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Chocolate Zucchini Cinnamon Muffins

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Chocolate Zucchini Cinnamon Muffins

3.57 from 16 votes
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Course: Breakfast
Cuisine: American
Keyword: Chocolate Zucchini Cinnamon Muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 227kcal


  • 12 standard cupcake liners
  • 2 large egg
  • 1 cup milk
  • 1 teaspoon lemon juice
  • 1/2 cup coconut oil
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 3/4 cup flour, whole wheat
  • 1/2 cup cocoa powder, unsweetened
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 medium zucchini


  • Preheat oven to 400 degrees F. Place liners into muffin pan, set aside.
  • In a large mixing bowl, whisk together the eggs, milk, lemon juice and oil.  Add sugar and vanilla, blend well.
  • In a separate smaller bowl, mix dry ingredients; set aside. Shred zucchini.
  • Add dry ingredients to wet and stir until flour is just barely mixed in; fold in zucchini.
  • Pour an even amount into each muffin cup; bake for 15-20 minutes, or until a toothpick inserted comes out clean.
  • Serve with any fresh fruit that you have on hand.
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Calories: 227kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 127mg | Fiber: 4g | Sugar: 14g

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Recipe Rating


4 stars
Delicious! We ground up some almonds and added them in. Yes, always remember to melt the coconut oil to any recipes. My three year old asked me to make again.