Not too sweet, these delicious little muffins are the perfect alternative to regular chocolate muffins, with the hidden goodness of zucchini. They're also a great way to increase the kids' veggie intake.


  • 2 cups shredded zucchini

  • 3 eggs

  • 1⁄4 cup stevia

  • 1⁄4 cup honey

  • 3⁄4 cup plain Greek yogurt

  • 2 teaspoons vanilla extract

  • 2 cups whole wheat flour or plain flour

  • 2⁄3 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1⁄2 teaspoon baking powder

  • 1 teaspoon sea salt

  • 1⁄2 cup Well Naturally Dark Chocolate roughly chopped


  • 1.

    Preheat oven to 170°C

  • 2.

    In a large bowl, mix together shredded zucchini, eggs, stevia, honey, yogurt and vanilla; set aside.

  • 3.

    In a separate bowl, mix whole-wheat flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to the wet ingredients and?mix until just combined. Gently fold in Chocolate.

  • 4.

    Spoon mixture into 24 prepared muffin cups, about 3⁄4 full, and bake for about 25 minutes or until a skewer inserted comes out clean.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 173kj
  • Fat Total 5g
  • Saturated Fat 3g
  • Protein 6g
  • Carbohydrate 38g
  • Sugar 17g
  • Sodium 174mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Refined sugar free!

This recipe was provided by Well Naturally

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