Decadent Sugar-Free Chocolate Zucchini Cupcakes
Indulge in these rich and fudgy chocolate zucchini cupcakes that are guilt-free and irresistibly delicious! Made with a delightful blend of all-purpose and whole wheat flour, these treats are sweetened with Splenda, making them low in sugar and perfect for health-conscious dessert lovers. With ingredients like shredded zucchini, applesauce, and low-fat buttermilk, you get a moist texture that rivals cake mixes—but with a wholesome twist. These cupcakes are not only toddler-approved but also a fantastic way to sneak in some veggies! Perfect for a healthy snack or dessert option, they can be enjoyed straight from the oven or stored for later, as they freeze beautifully.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
All-purpose flour
3/4 cup (measured)
Whole wheat flour
3/4 cup (measured)
Splenda sugar substitute
3/4 cup (measured)
Unsweetened cocoa powder
1/4 cup (measured)
Salt
1/2 teaspoon (measured)
Baking powder
1 1/2 teaspoons (measured)
Shredded zucchini
1 cup (shredded)
Canola oil
3 tablespoons (measured)
Applesauce or canned pumpkin
3 tablespoons (measured)
Low-fat buttermilk
1/3 cup (measured)
Egg
1 large (beaten)
Vanilla extract
2 teaspoons (measured)
Instructions
1
Preheat your oven to 350°F (175°C) and line 12 muffin cups with paper liners.
2
In a large mixing bowl, combine all-purpose flour, whole wheat flour, Splenda, unsweetened cocoa, salt, baking powder, shredded zucchini, canola oil, applesauce or canned pumpkin, low-fat buttermilk, egg, and vanilla extract.
3
Using an electric mixer, beat the mixture on high speed for 1 minute, ensuring all ingredients are well combined and the batter is smooth.
4
Pour the batter into the lined muffin cups, filling each about 2/3 full to allow room for rising.
5
Bake in the preheated oven for approximately 20 minutes, or until a wooden pick inserted into the center comes out clean.
6
Let cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cupcake recipe?
The recipe is for Decadent Sugar-Free Chocolate Zucchini Cupcakes.
Are these chocolate zucchini cupcakes sugar-free?
Yes, they are sweetened with Splenda sugar substitute instead of traditional sugar.
What sweetener is used in this recipe?
The recipe calls for 3/4 cup of Splenda sugar substitute.
How many cupcakes does this recipe make?
This recipe is designed to fill 12 muffin cups.
What types of flour are used in these cupcakes?
The recipe uses a combination of 3/4 cup all-purpose flour and 3/4 cup whole wheat flour.
How much zucchini is required?
You will need 1 cup of shredded zucchini.
What provides the chocolate flavor in these cupcakes?
The chocolate flavor comes from 1/4 cup of unsweetened cocoa powder.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How much oil is needed for this recipe?
The recipe requires 3 tablespoons of canola oil.
Can I use something other than applesauce?
Yes, you can use 3 tablespoons of canned pumpkin as a substitute for applesauce.
What type of milk is used in the batter?
The recipe uses 1/3 cup of low-fat buttermilk.
How many eggs do I need?
You need 1 large egg, which should be beaten.
How long should I mix the batter with an electric mixer?
Beat the mixture on high speed for 1 minute until it is well combined and smooth.
How full should I fill the muffin cups?
Fill each muffin cup about 2/3 full to allow space for the cupcakes to rise.
What is the approximate baking time?
The cupcakes should bake for approximately 20 minutes.
How can I tell if the cupcakes are finished baking?
Insert a wooden pick into the center; if it comes out clean, the cupcakes are done.
How long should the cupcakes cool in the pan?
Let the cupcakes cool in the pan for 5 minutes before moving them.
Where should the cupcakes be placed to finish cooling?
Transfer them to a wire rack to cool completely.
Are these cupcakes suitable for toddlers?
Yes, the recipe description mentions they are toddler-approved.
Can I freeze these sugar-free cupcakes?
Yes, these cupcakes freeze beautifully for later enjoyment.
Is there vanilla in this recipe?
Yes, the recipe includes 2 teaspoons of vanilla extract.
How much baking powder is used?
The recipe requires 1 1/2 teaspoons of baking powder.
What is the texture of these zucchini cupcakes?
They have a moist, rich, and fudgy texture that rivals traditional cake mixes.
How much salt is included in the dry ingredients?
The recipe calls for 1/2 teaspoon of salt.
Is this recipe considered low-fat?
Yes, it is tagged as low-fat and uses ingredients like applesauce and low-fat buttermilk to reduce fat content.
Does this recipe count as a way to eat more vegetables?
Yes, it is a fantastic way to sneak in veggies like shredded zucchini.
Are these cupcakes considered whole grain?
Yes, because the recipe includes whole wheat flour, they are considered a whole grain treat.
What equipment is needed to mix the batter?
An electric mixer is recommended to ensure the batter is smooth.
Can these be eaten immediately after baking?
Yes, they can be enjoyed straight from the oven once they have cooled slightly.
What are the primary health benefits of this recipe?
They are low in sugar, contain fiber from whole wheat and zucchini, and are lower in fat than traditional cupcakes.