• Jenna Lessner, BSc, CHNC

Chocolate Zucchini Muffins

Updated: Feb 12

Chocolate muffin, anyone? I know, they're one of my faves too! But what if I told you that you could hide vegetables in your muffins and your children would be none the wiser... Enter my Chocolate Zucchini Muffins! They are as nutritious as they are delicious. Enjoy! ;)

Chocolate Zucchini Muffins

Serves 12


  • 2 cups Almond Flour

  • 1/4 cup Cocoa Powder

  • 1/4 tsp Sea Salt

  • 1/4 tsp Baking Soda

  • 1/4 cup Coconut Oil (melted)

  • 1/4 cup Maple Syrup

  • 3 Egg

  • 1 Zucchini (grated)


  1. Preheat your oven to 350 F.

  2. Line a muffin tin with parchment paper muffin liners (they are best for not sticking).

  3. Combine the almond flour, cocoa powder, sea salt, and baking soda in a large mixing bowl and mix well.

  4. In another bowl, mix together the melted coconut oil, maple syrup, and eggs. Then add the wet ingredients to the dry. Mix until combined and then stir in the zucchini.

  5. Divide the muffin batter between cups and bake for 18 to 20 minutes.

  6. Cool muffins on a wire rack and enjoy!


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Calgary, AB / 587-437-3197 / jenna@simplynurtured.ca

2016 by Jenna Lessner