Low fat Double Choc. Chip Zucchini Muffins Recipe

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2 votes | 3931 views

I was looking for a healthy snack for my kids and had made this before but it was loaded with sugar and called for white flour. Just because a recipe calls for a vegetable does not make it healthy so I decided to re-vamp the recipe and see what my kids thought. Success! They still love it!

Prep time:
Cook time:
Servings: 18


Cost per serving $0.23 view details


  1. Pre heet oven to 350 degrees F. Line muffin tray with cupcake liners. This made 18 medium muffins for me.
  2. Combine the first six ingredients, and set aside.
  3. Whisk together sugar, oil, buttermilk, applesauce, eggs and vanilla.
  4. Add the dry ingredients to the wet ingredients. Using a rubber spatula gently fold in ingredients.
  5. Finally, fold in the zucchini and chocolate morsels, until fully incorporated.
  6. Divide among cupcake liners and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Make sure not to over bake as this will result in dry muffins. (I took mine out when I thought they were a tad under done).
  7. Set muffin tray on cooling rack for five minutes then remove muffins from pans, and allow to cool completely.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 54g
Recipe makes 18 servings
Calories 190  
Calories from Fat 65 34%
Total Fat 7.34g 9%
Saturated Fat 2.84g 11%
Trans Fat 0.08g  
Cholesterol 3mg 1%
Sodium 255mg 11%
Potassium 114mg 3%
Total Carbs 28.37g 8%
Dietary Fiber 1.0g 3%
Sugars 16.4g 11%
Protein 2.68g 4%
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  • Aspen Lee-Moulden
    My picky eater ate one and asked for a second. She usually always detects the "hidden veggies" and this time when she asked what the "green stuff" was, I told her zucchini and said that's why it tastes soo good. She kept eating!
    I've cooked/tasted this recipe!

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