Fudgey Choc-Zucchini Muffins

Another fool proof recipe filled with all of the good stuff! You can't beat a chocolate muffin, and bets are - these won't last long in any household.

All children's recipes are contributed by Amy Judd (NZ Registered Dietitian)

Makes 12 muffins


  • 2 zucchini, grated
  • 1 banana, mashed
  • 1/3 cup oil
  • 4-6 Tbsp maple syrup (depending on taste)
  • 2 eggs
  • 1 tsp vanilla
  • 1¾ cup flour of choice
  • 4 Tbsp cocoa
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp cinnamon
  • ½ cup milk
  • ½ cup chocolate chips or dried fruit (optional)


  1. Preheat oven to 180°C. Grease a medium muffin pan or silicone muffin tray.
  2. Place the grated zucchini in a clean tea towel and wring out excess water.
  3. Place in a bowl with the mashed banana, oil, maple syrup, eggs, and vanilla and stir until combined.
  4. Sift over dry ingredients. Stir until mixture just comes together.
  5. Stir in milk, and then chocolate chips if using.
  6. Bake in the hot oven for 10-15 minutes until cooked through. They should spring back when lightly touched. Allow to cool in tin for 10 minutes before removing to a wire rack to cool completely.

Amy's Top Tip: If these are not going to be eaten in the first couple of days, freeze them. They can thaw in the lunchbox over the day.