Chocolate Zucchini Muffin Recipe

Chocolate Zucchini Muffin Recipe

My family has been working with Dietitian Karen Kuperberg. She specializes in working with children, and works at SickKids Hospital. I am trying to get my kids to eat healthier snacks, instead of the usual goldfish and pudding cups. Karen has been amazing for my family. We have made some little, significant changes in our house. Karen is a Registered Dietitian and her services are covered on many insurance plans. 

This is a “trick your kid” recipe. It contains healthy items like ground flax seed and zucchini, and the best part is,  your kids won’t even know this in these muffins.

This recipe is gluten free, kosher, and can be made nut free and dairy free.

Chocolate Zucchini Muffins

½ cup almond butter (or any other nut butter you prefer) (For Nut Allergies, Sunflower Seed Butter)
1 ripe medium banana
2 zucchinis, shredded and squeezed of excess liquid
1 large egg
¼ cup honey
¼ cup unsweetened cocoa powder
2 Tbsp. ground flaxseed
1 tsp. vanilla extract
½ tsp. baking soda
½ cup chocolate chips (1/2 cup for baking and ½ cup to sprinkle on top) (For Dairy Allergies, use Pareve Chocolate Chips)

1. Preheat oven to 375F and prepare a muffin pan by either using paper muffin
cups or spraying the muffin pan with cooking spray. Set aside.
2. Shred zucchini by hand, then squeeze out excess water
3. Add all ingredients except for zucchini and chocolate chips to a blender and
blend until batter is smooth and creamy. Stir in shredded zucchini and chocolate
chips by hand.
4. Pour batter into muffin pan, filling each cavity until it is about ¾ full. Sprinkle with
additional chocolate chips (optional).
5. Bake for 20 minutes, until the tops of muffins are set. Insert toothpick into middle
of cupcake if it comes out clean, the cupcakes are baked. Allow muffins to cool in
pan for about 10 minutes before removing.
6. Store in an air-tight container for up to a week.

Adapted from


Karen Kuperberg is a Registered Dietitian, and a member of both Dietitians of Canada and the College of Dietitians of Ontario.

She studied biology at the University of Toronto graduating with a Bachelor of Science degree, and Nutrition at Ryerson University, earning a Bachelor of Applied Science degree. Karen then completed her Masters Degree in Nutrition at the University of Guelph, and then proceeded to complete the dietetic internship program at The Hospital for Sick Children (Sickkids).

Karen has a private practice in Vaughan where she sees children (and their families) for individual consultations, offering expert advice on infant feeding, feeding problems, fussy eating, weight control, gastro-intestinal reflux, allergies, intolerances, and other nutritional issues.
In addition to her private practice Karen works at Sickkids as an outpatient Clinical Dietitian in general paediatrics, in this role she does a combination of in-hospital clinics and home visits; working with medically fragile children.

Contact Karen for information on her services.