Chocolate Zucchini Cupcakes

Moist, decadent and so macro friendly. These chocolate zucchini cupcakes won’t break the macro bank and are a major crowd pleaser. They are sure to hit the spot when that sweet tooth comes calling. Makes 10 cupcakes. 1 Fibre


  • 195g All Purpose Flour
  • Sweetener to taste
  • 40g Unsweetened Cocoa
  • 1/2 tsp Baking Soda
  • 3/4 Baking Powder
  • Dash of Salt
  • 245g Finely Grated Zucchini
  • 125g Unsweetened Apple Sauce
  • 35g Egg Whites
  • 35g Coconut Oil
  • 60g No Fat Plain Greek Yogurt
  • 2 tsp Vanilla


  1. Preheat oven to 350F
  2. Line muffin tins with paper or silicone cups
  3. In a large mixing bowl, combine all dry ingredients
  4. In a separate mixing bowl, mix all wet ingredients including zucchini together well
  5. Pour wet ingredients into dry and stir until just evenly mixed
  6. Portion the batter evenly among the muffin tins
  7. Bake for 20 minutes – a toothpick inserted in the center should come out clean
  8. Cool for 10 minutes
  • teamwag
  • recipes
  • 20 days of zucchini
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