Skinny Chocolate Zucchini Cupcakes
User Reviews
4.4
42 reviews
Good
Skinny Chocolate Zucchini Cupcakes
Report
Whole grain and full of zucchini, but no one will ever know because they taste so good!
Share:
Ingredients
Cupcakes
- 1/2 cup brown sugar
- 2 tablespoons avocado oil, or melted coconut oil
- 1 egg
- 1 egg white
- 1 teaspoon vanilla extract
- 1/3 cup plain greek yogurt
- 1/4 cup unsweetened almond milk, or milk of choice
- 1 cup shredded zucchini, squeeze out any excess liquid with your hands
- 1 cup white whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
Cream Cheese Frosting
- 4 ounces low fat cream cheese softened
- 2 tablespoons plain greek yogurt
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Add to Shopping List
Instructions
- Preheat oven to 350° F. and line a muffin pan with 10 parchment paper baking cups or spray the inside of regular baking cups with cooking spray.
- In a large bowl sift together the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat together the brown sugar and oil until completely combined. Add in the egg and egg white and beat again until combined. Add in the Greek yogurt, shredded zucchini and vanilla extract and beat for about 1 minute.
- Pour in a 1/3 of the flour mixture and beat until just combined, then pour in half of the milk beating again until just combined. Scrape down the sides of the bowl then repeat the process ending with the flour mixture.
- Pour or scoop the batter into the cupcake liners until they are about 3/4 of the way full. Place the cupcakes on the middle rack of the oven and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting them.
- Chocolate Cream Cheese Frosting
- In the bowl of a stand mixer with the whisk attachment or with a hand held mixer add in all of the ingredients.
- Start the mixer on low then once the powdered sugar is incorporated turn it up to high and beat until smooth and combined. Stop once to scrape down the sides of the bowl then beat again for another 1-2 minutes.
Notes
- Because the cupcakes don't contain much oil they will probably stick to the cupcake liners which is why I recommend using the parchment paper liners. If you can't find them simple spray the insides of regular liners with cooking or baking spray.
Nutrition Information
Show Details
Calories
187kcal
(9%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Cholesterol
26mg
(9%)
Sodium
244mg
(10%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 10cupcakes
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 26mg | 9% |
| Sodium | 244mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
42 reviews
Good
Other Recipes
You'll Also Love
