Chocolate Zucchini muffins

Chocolate Zucchini Muffins

Pediatrician Dr. Jim Sears’ solution for sneaking nutritious veggies into a sweet treat that kids love!


  • 1 1/4 cups butter, softened  ( check out some butter substitutes you can try here )
  • 1 1/2 cups sugar  ( here are some sugar substitutes to try )
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour ( You can also use whole wheat flour)
  • 3/4 cup baking cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup plain yogurt
  • 1 cup zucchini, finely grated
  • 1 cup carrot, finely grated


In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with the yogurt, beating well after each addition. Fold in zucchini and carrots. Fill paper-lined muffin cups 2/3 full.  Bake at 350 degrees for 18 to 22 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


  1. Raiko on July 15, 2019 at 4:43 am

    I’m sure my family’s going to love this. I’m going to try this tomorrow. I can’t wait! Thanks a lot for posting!

  2. MyKetoPartner on January 26, 2020 at 1:35 pm

    These muffins sound and look delicious.

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