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Low-Fat Chocolate Zucchini Mini Muffins


"A sweet snack your kids will gobble up and you can feel good about serving. Freezes well and defrosts quickly!"
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36 m servings 57 cals
Original recipe yields 48 servings (4 dozen mini muffins)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
  2. Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
  3. Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
  4. Scoop batter into prepared muffin tins.
  5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.


  • Cook's Notes:
  • You can line the mini muffin tins with paper liners instead of greasing with cooking spray if preferred.
  • This can also be prepared as zucchini bread (makes 2 loaves). Bake for 60 to 70 minutes.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 57 calories; 1 g fat; 11.5 g carbohydrates; 1.3 g protein; < 1 mg cholesterol; 93 mg sodium. Full nutrition

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This recipe made for very moist muffins! If I made again I would cut back on the sugar. I made 24 mini muffins, 12 regulars, and a small loaf of bread. Great for a crowd or to freeze ahead.