Chocolate Zucchini Muffins

If you’ve been reading my blog for any length of time, you know I’m a big fan of chocolate.  But who’s not, right?!?

Ok, so I know a few of you don’t like chocolate so these muffins may not be for you.  But if you do like chocolate, this is a delicious way to get your veggies in.

Hey, sometimes you’ve got to be a little sneaky to get some people to eat veggies.  I won’t name names here, but you know who you are!

The secret hidden ingredient in these muffins is zucchini.  You can’t taste it at all, and if you grate it fine enough, you can’t even see a trace of it.  All you get is some extra zucchini vitamins and deliciously moist muffins.  You do know about zucchini vitamins and nutrients, right?  So good for you!

Chocolate Zucchini Muffins


1 cup quinoa flour

1/2 cup unsweetened natural cacao powder, sifted

3/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp ground cinnamon

3/4 cup mini semi sweet chocolate chips

2 large eggs

1/2 cup coconut oil

1 cup turbinado sugar

1 tsp vanilla extract

1 1/2 cups shredded raw zucchini


Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray (or line with cups).

Combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon together in a bowl, stir until well combined. Toss in the chocolate chips and mix.

In a separate bowl, whisk together the eggs, oil, sugars, and vanilla together until well combined. Add the zucchini and mix. Slowly add the flour mixture to the sugar mixture until just combined. Spoon evenly into the muffin tin.

Place into the oven and bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from the oven and let them cool for a few minutes before placing them on a cooling rack to continue cooling. Serve & enjoy.

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