Chocolate Zucchini Spice Muffins

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Chocolate Zucchini Spice Muffins

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Course: Breakfast
Cuisine: American
Keyword: Chocolate Zucchini Spice Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 24


  • 24 standard cupcake liners
  • 2 medium zucchini
  • 3 large egg
  • 3/4 cup honey
  • 3/4 cup coconut oil
  • 1 1/2 teaspoon vanilla extract
  • 2 cup flour, whole wheat
  • 1 cup flour, all-purpose
  • 1/3 cup cocoa powder, unsweetened
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice


  • Preheat oven to 375°F. Place cupcake liners into muffin pan.
  • Grate zucchini and squeeze out excess moisture.
  • In a large bowl, whisk eggs, honey, melted coconut oil (take care not to heat the oil), zucchini and vanilla.
  • In another bowl, mix wheat and all-purpose flours, cocoa, baking soda, baking powder, salt and pumpkin pie spice. Gradually mix dry ingredients into wet until just combined.
  • Fill muffin cups about 3/4 full. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool.
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