![['Side view of moist low-calorie zucchini muffins topped with chocolate chips.', 'Close-up shot of freshly baked zucchini muffins with a golden brown exterior.', 'Zucchini muffins with chocolate chips displayed on a rustic wooden table.', 'Delicious low-calorie zucchini muffins showing a rich, homemade texture.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/low-calorie-zucchini-muffins_1_U1.webp)
Low Calorie Zucchini Muffins
Enjoy these healthy, low-calorie zucchini muffins perfect for a quick snack or breakfast.
Ingredients
Main Ingredients
- 1.5 cups shredded zucchini
- 0.33 cup coconut oil melted
- 0.5 cup keto maple syrup (or pure maple syrup)
- 0.5 cup 0% Greek yogurt
- 2 large eggs or vegan eggs
- 2 teaspoons vanilla extract
- 1 cup whole wheat flour or gluten-free flour
- 0.5 cup cocoa powder
- 0.25 cup cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.33 cup semi sweet chocolate chips
Instructions
- Preheat oven to 400°F (200°C) and line muffin tin with liners or spray.
- Shred zucchini, squeeze out excess moisture, then add to a large bowl.
- Mix wet ingredients: zucchini, coconut oil, maple syrup, yogurt, eggs, vanilla.
- Combine dry ingredients: flour, cocoa, cornstarch, baking powder, baking soda, salt.
- Fold wet into dry, then add chocolate chips. Scoop into muffin cups and bake 23-25 mins.
- Cool for 10 minutes before serving.
Notes
For extra moisture, add a splash of milk if needed.