Bookmark or pin this page for healthy (and delicious) cooking ideas with your kids. My 3yo helped me make them. And guess what? She normally will not eat zucchini (unless it’s raw.)

What you need:

  • 1 cup whole wheat flour
  • 1/2 cup cocoa powder
  • 1/3 cup sugar
  • 1.5 tsp baking soda
  • 1/4 tsp baking powder
  • 1 egg lightly beaten
  • 1/2 cup canola oil
  • 1/4 cup milk (or buttermilk, or kefir)
  • 1/2 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 cups shredded zucchini (approximately 2 small-medium zucchinis)
  • Mini dark chocolate chips (optional)

What to do:

  1. Preheat oven to 350F
  2. Grease a mini muffin tray (it’ll make around 30-40 mini muffins)
  3. Combine flour, baking soda, cocoa, baking powder, salt in a medium bowl
  4. Combine egg, oil, milk, sugar, lemon juice, vanilla in a small bowl. Stir in the shredded zucchini and mini choc chips if using
  5. Mix the wet ingredients into the dry ingredients until just combined
  6. Pour batter evenly into mini muffin tray (you may need to do it in batches if you only have one tray)
  7. Cook for 15-17 minutes if using mini muffin tins, cook 20-25 minutes if using larger muffin tins

    Serve suggestion: with plain yogurt and fruit.
    Freeze leftovers.

If you’re ready to get into the Mini Meals Mindset at snack time, sign up below for my Snack Staples List and join my NIFTY community (NIFTY = Nutrition Info + Feeding Tips for You!)


Hi, I'm Thalia the Dietitian 👋 I help parents overcome picky eating challenges, conquer mealtime battles and raise happy & healthy eaters. My unique approach to parenting at mealtimes uses elements of the “division of responsibility”, but goes even further when it comes to restricting (or not restricting) foods like dessert. I help parents through my courses and 1-1 coaching program approach mealtime situations from a place of respect, curiosity, and understanding to achieve their desired results. It’s my belief that every child deserves a healthy relationship with food, and every parent can give this gift to their child. I have a Master’s Degree in clinical nutrition and dietetics and I'm mum to two little ladies (and a retired guide dog lab.)


Carmen · December 20, 2019 at 1:58 am

What if I make a loaf of it, how long do I bake that? And instead of milk or kefir Can I replace for Greek yogurt?

    Thalia · December 20, 2019 at 3:16 am

    You probably could make a loaf! Try it at 20 minutes, but it may need longer. I’ve not made it with greek yogurt, but I would imagine it would work and keep it lovely and moist. Let me know how it turns out!

ปั้มไลค์ · June 6, 2020 at 7:07 pm

Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.

    Thalia · June 8, 2020 at 2:02 am

    So glad to hear!

Nikol · July 6, 2020 at 4:46 am

Hi, I made these tonight and I wanted to confirm it’s in fact 1/3 cup sugar? The muffins were extremely extremely bitter. I feel bad that I gave my 22 month old one and didn’t really pick up on the bitterness because I I tasted it while it was still warm. But after tasting after she went to bed, I was a little shocked she even took a couple bites. What cocoa did you test this recipe with? The batter was also pretty stiff-Which led me to believe it needs more sugar and/or fat OR significantly less cocoa. Could you give a little insight of the batter texture and final muffin flavor you had when testing this recipe? Thanks!

    Thalia · July 6, 2020 at 9:38 pm

    Hi, yes they are on the bitter side because they’re low sugar and intentionally so for young children. The batter shouldn’t be firm though, there’s liquid from the oil, milk, egg and also the zucchini released moisture after shredding. I hope that answers your question.

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