Craving Chocolate? Try this healthier take on chocolate cupcakes next time you’re home! 🙂


(Serves 9) 1 serving = 160 calories; 10 grams fat; 18 grams carbs; 4 grams fiber; 4 grams protein


1/2 cup nut butter of choice; 1/4 cup honey or maple syrup

1 ripe banana

1 whole egg

1/4 cup cocoa powder

2 tbs flax seed meal or flax seeds blended to consistency of flax meal

1 tsp vanilla extract

1 cup grated zucchini, excess water squeezed out

1/4 cup dark chocolate chips


1. Wash and dry zucchini. Set the oven to 375 degrees. Take out a muffin tin and coat cups with cooking spray.

2. In a blender combine all ingredients except for zucchini and chocolate chips. Blend until smooth and creamy. Fold in zucchini and chocolate chips until well combined and evenly incorporated. Pour batter into each cup until 3/4 of cavity is filled.

3. Bake in oven for about 20 minutes or until middle comes out clean with a toothpick. Allow the cupcakes to sit in pan for an additional 10 minutes prior to removing. Keep stored for up to a week in an air tight container in the fridge or put in freezer to make it last longer.

**To make this recipe vegan, you may choose to substitute the egg with either a flax or chia seed mixture. To make this simply mix 1 tbs ground flaxseed meal with 3 tbs of water and let sit in fridge for up to 15 minutes to allow it to thicken.


Paula is a Certified Personal Trainer & Registered Nutrition & Diet Technician from the Academy Of Nutrition & Dietetics. She has been working in the nutrition industry for over 6 years.

If you’d like to reach out to her regarding nutritional coaching or meal plans, a link to her website is below!



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