Servings: 23 cupcakes
Calories: 71.6kcal
Equipment
- cupcake tins
- grater
- juicer
- cookie scoop
- food processor
- hand mixer
- large mixing bowl
- measuring spoons
- cooling rack
Ingredients
- 1 tbsp orange zest from large orange
- 2 tbsp orange juice from orange
- 1 box Pillsbury sugar free chocolate cake mix or cake mix of your choice
- 5 egg whites OR 3 whole eggs
- ½ c plain non fat yogurt
- ½ tsp cinnamon
- 1¼ c water
- 1½ c grated zucchini
Instructions
Preparations
- Preheat the oven to 350℉.
- Line the cupcake tins with foil cupcake liners.
- Using a food processor or box grater, shred a zucchini(s).
- Using a hand grater or box grater, zest a large orange
- Squeeze the orange after you zest it and collect the juice from it.
Prepare the Cake Batter
- Put the cake mix into a large bowl.
- Add the egg whites, orange zest, yogurt, cinnamon and water. Mix with a hand mixer until blended.
- Fold in the shredded zucchini.
- Fill the cupcake tins with the batter using the cookie scoop. I got 23 cupcakes out of this batch.
- Cook the cupcakes for 25 min. I checked mine at 22 min. You are looking for a toothpick in the center to come out clean or the top to spring back when lightly pressed.
- Transfer the cupcakes to a cooling rack and let them thoroughly cool before serving.
- These cupcakes freeze well.
Notes
A cake mix of your choice can be substituted. Follow the instructions on the box for eggs and water. Regardless of what it says for oil, use ½ c yogurt instead.
A yellow cake mix will also work instead of the chocolate.
Nutrition
Calories: 71.6kcal | Carbohydrates: 16.5g | Protein: 2.2g | Fat: 1.1g | Sodium: 147.1mg | Fiber: 0.6g
Tried this recipe?Let us know how it was!
