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I’m not a big fan of tricking my kids by putting vegetables in things. We eat plenty of vegetables the normal way, where they can see what they are. That said, I’m not against beefing up the nutritional value of a food by adding veggies, even if it’s a little unconventional. That’s what I’ve done with these chocolate zucchini muffins. It’s just a basic chocolate muffin that’s also packed full of zucchini. And you can’t even tell! They are super moist and have just the right amount of sweetness, making them perfect for breakfast or an afternoon snack.
Healthy Chocolate Zucchini (Mini) Muffins
Before you get started, preheat the oven to 400 and spray a mini muffin tin with cooking spray (or use liners). You can also make regular sized muffins, but they will probably need to bake for a bit longer.
You’ll need one large zucchini, shredded, for this, and the great thing about this recipe is you don’t have to worry about removing the moisture.
Mix the zucchini, yogurt, brown sugar, white sugar, eggs, and vanilla together.
It’s going to look like this, which is not super appetizing, but I promise the result will be good!
Add the flour, cocoa powder, baking soda, baking powder, and salt. Stir gently until ingredients are just combined.
Fold in the mini chocolate chips.
Fill each muffin cup with a heaping tablespoon of batter.
This recipe makes about 36 mini muffins, so you will need to do it in batches or use a second muffin tin. Bake them for 12-13 minutes.
Let them cool in the pan for a bit so they’re easier to remove. Then you can store them in an airtight container or make the mistake of leaving them on a cooling rack on the counter, where half of them will be eaten before you even realize it!
Ingredients
- 1 1/2 cups zucchini, shredded (about 1 large zucchini)
- 1/2 cup Greek yogurt
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Directions
- Preheat the oven to 400 and spray a mini muffin tin with cooking spray (or use muffin liners).
- Mix the zucchini, yogurt, brown sugar, white sugar, eggs, and vanilla together.
- Add the flour, cocoa powder, baking soda, baking powder, and salt. Stir gently until ingredients are just combined.
- Fold in the mini chocolate chips.
- Fill each muffin cup with a heaping tablespoon of batter. (This makes about 36 muffins, so you will need to do it in batches or use a second muffin tin.)
- Bake for 12-13 minutes.
