Zucchinis aren’t just for noodles, dude.

I bet you can feed these to your kids and they’d never know they were eating vegetables unless you told them… or unless they watch you make them.

Sneak in an extra dose of veggie power with these moist and chocolate-y muffins.

Chocolate Zucchini Muffins

I bet you can feed these to your kids and they’d never know they were eating vegetables unless you told them… or unless they watch you make them.

Sneak in an extra dose of veggie power with these moist and chocolate-y muffins.

Course Appetizer, Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 1/4 cup white whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt I have been OBSESSED with this chocolate sea salt I got from Spice and Tea here in Portland
  • 2 Tbsp coconut oil melted and cooled
  • 1/3 cup honey or other sticky sweetener
  • 1 tsp vanilla extract
  • 1 egg beaten
  • 1 ripe banana mashed
  • 1 cup zucchini; about 1 medium shredded and squeezed of excess liquid SEE NOTE
  • 1/2 cup milk of choice I used unsweetened vanilla almond milk
  • 1/2 cup chocolate chips mini, regular or any other flavoured chips. I'm obsessed with a chocolate chip/raisin combo
  • sprinkle sugar for the tops optional; but it adds a nice shine to the tops of the muffins as they bake

Instructions

  1. Preheat oven to 350F and line a cupcake tin with liners or spray with nonstick cooking oil. I would still use cooking spray even with the liners.. mine stuck to the paper! My second attempt I made these in a silicone muffin pan sprayed with oil and they worked much better than the cupcake liners!

  2. Whisk together the flour, cocoa, baking soda and salt.

  3. In a separate bowl mix the oil, vanilla, honey, egg and banana until smooth.

  4. Add the shredded zucchini and milk and mix again.

  5. Slowly add your wet ingredients to the dry ingredients, mix until just combined and then gently fold in the chocolate chips.

  6. Divide evenly into prepared liners, filling until 3/4 full. You can sprinkle the tops with ~1/2t sugar if you want before baking to add an extra sweet treat and shine to them.

  7. Bake for 20-25 minutes until a toothpick inserted comes out clean.

  8. Allow to cool for about 10 minutes before transferring them to a wire rack to cool completely.

Recipe Notes

have a banana that’s not quite ripe enough? Pop it in the oven while its pre-heating and when you can smell the banana goodness, take it out, peel it and mash it up and let it cool before you mix it in with the rest of the ingredients.

Squeezing excess liquid from the zucchini  is important to ensure the right amount of moisture in your muffins! Too much and they'll be too wet and heavy... that's what she said 😉

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