Low-Fat Chocolate Zucchini Cupcakes
Zucchini is one of those vegetables that's full of wonder and can be used to make pretty much anything. Throw it in some marinara sauce, cut it up in a salad, bake it into some chocolate cupcakes. These Low-Fat Chocolate Zucchini Cupcakes are probably the best use of zucchini that I've come across. They're moist, rich, and topped with chocolate cream cheese frosting. Greek yogurt is also used in place of butter in both the cake and frosting, cutting some more calories and adding some more nutrients to your delectable dessert.
Makes10 Cupcakes
Preparation Time20 min
Cooking Time15 min
Cooking Vessel Size12 cup Cupcake Tin
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CScarnegie
May 19, 2017
Mmmmmm I would love to try this! I'm growing zucchinis this year, and I hear they grow a LOT - this would be the perfect way to use some of them!
aketch
Jun 06, 2016
I like the all the fairly low fat ingredients, and this recipe is a great way to incorporate the abundance of summer zucchini. I might add a few walnuts or pecans to this recipe, and perhaps a handful of chocolate chips.
bambakes7
May 19, 2016
I'm always looking for new ways to use up my garden-fresh zucchini! Chocolate cupcakes will definitely be going on my list.
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