These easy Zucchini Chocolate Muffins are perfect for lunchboxes, afternoon snacks and busy weeks.

They’re quick to make, freezer friendly and a great way to use up leftover zucchini. Make a batch of 12 and you’ll have an easy snack ready to go.

So if you’re looking for healthy muffins, easy lunchbox ideas or freezer friendly snacks, give these a try.


⬇️ FULL RECIPE BELOW ⬇️

Zucchini Chocolate Muffins
Prep: 10 minutes
Cook: 18 to 20 minutes
Makes: 12 muffins

Ingredients:
2 zucchini, grated
1¼ cups plain flour
⅓ cup cocoa powder
1 teaspoon baking powder
1 teaspoon cinnamon
½ cup dark chocolate chips, plus extra for topping
⅓ cup pure Canadian maple syrup
½ cup Greek yoghurt
½ cup milk
2 tablespoons extra virgin olive oil
1 large egg

Method:
1. Preheat oven to 180°C and line a 12 hole muffin tin with cupcake liners.

2, Grate the zucchini and squeeze out as much excess liquid as possible.

3. Add the flour, cocoa powder, baking powder, cinnamon and chocolate chips to a large bowl.

4. Add the maple syrup, Greek yoghurt, milk, olive oil and egg. Stir until just combined.

5. Fold through the squeezed zucchini.

6. Divide the mixture between the 12 muffin cases and sprinkle with extra chocolate chips.

7. Bake for 18 to 20 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool slightly before serving.

Meal prep tip: Freeze the muffins individually so you can grab one whenever you need an easy lunchbox snack.

❤️ If you make these, let me know in the comments! And don’t forget to subscribe for more easy, family friendly recipes and meal prep ideas.

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