Chocolate Zucchini Muffins

Back to school after the holidays means it is time to get back into a routine of making homemade snacks for school; first up Chocolate Zucchini Muffins

I don’t send packaged foods to school very often. It’s something that I’ve made a priority in my family. It’s hard sometimes though, especially when you see a box of granola bars on sale for $1 with a coupon. But when you look at the ingredients and see the sugar content in some of them, it’s not worth it to me to buy them.

So I choose to make school – safe, delicious and kid approved snacks.

This week, I am making Chocolate Zucchini Muffins.  Adding a bit of vegetables or fruit to my muffins adds extra protein, fibre, vitamins and minerals to our day … which is good for anyone!




1/4 cup unsalted butter

1/2 cup brown sugar

1/4 unsweetened apple sauce

2 eggs

1 tsp vanilla

1/4 cup milk (I used soy, but you can use cow’s milk)

1 1/2 spelt flour

1 tsp  baking powder

1/2 tsp baking soda

1/4 unsweetened cocoa ( optional)

1  cup grated zucchini (drained)

1/2 cup chocolate chips (dark chocolate preferred)



  1. Preheat oven to 350 degrees
  2. Mix the butter and brown sugar together
  3. Add the eggs, apple sauce, vanilla and milk
  4.  Combine all the dry ingredients: flour, baking powder, baking soda
  5. If you want to make your muffins more dark and chocolate, add the unsweetened cocoa.
  6. Pour the wet ingredients into the dry and gently mix with a wooden spoon until all the ingredients are combined
  7. Add the zucchini and chocolate chips
  8. Line your muffin tins, or spray with oil.
  9. Fill the muffin cups 3/4 full
  10. Bake 9- 11 minutes (depending on your oven)
  11. Let cool for 5 minutes before removing them onto a baking rack





Momentum Health & Wellness

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