These chocolate zucchini mini muffins are one of my go-to ways to get more veggies into my toddler without a fuss. They’re soft, refined-sugar free, and packed with grated zucchini that disappears into the batter (no one ever notices). Made with simple pantry ingredients and no ultra-processed fillers, they’re perfect for snack plates, lunchboxes, or freezing for busy weeks.

Healthy Chocolate Zucchini Muffins

Recipe by Charlize Mannino

Servings

12-24

servings

Prep time

minutes

Cooking time

minutes

Soft, chocolatey mini muffins made with grated zucchini to sneak extra veggies into little tummies.

Ingredients

Wet Ingredients
1 medium zucchini grated and excess moisture squeezed
1/2 cup maple syrup
1 large egg
1/4 cup olive or avocado oil
1 tsp vanilla extract
Dry Ingredients
1 1/4 cups plain flour
1/3 cup cacao powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Directions

Preheat oven to 180°c (365°f)
Mix together dry ingredients in a medium bowl. Mix together wet ingredients in a small bowl. Pour wet ingredients into dry ingredients and fold together until just combined.
Fill either 12 standard cupcakes or 24 mini muffin trays 3/4 of the way full.
Bake for 18-22 minutes, a toothpick should come out clean from the centre.
Cool down completely before serving or storing.

Notes

STORAGE: These freeze beautifully for up to three months, or last 3 days in the fridge.
Approximate Nutrition (per mini muffin)
Energy: ~80 kcal
Protein: ~1.5 g
Fat: ~3 g
Carbohydrates: ~11 g
Fiber: ~1.6 g
Sodium: ~80mg
Nutritional values are estimates only and will vary based on ingredients used.