Sugar Free Chocolate Zucchini Cupcakes

READY IN: 50mins
Recipe by Khadija 2

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!

Top Review by Jainene

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.

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.

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