Fit Foodie Finds · by Emily Richter★ 4.9 (10)
Chocolate Pumpkin Zucchini Muffins
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 8%
CARBS 27G67% OF CAL
3G FIBER0G ADDED0G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 6G34% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender muffins blending fall flavors—chocolate, pumpkin, and zucchini—in a single batch. Versatile enough for breakfast or snacking, they freeze well for later.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1.5 cups white whole wheat flour (or all-purpose flour )
- ½ cup light brown sugar or coconut sugar
- 1 cup coarsely shredded zucchini (moisture removed)
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 2 large eggs
- 1/2 cup maple syrup
- 1 cup unsweetened almond milk (separated (3/4 cup and 1/4 cup))
- 1 cup unsweetened pumpkin puree
- 3 tablespoons coconut oil (melted)
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 8%
CARBS 27G67% OF CAL
3G FIBER0G ADDED0G INTRINSIC9G OTHER14G TOTAL SUGAR
FAT 6G34% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 134mg
- Total sugar
- 14g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 134MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.