📋Weight Watchers Chocolate Zucchini Muffins

weight watchers chocolate zucchini muffin, with a bite out of it, being held

5 from 1 vote

📋Weight Watchers Chocolate Zucchini Muffins

These Chocolate Weight Watchers Zucchini Muffins are only 3 ww points each, with no artificial sweeteners! They make a great dessert, breakfast, or mid-morning snack, using fresh or frozen zucchini.

Course breakast, Dessert, Snack

Cuisine American, Canadian, North American

Keyword chocolate, muffins, shredded zucchini, zucchini

Special Diet Vegetarian, weight watchers

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 142kcal

Author Terri Gilson

Equipment

electric mixer
food processor *or box grater

Ingredients

2 large eggs
¾ cup non- fat plain Greek yogurt 0%
1 ½ tablespoons oil * I use canola oil
½ cup unsweetened applesauce
¾ teaspoon vanilla extract
⅔ cup packed brown sugar (tightly packed)
1 ½ cups finely shredded zucchini (packed tightly)
1 ½ teaspoon ground cinnamon
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda

US Customary - Metric

Instructions

Prep:
Preheat oven to 400 degrees F/204 degrees C. Line muffin pans with paper muffin liners.
Shred zucchini with food processor or box grater. There is no need to peel it first. *If you are using frozen zucchini, defrost it, drain it, then squeeze out excess moisture. Be sure to measure it AFTER you do this.
In a large mixing bowl beat eggs until fluffy.
2 large eggs
Beat in oil.
1 ½ tablespoons oil
Then whisk in yogurt, sugar, applesauce and vanilla.
¾ cup non- fat plain Greek yogurt, ½ cup unsweetened applesauce, ¾ teaspoon vanilla extract, ⅔ cup packed brown sugar (tightly packed)
Stir in shredded zucchini.
1 ½ cups finely shredded zucchini (packed tightly)
In a separate medium bowl, combine flour, cocoa, cinnamon, baking soda, and baking powder.
1 ½ teaspoon ground cinnamon, 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda
Add dry mixture to wet mixture.
Spoon batter into lined muffin tins to about ¾ full, dividing batter evenly by all 16.
Bake in preheated oven at 400 degrees F/204 degrees C for ONLY 5 minutes, then turn down to 350 degrees F/174 degrees C for approximately 20 -25 minutes or until a toothpick or cake tester inserted comes out clean.
*Turn halfway through for even baking
**Fill empty muffin cups with ⅔ water for even baking (see Top Tip)
Let cool in pan 10 minutes, then remove from pan and cool completely on cooling rack.
***Wait until they are completely cooled (they taste best this way) and they won't stick to the muffin liners.