This recipe for skinny chocolate zucchini muffins is for the times when you are watching your weight but still want a treat once in a while!
From a luscious cheesecake to low-fat muffins. That’s how I roll. Brad and I have been so good following our diet and I can’t wait to see the results.
But I guess we are not suffering too much when muffins like these are in the picture, right?
How can I make muffins healthier?
You are probably wondering, how in the world can you make muffins aka “cakes” healthy. Well, you can’t exactly turn a muffin into a health food but you can make it much better for you.
First of all, you stuff it with vegetables. Zucchini.
Then you replace most of the oil with yogurt and a third of the flour with ground oats.
But there is chocolate, you are probably screaming at the screen right now. That’s right!
To make them chocolate flavoured I added ¼ cup of cocoa-49 calories exactly, divided by 18 muffins…erm…2.7 calories extra per muffin and 158 calories total per muffin. Not so bad!
I think I can live with that! I’ve also added a teaspoon of chocolate essence to deepen the flavour but since it’s my first time using that stuff I am not sure how much difference it made.
These muffins are incredibly tasty, especially when 3 o’clock rolls around, my energy is slim to none and my willpower to NOT eat a croissant is almost non-existent!
They are fluffy and chocolatey. They hit the spot and satisfy my sweet and carb cravings in one delicious bite.
In other words, they are what is keeping me on a path to avoid the agony of feeling a little short of a beached whale surrounded by incredibly slim and gorgeous bikini-clad girls on the beach in Italy. In 4 weeks.
You might think I put far too much hope in these muffins and you might be right, but that’s besides the point. The point is that you have to make them.
You should’ve heard my kids’ oohs and ahs when they spotted them as soon as they got home from school. I never get tired of hearing that I am the best mummy in the world for baking these.
More healthy muffin recipes:
Skinny Zucchini Chocolate Muffins
Ingredients
- 2 cups flour
- 1 cup rolled oats ground in a food processor
- ¼ cup- cocoa unsweetened
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup Demerara/Turbinado sugar
- 2 eggs
- ¼ cup oil
- 1 ½ cups Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate essence optional
- 1 cup grated zucchini
Instructions
- Preheat oven to 350F/180C and line your muffin tin with paper liners.
- In a medium bowl combine sifted flour, oats, cocoa, baking powder, baking soda, salt, sugar.
- In a large bowl beat eggs, oil, yogurt, chocolate essence and vanilla.
- Stir in grated zucchini and then add dry ingredients to the bowl.
- Divide muffin batter evenly among 18 small or 12 large muffins cups.
- Bake in the oven for 20-25 minutes.
Nutrition
Joanna Prohn says
Hello! What type of flour should I use? Thanks!! These look so tasty.
vikalinka says
I used all purpose flour, Joanna.
James colpas says
We have lots of zucchini, so these will be a welcome change from zucchini bread or quiche. Never heard of chocolate essence though. I will need to look into it. Thanks
vikalinka says
Don’t worry about adding the chocolate essence, Jim. It’s not easy to find, you can up the amount of cocoa by 1/4 cup for more flavour.
Amanda says
Could you tell me approximately how many calories are in each muffin? Thanks! 🙂
vikalinka says
Hi Amanada, I don’t really count calories so not sure. They are about 4-5 Weight Watchers Points each if that helps. 🙂
Kaitlyn says
These look delicious and I love Chocolate Zucchini loaf.
Just wondering what kind of oil you used when you made these?
vikalinka says
Kaitlyn, I used British Rapeseed Oil.
Tzivia says
Hi greeting from America wow these look really way good and super tantalizing been checking out your blog from time to time and I must say it’s pretty cool and really all out there gotta try these after Passover tho I do have a question of I don’t have greek yogurt on hand would sour cream work btw love your other recipes too so much to choose from
vikalinka says
Thank you for stopping by, Tzivia, yes sour cream would be a great substitute.
Tzivia says
Your welcome my pleasure darlin btw happy belated blessed Easter love those colorful eggs reminds me of my elementary school heyday when I would paint eggs with my friends and classmates even tho I’m Jewish lmao cool good to know that I can use sour cream that’s the Russian in me anyway luv have an awesome hot weekend ttyl cheers
Jocelyn@Brucrewlife says
These sound fantastic! I love how rich they look! 🙂
Aimee @ ShugarySweets says
These look delicious! I love adding zucchini to baked goods!
vikalinka says
Thank you Aimee, it’s hard to find a better substitute than zucchini. 🙂
miss messy says
These look and sound delicious! 😀 I love veggies in muffins!
Natasha of Natashaskitchen.com says
Your muffins are gorgeous! I want to take one right out of the screen and put it in my mouth! Pinning this one 🙂
vikalinka says
Aw thank you, Natasha! I am always so giddy when healthy food experiments turn out delicious!
Danielle says
My favourite drink is lemon tea.
vikalinka says
Danielle, I had to postpone the giveaway because it wasn’t working but I please come back for the next post. It will be there. 🙂
Helen @ Scrummy Lane says
It’s a little bit ironic (and not in a good way) that I’m reading this while eating a not-so-healthy little sweet snack. Oh, how I wish I had one of these instead! I’ve tried baking with carrot and even beetroot, but not with zucchini yet. These are a great reminder to try!
vikalinka says
I love using zucchini in baking because they have such mild taste and add much needed moisture to baked goods. Win-win! 🙂
Laura (Tutti Dolci) says
Gorgeous muffins, love the zucchini so I can munch away guilt free ;).
vikalinka says
Exactly! 😉