Sugar Free Chocolate Zucchini Cupcakes

Total Time
Prep 30 mins
Cook 20 mins

Lowfat,wholegrain and sweetened with splenda...tastes like chocolate cake from a mix and its all thrown together in just one bowl! So good you wont want frosting plus toddler approved!

Ingredients Nutrition


  1. Preheat oven to 350. Place liners in 12 muffin cups.
  2. Mix all ingredients in large bowl. Beat at high speed 1 minute. Pour into lined muffin cups about 2/3 full. Bake aprox 20 minutes or until wooden pick inserted in center comes out clean.
  3. I have trippled this recipe and had great results. They store well in airtight container and freeze well too.
Most Helpful

I used the canned pumpkin option, substituted plain yogurt and a little lemon juice for the buttermilk, used a gluten-free flour blend, and sweetened with agave syrup and stevia instead of splenda. It still came out quite tasty and delicious! It's definitely a keeper in my recipe book.

Jainene October 16, 2009

I had to adjust the recipe a little bit to give it the consistency I wanted. The dough felt a little too dry after I mixed all the ingredients. I added sugar free Walden Farm chocolate syrup and soy milk instead the buttermilk. I decorated with chocolate sprinkles. They are tasty and satisfy a sweet tooth…

Chef h&h November 25, 2008