Whole Wheat Chocolate Chips Zucchini Muffins – Delishar

Since it’s the new school year for my girls, I have to start thinking of school snacks. I asked the girls what they’d like and both of them said muffins in unison. I haven’t been baking for a while now. Ever since we embarked on the Whole30 challenge. Shortly after the challenge, my 1-year-old oven decided to die on me. What a bummer! So I held off baking and got it fixed after we got back from our summer vacay.

After the oven got fixed, I made this sin-less bake to celebrate. It also doubles up as a great healthy snack for the girls to bring to school. The muffins were made with whole wheat flour, and a whole lot of other healthier ingredients such as coconut oil, coconut sugar, and maple syrup. But the main ingredient take keeps the muffin moist, light, and delightfully good is zucchini. Yes, you can bake with vegetables. It’s such a clever way to hide them, especially for kids who do not like their greens. 

My girls, on the other hand, were ecstatic to find out the muffins were made with zucchini. They love their veggies and they love their muffins. Win-win! No, don’t worry. The muffin doesn’t taste weird or like veggie muffins. It is legitly good. The flavour of the coconut sugar, maple, comes through. And the bitter-sweet chocolate chips just take it to the next level. If you like a more decadent cocoa flavour, check out my Chocolate Zucchini Cake.

Whole Wheat Zucchini Chocolate Chips Muffins


  • 2 cups 230g shredded unpeeled zucchini (about 1 medium zucchini)
  • 1 medium ripe banana mashed
  • 1/4 cup 59ml melted and cooled coconut oil
  • 1/4 cup 59ml pure maple syrup
  • 1/4 cup 37.5g coconut sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs at room temperature
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups 192g whole wheat pastry flour
  • 1/3 cup semi-sweet chocolate chips
  • Chocolate chips to top
  • Preheat the oven to 190C.

  • Line 12-cup muffin tin with paper liners.

  • Grate the zucchini, then squeeze it to remove as much excess water as possible. Drain liquid.

  • In a large mixing bowl, mix together the banana, maple syrup, coconut sugar, coconut oil, and vanilla extract until smooth.

  • Mix the cinnamon, baking soda, baking powder, and salt into flour.

  • Add flour into wet ingredients and mix until moisten but still lumpy.

  • Fold in the zucchini and chocolate chips.

  • Divide the batter into prepared muffin cups, filling them up to 3/4 of the way.

  • Top with chocolate chips.

  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  • Remove the muffins from the oven, let cool for 5 minutes in the pan, then transfer muffins to wire rack to cool completely.

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Double Chocolate Zucchini Bread – Delishar

Back and armed with another zucchini snack recipe! This one is a winner! Soft, moist, decadent but without all that guilt. The kids loved it, and the husband loved it. I had a bite of it and loved the texture, that deep cocoa taste, and that perfect hint of sweetness to balance out the bitterness of the cocoa.

Why just a little bite? To be completely honest, I’m not a big fan of wheat. I suspect that I could be intolerant to it. Hence, my body has never been drawn to food with wheat in it, and the hives that usually occur a few hours after I consume something with wheat in it. 

But nonetheless, the husband and kids aren’t showing signs of intolerance. Only signs of intolerance when I don’t bake for them. lol! I’d rather bake for them than have them consume store-bought baked products. At least I know what is going into the baked goods. 

For this recipe, I used organic coconut sugar, greek yogurt, coconut oil, free range eggs, whole wheat pastry flour, and loaded it up with shredded zucchini. Threw in some semi-sweet dark chocolate chips and peanut butter chips as a treat. I get some people leaving doubtful comments on fb when I shared my previous recipe. “Zucchini?” Yes, it’s not a new concept. Think carrots in carrot cake, similar idea. 

Chocolate Whole Wheat Zucchini Bread


  • 1 cup 96g whole wheat pastry flour
  • 1/2 cup 50g cocoa powder, sifted
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup semi sweet chocolate chips 1/4 cup reserved for topping
  • 1/4 cup peanut butter chips
  • 1/4 cup coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups 230g shredded zucchini, lightly squeezed and drained
  • Preheat oven to 180C.

  • Spray loaf pan with cooking spray or brush with coconut oil.

  • In a mixing bowl, mix flour, cocoa powder, baking powder, baking soda, salt, chocolate chips, and peanut butter chips together.

  • In another bowl, mix coconut oil, yogurt, coconut sugar, eggs, and vanilla extract.

  • Pour wet ingredients into dry ingredients and mix with a spatula until almost mixed through but still lumpy.

  • Fold in shredded zucchini until combined.

  • Transfer batter into prepared loaf pan.

  • Top with reserved chocolate chips.

  • Bake for 45-50 minutes at 180C or until skewer inserted comes out clean.

  • Allow to cool in pan for 10 minutes then transfer to cool completely on a wire rack.

Keep it air-tight container. Consume within 2 days if kept at room temp. Bread can be kept chilled up to 4 days. Bring to room temp before consuming.

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Bacon Zucchini Hash (Paleo, Keto, Whole 30) – Delishar

Oh, how I missed all of you!! I miss our interactions online, the private messages, the comments, and most of all the emails. I had to cut back on blogging for a bit as I have been extremely busy cooking up a storm at Wholesome Eats by Cookit‘s kitchen. Recently, I’ve been working on creating a new menu that is both Keto and Paleo compliant. It’s still a work in progress. Needless to say, I’m pretty excited about it. 

Looking through past recipes, I see a lack of breakfast food yet it is something that is so important to us! I believe in starting the day right with delicious, nutritious, and gorgeous breakfast that is easy to put together. 

This recipe is a spin-off from a regular hash, minus the carbs. I usually prepare my ingredients the night before and saute it in the morning. Here is how you make it.

Prepare all the ingredients.

Heat pan on medium high heat with 1 tbsp olive oil. Add bacon and cook for 2 minutes.

Then add zucchini, red pepper, and shimeiji mushrooms. If pan is dry, add 1-2 tsp olive oil, continue cooking for 5 minutes until zucchini is tender.

Add kale, season with spice mix, salt & pepper. Cook until kale is wilted, and serve.

Bacon Zucchini Hash (Keto, Paleo, Whole 30)


  • 1 medium 300g Zucchini, diced
  • ½ red pepper diced
  • 50 g shimeiji mushrooms ends removed
  • 2 cups 40g kale, chopped
  • 3 strips bacon slice into ½ inch pieces
  • 1 tsp onion powder
  • ¼ tsp garlic powder
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Heat pan on medium high heat with 1 tbsp olive oil.

  • Add bacon and cook for 2 minutes.

  • Then add zucchini, red pepper, and shimeiji mushrooms.

  • If pan is dry, add 1-2 tsp olive oil, continue cooking for 5 minutes until zucchini is tender.

  • Add kale, season with onion powder, garlic salt, salt & pepper.

  • Cook until kale is wilted, and serve.


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