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Double chocolate zucchini muffins

Hide the veggies in these oh-so-delicious muffins and feel good about serving them to your kids. Made with grated zucchini, mashed avocado, cocoa powder and chocolate chips, these muffins are the perfect after-school or post-dinner snack to give to the whole family. 



  • 1/2 cup (about 1 medium) avocado, mashed
  • 1/4 cup (60 ml) milk or non-dairy milk
  • 2 tablespoons (30 ml) canola oil
  • 1 egg
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (about 1 medium) grated zucchini
  • 1 1/4 cups (165 g) whole wheat pastry flour or all-purpose flour
  • 1/2 cup (60 g) cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (85 g) mini semi-sweet chocolate chips


TIP: If you don’t have a ripe avocado on hand, you can use half a cup of either pure pumpkin puree or unsweetened applesauce. 

  1. Preheat your oven to 350°F (175°C) and line or grease a regular muffin tin.
  2. Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
  3. Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
  4. Bake the muffins for 20 to 23 minutes or until they bounce back when touched or a skewer inserted into the centre comes out clean.
  5. Remove the muffins from the tin to cool completely. Enjoy! 

TIP: The muffins will keep at room temperature for up to four days or can be frozen for up to three months.

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