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    home » Recipes » Lunchbox Recipes

    Chocolate Zucchini Muffins- dairy free

    Published: Feb 8, 2021. Modified: Feb 8, 2021By:Kylie·This post may contain affiliate links·

    Jump to Recipe

    These delicious chocolate zucchini muffins are the fluffiest, most yummy, veggie smuggling chocolate cupcake you can make. Perfectly lunchbox ready and freezer friendly they are a kid and adult favourite!

    chocolate zucchini muffin in a lunchbox with blueberries and starwberries
    Contents hide
    1 Why you're going to love this recipe
    2 What goes into the recipe
    3 How to make this recipe
    4 Expert Tips and FAQs
    5 More chocolate lunchbox snacks
    6 Chocolate Zucchini Muffins

    Why you're going to love this recipe

    • freezer friendly like most of our lunchbox items you can freeze them!
    • chocolatey and delicious but packed full of zucchini
    • the coconut disguises the zucchini
    • mix and make in under 30 minutes
    • dairy free thanks to the coconut oil

    What goes into the recipe

    don’t forget to scroll to the recipe card for quantities and the full method

    ingredients for chocolate zucchini muffins, flour, sugar, eggs, zucchinis, cocoa, vanilla, coconut oil and shredded coconut
    • zucchinis- I use three medium ones- weighing in at approx 540 grams total- around 180 grams each.
    • wholemeal flour and white flour why? Because the wholemeal is better for you, but the white flour ensures they stay light and fluffy.
    • caster sugar and brown sugar - you can swap to all white or all brown, but the brown adds a caramel flavour and the white helps with the fluffiness.
    • coconut oil is used in these instead of melted butter- you can swap for the same amount of melted butter if you prefer.

    How to make this recipe

    • Preheat the oven to 180 degrees celsius.
    • In the bowl of a mixer, combine the sugar, egg, oil and mix until well combined (Images 1-2)
    • Add in the flours and cocoa and mix well.
    • Add the zucchini and coconut and allow to sit for 10 minutes.
    mixing the muffins in the mixer, adding in flour and adding coconut and zucchini
    • Mix well to combine (note: the mixture will have changes and will be runnier! That's what we want to see because the zucchini is adding moisture to the recipe) Image 5
    • Pour into lined or non stick muffin pans and bake for 20 minutes at 180 degrees celsius. (Image 6) Cool in the pan for 10 minutes, then allow to completely cool on a wire rack.
    muffin mixture after letting sit, thick and glossy and mixture in muffin pans

    Expert Tips and FAQs

    How many zucchini makes 2 cups of grated zucchini?

    Approximately 540 grams of zucchini makes 2 cups of grated zucchini. This was three medium sized zucchinis.

    Do they taste like chocolate muffins?

    Yes! And the coconut shredded through them is perfect for disguising any zucchini strands the kids might find.

    Can I swap the coconut oil?

    Of course! Just swap for the same amount of melted butter.

    How do I store them?

    Chocolate zucchini muffins are great stored in an airtight container for up to a week in the fridge.

    Can I freeze these chocolate zucchini muffins?

    Yes! They freeze and defrost really well, meaning they are great for lunchboxes. I freeze on a tray and then transfer to a container when frozen through.

    Chocolate zucchini muffins cooling on a wire rack.

    More chocolate lunchbox snacks

    • Chocolate brownies- gluten and dairy free
    • The Best Choc Chip Mini Muffins, perfect for the lunchbox
    • No bake chewy choc chip muesli bars
    • Low sugar chocolate madeleines
    images of recipes overlaid with: want more family-friendly recipes?

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    Chocolate Zucchini Muffins

    Hidden veggies! Freezer friendly, with zucchini and yummy cocoa...you can almost pretend they are chocolate! Dairy free and so very yummy, this easy to bake recipe will become a family favourite. Best ever chocolate zucchini muffins.
    4.84 from 6 votes
    Print Pin Rate
    Course: lunchbox
    Cuisine: Modern Australian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 18 cupcakes
    Calories: 156kcal
    Author: Kylie
    Prevent your screen from going dark

    Ingredients

    • 2 cups grated zucchini (this was 3 medium zucchini weighing in at around 540 grams)
    • ½ cup shredded coconut
    • 2 eggs
    • ½ cup caster sugar
    • ½ cup brown sugar
    • ½ cup coconut oil
    • 1 teaspoon vanilla
    • ½ cup wholemeal self raising flour
    • ½ cup self raising flour
    • ½ cup cocoa powder

    Instructions

    • Preheat your oven to 180 degrees.
    • Line a cupcake pan (or use a silicone one like me if you prefer them nude).
    • Put the eggs, oil, vanilla, coconut sugar and raw sugar in the bowl of a mixer. Mix on low for 30 seconds then on high for 1 minute.
    • Add the cocoa, flours and mix for 30 seconds on low.
    • Add the zucchini and coconut, mix briefly.
    • Leave to sit in the bowl for 10 minutes.
    • Mix to combine completely (you will notice the zucchini will have given off a fair bit of liquid, changing the texture of the mixture).
    • Spoon into the cupcake tray.
    • Bake for 20 minutes (cupcake size), then cool in the pan for 10 minutes before removing to a wire rack.
    • Makes 18 cupcakes.
    • I made 12 cupcakes and 12 mini cupcakes (only need 15 minutes in the oven).

    Notes

    Storage:
    These muffins will keep for a week in an airtight container in the fridge.
    Freezing:
    They can be frozen for up to 3 months.
    Substitutions:
    Swap coconut oil for the same amount of butter

    Nutrition

    Serving: 1cupcake | Sodium: 98mg | Sugar: 12g | Fiber: 1g | Cholesterol: 21mg | Calories: 156kcal | Polyunsaturated Fat: 1g | Saturated Fat: 6g | Fat: 8g | Protein: 2g | Carbohydrates: 20g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!
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    Reader Interactions

    Comments

    1. Mandy says

      June 08, 2018 at 8:55 pm

      YUM! Chocolate zucchini muffins are one of my favourites.

      Reply
      • Kylie says

        June 09, 2018 at 9:01 pm

        thanks Mandy! They are a favourite here too!

        Reply
    2. Kate says

      April 15, 2018 at 2:28 pm

      Hi! Just wondering if these muffins can be frozen? Thanks!

      Reply
      • Kylie says

        April 15, 2018 at 8:12 pm

        Yes! I do all the time!

        Reply
      • Kate says

        April 16, 2018 at 12:41 pm

        Thanks!
        Also, could I substitute the coconut sugar for anything else?

        Reply
    3. Heidi says

      January 31, 2017 at 5:51 pm

      Gosh so so yummy! The coconut disguises the zucchini perfectly and so nice and moist.

      I halved the recipe and got 21 mini muffin sized cakes.

      Reply
      • Kylie says

        January 31, 2017 at 7:09 pm

        Yes! That's exactly why I put the coconut in! I'm so glad you like them!

        Reply
    4. stacey says

      October 12, 2016 at 8:32 pm

      There is so so so much to LOVE about this recipe! It has vege, it has chocolate, it's easy and its dairy free!!! Perfect!

      Reply
      • Kylie says

        October 12, 2016 at 8:41 pm

        Thanks Stacey! We love trying to cater to everyone and dairy free is a big one here!

        Reply

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