Chocolate Zucchini Cinnamon Muffins

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Chocolate Zucchini Cinnamon Muffins

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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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