If it has vegetables in it, that makes it healthy….right?! Either way, these Chocolate Zucchini muffins are amazing.

Ingredients (makes 12 Muffins)

  • 3/4 Cup Brown Sugar
  • 1/4 Cup Coconut Oil
  • 2 Large Eggs
  • 1 1/4 Cups Milk
  • 2 Tsp Vanilla Extract
  • 2 Cups White Whole Wheat Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 4 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 Cup Tightly-Packed Shredded Zucchini
  • 1 Cup Chocolate Chips or Chunks


  1. Whisk sugar, oil, eggs, milk and vanilla in a large bowl until smooth. In a medium bowl, combine flour, cocoa, baking powder, and salt. Gently fold flour mixture into liquid mixture until just combined. Fold in shredded zucchini and chocolate chips.
  2. Spoon mixture into a greased 12-cup muffin tin and smooth tops.
  3. Bake muffins at 220•C for 5 minutes, then reduce heat to 190•C and continue baking for an additional 15 minutes.
  4. Cool muffins in pan for 5 minutes before transferring to a wire cooling rack.

Notes... *These muffins freeze well. *I don’t personally use vegetable oil but it can be used as an alternative to coconut oil. *Coconut sugar in an alternative for brown sugar. *If you are a salt fan you could add 1/2 Tsp instead of 1/4. *I use a very generous cup of chocolate chips.

  • I regularly make a chocolate beetroot cake and it’s amazingly moist. I think the addition of veggies adds the moistness. I’m looking forward to trying these

    • Chocolate and beetroot – a heavenly combo! :)


  • Your muffins sound interesting,must give them a go!


  • I love making muffins with zucchini- a big thanks – yummy sounding muffin.


  • Thank you for providing this recipe. This will make a great one for afterschool snacks. Maybe take the chocolate and ok for school.


  • Our neighbour just gave us a giant zucchini, this will be great to make!


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