Skip to main content New<> this month
Get the Allrecipes magazine

Low-Fat Chocolate Zucchini Mini Muffins

Rated as 3 out of 5 Stars

"A sweet snack your kids will gobble up and you can feel good about serving. Freezes well and defrosts quickly!"
Added to shopping list. Go to shopping list.


36 m servings 57
Original recipe yields 48 servings (4 dozen mini muffins)


{{model.addEditText}} Print
  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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 57 calories; 1 11.5 1.3 < 1 93 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

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.