Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins

Is there any better way to eat vegetables than nestled within a warm, fluffy muffin and surrounded by cinnamon and bursts of chocolate? You be the judge. Zucchini bread (or a muffin in this case) does not need to be an oil-laden calorie bomb. Substituting unsweetened applesauce for the oil saves a ton of calories and still produces a decadent, fluffy, delicious result. These Zucchini Chocolate Chip Muffins are delicious and perfect for breakfast, dessert or a snack. Zucchini for breakfast? Yes, please.


Zucchini Chocolate Chip Muffins


Zucchini Chocolate Chip Muffins

Yield: 12 servings


  • 1 ½ cups white whole wheat flour
  • ¾ cup of sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • ½ cup unsweetened applesauce
  • ¼ cup skim milk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • ¼ cup miniature semisweet chocolate chips


  1. Preheat the oven to 350. Line 12 muffin cups with cupcake liners or lightly mist the muffin tin with cooking spray.
  2. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt and stir until mixed.
  3. In a medium bowl, combine the egg, applesauce, milk, lemon juice and vanilla. Stir until mixed.
  4. Pour the bowl of wet ingredients into the bowl of dry ingredients and stir until combined, forming a moist batter. Fold in the zucchini and chocolate chips.
  5. Spoon the batter evenly into the liners. Bake for 20-25 minutes. Cool on a wire rack.

Weight Watchers Freestyle SmartPoints:
6 per serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
4 per serving (P+ calculated using the recipe builder on weightwatchers.com)

137 calories, 26 g carbs, 16 g sugars, 2 g fat, 0 g saturated fat, 3 g protein, 2 g fiber (from myfitnesspal.com)

adapted from my dear friend Julie Updyke

Zucchini Chocolate Chip Muffins