Chocolate zucchini muffins

Make these muffins ahead and wrap them for the freezer or keep them in an airtight container to enjoy for an afternoon treat
chocolate zucchini muffin in muffin tin
12 servings / 33 min 

Prep 15 min / Cook 18 min 

  • 1 cup (250 mL) whole wheat flour
  • 1/2 cup (125 mL) all purpose flour
  • 1/2 cup (125 mL) wheat bran
  • 1/2 cup (125 mL) unsweetened cocoa powder
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) ground cinnamon 
  • 1/2 cup (125 mL) packed brown sugar
  • 1/3 cup (75 mL) canola oil
  • 2 eggs
  • 1/2 cup (125 mL) milk
  • 1 tbsp (15 mL) vanilla
  • 2 cups (500 mL) grated zucchini 
  1. Preheat oven to 400° F (200° C)
  2. In a large bowl whisk together whole wheat and all purpose flours, wheat bran, cocoa powder, baking powder and soda and cinnamon; set aside.
  3. In another bowl, whisk together sugar and oil until combined. Whisk in eggs one at a time; add milk and vanilla. Pour over flour mixture. Add zucchini and stir until dry ingredients are moistened.
  4. Spoon into greased or paper lined muffin pan. Bake in 400° F (200° C) oven for about 18 minutes or tester inserted in centre comes out clean.

    Freezer options: Wrap each muffin individually with plastic wrap and place in airtight container for up to 1 month. Defrost at room temperature or in the microwave.

    Storage: Keep in container at room temperature for up to 3 days.
Nutritional info per serving (1 muffin) 
  • Calories 180
  • Protein 5 g 
  • Total fat 8 g 
    Saturated fat 1 g 
    Cholesterol 35 mg 
  • Carbohydrates 24 g 
    Fibre 4 g 
    Sugars 9 g 
    Added sugars 8 g 
  • Sodium 180 mg 
  • Potassium 300 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.

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