Chocolate Zucchini Cupcakes
Easy
Difficulty
0h 30m
Total Time
12
Ingredients
8
Steps
Calories
116
Fat
4g
Carbs
17g
Protein
3g
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
Tags
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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