also make these year around, they are fantastic anytime of year and a healthy (veggie packed) muffin you can feel good about serving and eating.
Low Calorie Zucchini Muffins
What You’ll Find in this Article:
Ingredients in Healthy Zucchini Muffins
If you don’t want the muffins to be double chocolate you can easily swap out the cocoa powder for more flour. You can also take out the chocolate chips if you like.
If you do this, I recommend adding 1/4 teaspoon cinnamon or pumpkin pie seasoning to get these muffins closer to the “original” healthy zucchini muffin recipe.
Shopping List for Healthy Chocolate Zucchini Muffins:
- Zucchini
- Coconut oil
- Keto maple syrup or pure maple syrup
- 0% Greek yogurt
- Large eggs or vegan eggs
- Vanilla extract
- Whole wheat flour or gluten-free flour
- Cocoa powder
- Cornstarch
- Baking powder
- Baking soda
- Salt
- Semi sweet chocolate chips
How to Make Healthy Zucchini Muffins
I like to make these healthy zucchini muffins in muffin liners, but if you don’t have them or don’t like using them you can also just spray the muffin cups with olive oil.
Don’t have olive oil spray? You can add a little coconut oil to a paper towel and grease the muffin tins with olive oil instead.
How to Make Healthy Chocolate Chip Zucchini Muffins:
- 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.
Low Calorie Zucchini Muffins Recipe
I love this Low Calorie Zucchini Muffins Recipe, it’s so easy and versatile! I supplied directions on making them without the cocoa powder and or the chocolate chips above in the “ingredients” section. And supplied tips on lining or greasing the muffin cups in the “how to” section above.
More Low Calorie Muffin Recipes:
Low Calorie Zucchini Muffins
Equipment
- Muffin tin
Ingredients
- 1 1/2 cups shredded zucchini
- 1/3 cup coconut oil melted
- 1/2 cup keto maple syrup or pure maple syrup
- 1/2 cup 0% Greek yogurt
- 2 large eggs or vegan eggs
- 2 teaspoons vanilla extract
- 1 cups whole wheat flour or gluten-free flour
- 1/2 cup cocoa powder
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 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
Nutrition and Calories in Zucchini Muffins
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