📋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.
Servings 16 muffins
Calories 142kcal
Equipment
- 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
- â…” 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
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 â…” 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.
Notes
Expert Recipe Tips:
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- Shred Zucchini finely: Using a box grater’s fine side or a food processor with a fine grating blade ensures a smoother texture. Large shreds can make the muffins too chunky.
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- Drain properly: Squeeze excess moisture from shredded zucchini using a clean kitchen towel or paper towels to avoid overly wet batter and gummy muffins.
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- Boosting Chocolate Flavor -add espresso powder: A small amount (½ tsp) intensifies the chocolate flavor without making it taste like coffee.
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- Room temp ingredients: Let eggs and Greek yogurt reach room temperature before mixing. This helps create a lighter, fluffier texture.
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- Do not overmix: Stir the dry and wet ingredients until just combined. Overmixing develops gluten, leading to dense muffins.
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- Oven temp trick: Start baking at 400°F (204°C) for 5 minutes, then reduce to 350°F (175°C) for the remainder. This helps the muffins rise higher.
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- Fill muffin liners correctly: Fill ¾ full for a good rise without overflowing.
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- Even baking: Rotate the muffin pan halfway through baking.
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- Use high-quality liners: Cheap liners tend to stick. Parchment paper liners work best.
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- Let them cool fully: Muffins release easier from liners when fully cooled.
Nutrition
Serving: 1muffin | Calories: 142kcal | Carbohydrates: 26g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 114mg | Potassium: 274mg | Fiber: 3g | Sugar: 14g | Vitamin A: 116IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 2mg
