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Chocolate Zucchini Cupcakes

  • Level
    Easy
  • Timer
    30 Minutes
  • Ingredients
    12 Ingredients
  • Reviews
    8 Steps
Calories

116

Fat

4 g

Carbs

17 g

Protein

3 g

Serves

12

Ingredients

  • 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

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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 Fiber

Instructions

  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

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