Do you know someone who likes chocolate but doesn’t like to eat their vegetables? This might not be the best way to eat vegetables but I always say to do whatever works. These chocolate muffins have shredded zucchini in them and if you are trying to hide the green stuff, you can shred it finely and no one will be the wiser.


  • 1 cup date sugar
  • 1/2 cup brown rice syrup
  • 1/3 cup safflower or canola oil
  • 1/3 cup unsweetened applebutter
  • 1/4 cup kefir or yogurt
  • 1 whole egg plus 1 egg white
  • 2 tsp vanilla extract
  • 2 cups whole wheat pastry flour
  • 1 cup spelt flour
  • 3/4 cup dark unsweetened cocoa powder (you can use regular unsweetened cocoa powder but the muffins won’t be as dark and rich looking)
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup (packed) zucchini, shredded
  • 1/2 cup grain sweetened chocolate chips
  • 1/2 cup walnuts, chopped (optional)
  • 2 cups boiling water


  1. Heat the oven to 350 degrees.
  2. Lightly spray 2 muffins pans (24 muffins) or use paper liners.

    Mix wet ingredients with the sugar and syrup

  3. In a large bowl mix date sugar, brown rice syrup, oil, apple butter, kefir, eggs, and vanilla extract until blended. Fold in the shredded zucchini.

    Thoroughly combine the dry ingredients

  4. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.

    Mix in half the dry ingredients to the wet ingredients

  5. Stir in half the flour mixture to the wet sugar mixture, blend and then stir in half the boiling water to that and gently fold until mixed in.

    Mix in half the water

  6. Stir in the remaining flour, blend and then stir in the remaining water, folding until all the water is throughly blended in. The batter will be rather thin.
  7. Fold in the nuts if using, reserving 2 tablespoons.
  8. Spoon into prepared cupcake pans. Top evenly with the chocolate chips and reserved nuts.
  9. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from the oven, cool 5 minutes in pans and then remove muffins to a rack to cool.
  11. When completely cooled store in an airtight container.

Nutritional Info:

Makes 24 servings.

Serving size one muffin .

Nutrients per serving:  Calories: , Cal. from Fat: , Total Fat: g, Sat. Fat: g, Carbs: g, Fiber: g, Sugars: g, Protein: g, Sodium: mg, Chol: mg


These cupcakes freeze really well.  Place cupcakes in freezer safe bags and place in the freezer.  Remove cupcakes from freezer about 1 hour before use and thaw at room temperature.

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  1. Brittany says:

    I can’t wait to make these! I think I’ll do them for my “Kitchen Adventures” on my blog. I’m trying to find “clean” desserts.


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