Sometimes I find myself shying away from baking because my sweet tooth will overtake my will power.
A lady at work is always making amazing baked goods… cookies & cakes #holyyum. She makes a chocolate chip zucchini cake that is to die for. The first time I had it I felt like I was in diet heaven so I quickly asked for the recipe…. I should have quit while I was ahead. I assumed because it had zucchini in it that it was healthy, wrong (whomp, whomp). This delicious cake had oil, flour, sugars, buttermilk, chocolate chips – no wonder it was so yummy.
Well, after a couple of average attempts I was able to recreate a similar cake with no butter, or oil. I used a muffin pan instead of a cake pan because it makes me accountable with portion control, but this could easily make a 9×9 cake.
By using pumpkin and Greek yogurt, the fat content of these beauties is only 3 grams per muffin. And, they include an entire medium zucchini. For added staying power, I mixed in some protein powder but this is optional.
The ingredient list is longer than most of my recipes, but well worth it. I mean, each serving includes two types of chocolate and is very low 128 calories… it’s worth the 15 minutes of prep time. Real cooks of the world are reading this in disgust because my ‘long recipe’ takes 15 minutes to prep 🙂
Even though they are healthy, I struggled to stay out of them so I shared with friends. I asked for honest feedback and here’s what I heard… ‘Ah-maze-balls!’, ‘I could eat them all’, and ‘fn awesome.’ (Those are the actual quotes; I love my friends). My husband even devoured one on his own accord (mmmm, mmm mmm’ing the whole time) and he claims to hate zucchini, pumpkin and greek yogurt. Let’s hope he isn’t reading this! 🙂 Oh and full disclosure, the only negative review I got was, “There aren’t enough.”
Make these tasty cupcakes for your next potluck, picnic or company lunch. It’s up to you whether or not to tell people they are healthy 🙂
- Serves: 12
- Serving size: 1 cupcake
- Calories: 128
- Fat: 3
- Saturated fat: 1
- Trans fat: 0
- Carbohydrates: 23
- Sugar: 10
- Sodium: 124
- Fiber: 2
- Protein: 5
- Cholesterol: 2
- ¾ C All Purpose Flour
- ⅓ C Unsweetened Cocoa
- 1 scoop Quest Chocolate Milkshake Protein Powder (31 grams)
- 1½ TSP baking powder
- ½ TSP baking soda
- ⅛ TSP salt
- 6 TBSP egg substitute (or 2 eggs)
- 4 ounces plain nonfat Greek yogurt (I used Dannon)
- 4 ounces canned pure pumpkin
- ¼ C water
- ¼ light brown sugar
- 2 TBSP Truvia baking blend
- 2½ TSP vanilla extract
- 1 medium zucchini, grated
- 4 + 2½ TBSP mini semi sweet chocolate chips (divided)
- Preheat oven to 350 degrees.
- Line cupcake pan with liners.
- Combine flour, cocoa, baking powder, baking soda, salt and protein powder - set aside.
- In a separate bowl, combine eggs, yogurt, pumpkin, sugars, vanilla and water.
- Add dry ingredients to wet ingredients.
- Stir until well mixed.
- Fold in zucchini and 4 TBSP chocolate chips.
- Divide the batter equally into cupcake pan.
- Top the batter with remaining 2½ TBSP of chips.
- Bake for 15-18 minutes or until a toothpick comes out clean.