No Fat Chocolate Zucchini Muffins Recipes

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CHOCOLATE ZUCCHINI MUFFINS

I found this recipe on Allrecipes. It is so delicious! Perhaps not for those on a low-fat diet, but all in all, pretty good for you. Moist, chocolate-y and so good. My husband hates zucchini, but he will eat these. Prep time does not include shredding zucchini. At the advice of a reviewer, I am posting this note. If you find that the cocoa will clump if you mix it with the vanilla and zucchini, you can add it instead with the flour and other dry ingredients. Enjoy!

Provided by Amanda Beth

Categories     Breads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 14



Chocolate Zucchini Muffins image

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly grease two 12 cup muffin tins with shortening or line with paper cups.
  • In a large bowl, beat eggs.
  • Beat in sugar and oil.
  • Add cocoa, vanilla, zucchini, and stir well.
  • Stir in flour, baking soda, baking powder, salt and spices.
  • Mix just until moist.
  • Pour batter into prepared muffin tins until 2/3 full.
  • Bake at 350 for 20-25 minutes.
  • Remove from pan and cool on a wire rack.
  • Store loosely covered.

3 eggs
2 cups white sugar
1 cup vegetable oil
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom

LOW FAT CHOCOLATE ZUCCHINI MUFFINS

Make and share this Low Fat Chocolate Zucchini Muffins recipe from Food.com.

Provided by nancyfleury

Categories     Breakfast

Time 40m

Yield 24 serving(s)

Number Of Ingredients 15



Low Fat Chocolate Zucchini Muffins image

Steps:

  • Preheat the oven to 400°F Grease muffin tins or line with baking cups (I use silicone re-usable ones).
  • Combine first eight ingredients in a large bowl. Combine yogurt, eggs, milk in small bowl until blended. Stir into flour mixture just until moistened.
  • Fold in choc chips and shredded zucchini. Spoon into prepared muffin cups, filling "a generous half" full.
  • Bake 20-25 minutes till a toothpick comes out clean. Cool in pan on wire rack for five minutes, then remove from pan and finish cooling on wire rack. Store tightly covered at room temperature.

Nutrition Facts : Calories 145.2, Fat 5.3, SaturatedFat 1.8, Cholesterol 18.6, Sodium 147.3, Carbohydrate 23, Fiber 1.4, Sugar 11.2, Protein 3.1

2 1/2 cups all-purpose flour
1/2 cup Splenda granular (sugar substitute)
3/4 cup sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat yogurt
1/4 cup prune baby food (puree)
1/4 cup canola oil
2 eggs, beaten
1/4 cup milk
1 cup semi-sweet chocolate chips
1 cup zucchini, shredded

FAT FREE CHOCOLATE ZUCCHINI MUFFINS

I addapted this recipe from a bread. I wanted muffins, not bread, so I switched somt stuff around for convenience.

Provided by OSURD

Categories     Quick Breads

Time 1h20m

Yield 24-26 serving(s)

Number Of Ingredients 11



Fat Free Chocolate Zucchini Muffins image

Steps:

  • Preheat oven to 350.
  • Combine and beat egg whites, applesauce, sugar and vanilla extract.
  • Stir in Zucchini.
  • Mix dry ingredients and add to wet mixture. Mix well.
  • Line muffin tin with muffin/cup cake papers.
  • Fill 2/3 the way up.
  • Bake for 19 minutes.

Nutrition Facts : Calories 116, Fat 0.4, SaturatedFat 0.2, Sodium 171.4, Carbohydrate 26.2, Fiber 1.3, Sugar 12.9, Protein 2.8

6 egg whites
1 cup applesauce
1 1/2 cups sugar
1 tablespoon vanilla extract
2 cups shredded zucchini
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon baking powder

CHOCOLATE ZUCCHINI MUFFINS

A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.

Provided by Larry B

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Yield 24

Number Of Ingredients 14



Chocolate Zucchini Muffins image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
  • In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
  • Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
  • Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

Nutrition Facts : Calories 216.7 calories, Carbohydrate 29.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 169.8 mg, Sugar 17 g

3 eggs
2 cups white sugar
1 cup vegetable oil
⅓ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom

LOW-FAT CHOCOLATE ZUCCHINI MINI MUFFINS

A sweet snack your kids will gobble up and you can feel good about serving. Freezes well and defrosts quickly!

Provided by RAITIRA

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 36m

Yield 48

Number Of Ingredients 14



Low-Fat Chocolate Zucchini Mini Muffins image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
  • Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
  • Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
  • Scoop batter into prepared muffin tins.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

Nutrition Facts : Calories 56.9 calories, Carbohydrate 11.5 g, Fat 1 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 92.9 mg, Sugar 7.2 g

cooking spray
2 (1 ounce) squares unsweetened chocolate
2 cups grated zucchini
1 cup unsweetened applesauce
¾ cup egg substitute
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
¾ (1 ounce) square semisweet chocolate chips

LOW-FAT CHOCOLATE MUFFINS

"The men in my house don't like low-fat foods," pens Mona Kruse of Milan, Illinois. "But I always keep these muffins in the freezer because the guys can't seem to get enough of them."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 10



Low-Fat Chocolate Muffins image

Steps:

  • In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 258mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.

1-1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup fat-free vanilla yogurt
2/3 cup fat-free milk
1/2 teaspoon vanilla extract
Confectioners' sugar, optional

MOISTEST SUGAR-FREE ZUCCHINI MUFFINS EVER

These muffins are the softest, moistest, most delicious that I have ever had, and they're sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!

Provided by rplouse29

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 14



Moistest Sugar-Free Zucchini Muffins Ever image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  • Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
  • Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 20.3 g, Cholesterol 26.1 mg, Fat 6 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 4.2 g

cooking spray
1 ripe banana, mashed
¼ cup unsalted butter, melted
1 egg
1 tablespoon coconut oil, melted
2 cups shredded zucchini
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 dash salt
¼ cup milk
2 tablespoons brown sugar

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