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! A delicious moist and soft cake with a perfect chocolate flavour that hides the zucchini. These are an awesome lunchbox treat.
Why you're going to love this recipe
This chocolate muffin recipe is everything that a chocolate muffin should be...with it's little secret- hidden veggies! They freeze really well and thaw well in the lunchbox.
- 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
- sneaky way to hide vegetables
- warm them in the microwave for a sneaky dessert
What goes into the recipe
don’t forget to scroll to the recipe card for quantities and the full method
- 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. The self raising flours already have baking soda/ baking powder in them But if you don't have them- one cup of flour needs 2 tsps of baking powder. You need to fold the baking powder through the flour. Whole meal flour is our whole-grain and helps to make these healthier. If you need this recipe to be gluten-free, swap for a gluten free baking flour from the supermarket.
- 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.
- vanilla bean paste- if you don't have any, you can swap for vanilla extract.
- cocoa powder- this is what brings the chocolate flavor to the recipe.
How to make this recipe
- Preheat the oven to 180 degrees celsius.
- In the large bowl of a mixer, combine the sugar with the wet ingredients: egg, oil and vanilla and mix until well combined (Images 1-2)
- Add in the remaining dry ingredients flours and cocoa and mix well.
- Add the zucchini and coconut and allow the batter to sit for 10 minutes.
- Mix well to combine (note: the mixture will have changed and will be runnier! That's what we want to see because the zucchini is adding its excess moisture to the recipe) Image 5
- Pour into lined (use muffin liners)or non stick muffin pan and bake for 20 minutes at 180 degrees celsius. (Image 6) Cool in the pan for 10 minutes, then allow to completely cool to room temperature on a wire rack.
Expert Tips and FAQs
Approximately 540 grams of zucchini makes 2 cups of grated zucchini. This was three medium sized zucchinis.
Yes! And the coconut shredded through them is perfect for disguising any zucchini strands the kids might find.
Of course! Just swap for the same amount of melted butter.
Chocolate zucchini muffins are great stored in an airtight container for up to a week in the fridge.
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. You can also freeze them directly in the muffin tins, then pop out when solid.
Nope! Because we want all the moisture from the zucchinis to add to the muffins!
Swap half a zucchini for peanut butter! You can also add chocolate chips to the tops of the muffins before baking.
More chocolate lunchbox snacks
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Chocolate Zucchini Muffins Recipe
- 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
- 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).