Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

With hidden veg and super nutritious ingredients, these muffins get the parents' tick of approval. And with a deliciously rich chocolate flavour they're sure to be demolished by your little ones, too. A great option for kinder/school lunchboxes. (Or parent lunches too, for that matter). This batch makes quite a few so you can freeze some for future, too.


  • 2 cups self-raising flour
  • 1/2 cup cocoa powder (we recommend dark cocoa or cacao powder)
  • 1/2 cup brown sugar
  • 3 eggs, lightly beaten
  • 200mls Greek yoghurt
  • 2 tsps vanilla essence
  • 1/4 cup (scant) of light tasting Extra Virgin Olive Oil
  • 2 cups grated zucchini.
  • 3/4 cup chocolate chips (optional), or other mix-ins (i.e. sultanas, nuts, etc.)


  1. Preheat the oven to 180 degrees celsius (fan forced)
  2. In a mixing bowl, combine flour, cocoa and sugar and mix until combined
  3. Add the eggs, Greek yoghurt and vanilla, and stir until just combined.
  4. Mix through zucchini and chocolate chips (if using).
  5. Lightly grease an 18-hole muffin-pan and divide the mixture between the holes. (If you have too much mixture, save some for a second batch).
  6. Bake the muffins in the pre-heated oven for 18-20 minutes, until cooked through.
  7. Allow to cool for 5 mins before removing the muffins from the pan, then transfer to a wire rack to cool completely.
  8. Enjoy!

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