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Chocolate Chip Zucchini Cupcakes With Less Fat

Cupcakes are a delicious and fun way to eat zucchini. This is a low-fat version of an old family recipe. Tender chocolaty cupcakes that have allergy-friendly options.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: allergy-friendly, chocolate chip zucchini cupcakes, dairy-free, gluten-free, homemade, low fat, zucchini cupcakes,, zucchini recipes
Servings: 24 Cupcakes
Calories: 189kcal
Author: Mary Krick

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup unsweetened applesauce
  • 1 3/4 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup dairy-free or regular milk
  • 4 tbsp cocoa powder
  • 2 1/2 cups all-purpose flour or a measure for measure gluten-free baking flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups zucchini ~ grated
  • 1/2 cup semi-sweet allergy-friendly chocolate chips

Instructions

  • Preheat oven to 350 Prepare muffin tins by placing paper, foil, or silicone liners in cups.
  • In a large mixing bowl add oil, applesauce, and sugar.  Mix well
  • Add egg or an egg substitute, vanilla, and milk, or milk substitute. Mix well.
  • In a small bowl mix together flour or a gluten-free flour blend, cocoa, baking soda, cinnamon, and salt.
  • Add to creamed mixture, stirring just enough to blend. 
  • Stir in grated zucchini and half of the chocolate chips.
  • Spoon into lined muffin tins 3/4 full. 
  • Sprinkle nuts and the leftover chocolate chips on top.
  • Bake at 350 for 25 minutes or until top springs back when lightly touched.  Times may vary depending on oven.
  • Cool on a wire rack before serving. Store in an airtight container or freeze for longer storage.

Notes

** Optional substitutions:
Eggs can be substituted with 6 Tbsp of aquafaba or EnerG Egg Replacer.
Measure for Measure or One to One gluten-free flour blends are best to substitute all-purpose flour.
MonkFruit Sweetener can be substituted for half or all of the sugar for a lower sugar option.
Chocolate Drizzle:
Melt in microwave 1/4 cup semi-sweet chocolate chips with 1 tsp coconut oil. Stir and drizzle over cupcakes.

Nutrition

Serving: 1Cupcake | Calories: 189kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 104mg | Potassium: 121mg | Fiber: 1g | Sugar: 17g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg