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 mins
Cook Time25 minutes mins
Total Time45 minutes mins
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
- 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
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.
** 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.
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