Sugar Free Chocolate Zucchini Cupcakes

Indulge in the rich, chocolatey goodness of these *Sugar-Free Chocolate Zucchini Cupcakes*, a healthier twist on a classic treat! Moist and tender, these cupcakes are naturally sweetened using a granulated sugar substitute and unsweetened applesauce, making them perfect for those watching their sugar intake. Thanks to finely shredded zucchini, they stay delightfully moist while sneaking in a dose of veggies—completely undetectable in flavor! Made with whole wheat flour, unsweetened cocoa powder, and dark chocolate chips, they deliver a naturally rich chocolate flavor without the guilt. Ready in just 35 minutes, these easy-to-make cupcakes are the ultimate treat for chocolate lovers looking for a low-sugar dessert option. Ideal for snacks, parties, or after-dinner indulgence, they’re a deliciously wholesome way to satisfy your sweet tooth!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Whole wheat flour
• 0.5 cup Unsweetened cocoa powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Baking powder
• 0.25 teaspoon Salt
• 2 large Eggs
• 0.5 cup Unsweetened applesauce
• 1 teaspoon Vanilla extract
• 0.5 cup Granulated sugar substitute (e.g., erythritol or monk fruit)
• 1 cup Zucchini, finely shredded
• 0.25 cup Dark chocolate chips (sugar-free)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.

Step 3

In a separate mixing bowl, beat the eggs lightly, then add the unsweetened applesauce, vanilla extract, and granulated sugar substitute. Mix until well combined.

Step 4

Slowly add the wet mixture into the bowl with the dry ingredients, stirring gently until just combined. Do not overmix.

Step 5

Fold in the shredded zucchini and dark chocolate chips until evenly distributed throughout the batter.

Step 6

Spoon the batter evenly into the prepared cupcake liners, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Optional: Serve as is or frost with a sugar-free frosting of your choice.

Nutrition Facts

Serving size	(561.6g)

Amount per serving	% Daily Value*
Calories	794.8

Total Fat 23.1g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1508.3mg	0%
Total Carbohydrate 142.2g	0%
Dietary Fiber 34.3g	0%
Total Sugars 18.4g
Protein 23.2g	0%

Vitamin D 0IU	0%
Calcium 128.5mg	0%
Iron 9.7mg	0%
Potassium 1555.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.9%

Protein: 10.7%

Carbs: 65.4%