Chocolate and Zucchini Muffins

Chocolate and Zucchini Muffins

These chocolate and zucchini muffins are the perfect vegie smuggler.  Green vegetables are currently a no go in our house, noses turned up and all.  So instead of battling something that they will grow out of, I’m popping them into all sorts of meals.

This week for the lunchbox Mr5 has been having these chocolate and zucchini muffins.  He has been coming home from school telling me that he loves the muffins so much and can he have them again tomorrow – of course you can.  So they are definitely a winner for us and a great way to boost the vegetable intake.


1 Medium Zucchini, grated (peeled in you want to be even more sneakier)
1 3/4 Cups Self Raising Flour
200ml Milk
2 Eggs
80gm Butter, melted
1 Tsp Vanilla Essence
80gm Raw Sugar (or any type of sugar)
35gm Cocoa


1. Simply place all the ingredients into a large bowl and mix to just combine all the ingredients.  You don’t want to over work the batter.

2. Spoon into muffin cases in a 12 hole muffin tray.  Bake in a preheated 180 degree celcius oven for 15 minutes or until they bounce back when touched.  Once baked allow to cool in the tray for 5 minutes then cool on a cooling rack.  Allow to cool completely before storing.

Makes 12-15

Freezer Friendly: store in ziplock bags for up to 3 months.  Simply place in the lunchbox and they will be defrosted by morning tea.

Store in the fridge in an airtight container for up to 7 days.

Chocolate and Zucchini Muffins Chocolate and Zucchini Muffins


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14 Responses to Chocolate and Zucchini Muffins

  1. Annemarie August 2, 2015 at 8:49 pm #

    I made this with my 3 year old son who always insists on being the “cooker”. A simple recipe that tasted delicious and snuck in some healthy ingredients. Next time I’ll try to add some chia seeds for extra goodness.

  2. Stacey August 11, 2015 at 1:45 pm #

    Love this recipe, thanks for sharing! I added chia seeds and used cacao powder. Great texture, they turned out beautifully!

  3. Anita November 3, 2015 at 1:43 pm #

    What can I use as a substitute for egg in this recipe? What other vegies could be used? I cant get my 2 toddlers to touch any vegetables. They almost ate carrots..almost. They only seem to be eating lollies, chocolate, and packet chips (thanks to IL’s)

    • Amanda November 10, 2015 at 5:59 pm #

      Hi Anita, replace each egg with an overripe banana. You can use grated carrot as well. Try adding some chocolate chips the irst time you make them to make them more appealing for your fussy eater and then reduce as they begin to eat without hassle.

  4. Jacinta February 1, 2016 at 9:51 am #

    Would rice malt syrup work as a substitute for sugar? Perhaps with chia as well to help bind? Thanks

    • Amanda February 1, 2016 at 11:02 am #

      Yes you could, the sweetness would be less but if you are used to using rice malt syrup in your baking then it will be fine. A sprinkling of chia seeds wouldn’t hurt either.

  5. Julia February 16, 2017 at 12:38 am #

    I added grated carrot & beetroot, it tasted amazing!! Kids & adults love them!

  6. Lia July 27, 2017 at 6:13 pm #

    What flour could i use instead of SR?

    • Amanda August 4, 2017 at 12:03 pm #

      You can replace with plain and add 2 Tsp Baking Powder. Or submit half the SR flour for wholemeal SR flour.

  7. Di March 1, 2018 at 3:38 pm #

    I made a batch of these today using two small homegrown zucchinis and a small handful of chia seeds. My daughter says they’re great! So easy to whip up. Thank you.

  8. Amber October 14, 2018 at 2:00 pm #

    Interested to see if anyone has tried these with GF flour? My son has a gluten tolerance and I’ve love to make these for the whole family for snacks

    • Amanda October 15, 2018 at 10:04 am #

      Hi Amber, I haven’t converted them to gluten free yet. If you have made other muffin recipes with gluten free replacements you can simply swap the flour ingredient in this recipe for what you would normally use.

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