Sneaky Chocolate Zucchini Muffins
Prep time
Cook time
Total time
These muffins are sneaky for a reason. If you have kids or even an adult in your life that refuses to eat their veggies, try making these beauties. They are rich and moist and the best part, guilt free!
Recipe type: Snack, dessert
Serves: 12
  • 1 cup whole wheat flour
  • ½ cup cocoa powder
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 large eggs
  • ¼ cup butter melted
  • ¼ cup plain greek yogurt
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • 1½ cup zucchini shredded
  • Extra chocolate chips for topping
  1. Pre heat oven to 350 degrees and line a 12 count cupcake pan with liners
  2. Shred the zucchini with a box grater. Pat the zucchini with paper towel to remove excess water but not so much that it removes all moisture
  3. Mix flour, cocoa powder, baking soda, salt and chocolate chips in a large mixing bowl or the bowl of a stand mixture
  4. In a separate bowl whisk together eggs, melted butter, sugar and vanilla until smooth
  5. Pour the wet ingredients into the dry gradually and mix till combined
  6. Fold in the zucchini and ensure that it is evenly distributed
  7. Pour the batter into the prepared pan and loosely scatter extra chocolate chips (about ½ cup)
  8. Bake for 25 minutes or until an inserted toothpick comes out clean
  9. Remove from oven and let cool.
  10. These muffins can be stored in an airtight container on the counter and enjoyed for upto 5 days, if they last that long!
Recipe by Eat.Drink.Pure at