Secret Recipe Club

 Happy Monday y’all!

I’ve been thinking a lot lately about what is super super important to me.

All I can come up with is family.

Just when I think I can’t love them enough, they do something to make me love them even more 🙂

So, that’s my little sentimental thought for the day.

Let’s talk about how awesome this Monday is.

It’s Secret Recipe Club Monday…duh 🙂

My recipe this month comes from Margaret, the cook/baker behind the blog Tea and Scones.

Perfect name, right?

I can almost never have a scone without a warm cup of tea, especially if it’s a glazed vanilla bean scone.

Tea and scones also brought up memories of my grandmother’s house where the scones are hot, stuffed w/ juicy plump raisins, sprinkled with cinnamon and sugar, and topped with butter.

The conversation isn’t half bad either.

Margaret is a simple blogger, I love her style, she is straight forward, she loves scones, she loves to bake and eat, and she loves to share her recipes with all of us lovely people.

Obviously, I could have gone for a scone recipe, but I was craving something chocolate.

Surprise, surprise.

Enter Margaret’s recipe for Whole Wheat Chocolate Zucchini Muffins .

I mean, since they have zucchini in them, they must be healthy, right?


Plus, the chocolate balances that zucchini out.

I want to have my cake and eat it too. 🙂


Plus, they are sneaky muffins with all that healthy zucchini in there.


These muffins are super melt in your mouth…if that makes sense.


Oh, and you know we do things paleo-style around here.


Yes, I made them paleo.


I’m sure you are just totally surprised 😉


Plus, I kept the chocolate chips.


So, obviously I get extra points for that, right?


You bet.


Plus, you just can’t go wrong with a coconut butter drizzle.



Chocolate Zucchini Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Fluffy muffins packed with zucchini and cocoa and topped with coconut butter for the perfect healthy snack!
  • ½ c. coconut flour
  • ¼ c. unsweetened cocoa powder
  • ⅓ c. coconut sugar
  • 1 t. baking powder
  • ½ t. baking soda
  • 2 large eggs, at room temperature
  • ½ c. coconut oil, melted
  • ¼ c. + 2 T. full-fat coconut milk
  • 1 medium zucchini, grated
  • ¼ c. mini chocolate chips, optional
  • coconut butter, for topping, optional
  1. Preheat the oven to 350 degrees F.
  2. Grease a 12 cup muffin tin with cooking spray.
  3. In a large mixing bowl, combine the coconut flour, cocoa powder, coconut sugar, baking powder, and baking soda.
  4. Stir in the eggs, coconut oil, and coconut milk and mix until smooth.
  5. Fold in the zucchini and chocolate chips, if using.
  6. Fill each muffin cup about ½ full and bake for 25-30 min, or until a toothpick inserted into the center of each muffin comes out clean.
  7. Let cool slightly, turn out of the pans, and drizzle with slightly melted coconut butter.



  1. wow I would never think to use coconut butter as a glaze?! Awesome idea! These look like a fantastic way to use up that summer squash 🙂

  2. Delish! I love that you made these paleo. I am sending this to my friend! Thanks

  3. Oo, love that they are even dairy-free making them this way. Great chocolate-fix selection 🙂

  4. These were good, but you have made them better with that Coconut glaze. AND paleo!!

  5. These muffins look like they would simply melt in your mouth! Loved having your blog this month and actually for a 2nd time. Great SRC pick!

  6. That’s gotta me the prettiest and most temping Chocolate Zucchini Muffins I’ve seen – wow!

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