Chocolate Zucchini Mini Muffins

If you need an easy snack or simple baked treat to use up fresh zucchini, these Chocolate Zucchini Mini Muffins are such a fun recipe to make. They're soft, moist, chocolatey, and a great way to turn extra zucchini into something the whole family will love. This is one of those easy homemade recipes that works for lunchboxes, after-school snacks, quick breakfasts, or a little sweet treat with coffee in the afternoon.

Looking for more cozy homemade treats? Check out our Pumpkin Bread or our Zucchini Bread with Maple Icing!

Why You'll Love This Recipe

• A delicious way to use up fresh zucchini
• Soft, moist, and full of rich chocolate flavor
• Easy to make with simple pantry ingredients
• Great for lunchboxes, snacks, or quick breakfasts
• Freezer-friendly and easy to make ahead

Key Ingredients

Some of the ingredients you will need for these Chocolate Zucchini Mini Muffins:

• Zucchini: Use shredded zucchini and do not drain it. The moisture from the zucchini helps keep these mini muffins soft and tender.
• Coconut oil: Melt the coconut oil before mixing so it blends evenly into the batter and adds moisture.
• Sugar: Sweetens the muffins and keeps the texture soft. Since these have cocoa powder and chocolate chips, the sweetness helps balance the richer chocolate flavor.
• Eggs: Two eggs help give the muffins better structure and keep the batter from feeling too dry.
• Milk: A little milk adds extra moisture and helps bring the batter together into a thick, scoopable consistency.
• Flour: All-purpose flour keeps these muffins soft but sturdy enough for snacking and lunchboxes.
• Cocoa powder: Unsweetened cocoa powder gives these mini muffins their rich chocolate flavor.
• Semisweet chocolate chips: These add extra chocolate flavor and also match the chocolate chip look in the finished muffins.

How to Make Chocolate Zucchini Mini Muffins

Step 1 - Prep the pan and zucchini
Preheat the oven to 350°F. Grease a mini muffin pan well or line it with mini muffin liners.

Step 2- Shred the zucchini and leave the moisture in it. Do not squeeze or drain it, since that moisture helps keep the muffins soft.

Step 3- In a large mixing bowl, whisk together the melted coconut oil, sugar, vanilla extract, eggs, and milk until smooth.

Step 4- Add the flour, cocoa powder, baking soda, and salt, then stir until the batter starts to come together. Fold in the shredded zucchini and chocolate chips, mixing just until combined.

Step 5- Spoon the batter into the prepared mini muffin pan, filling each cup about ¾ full.

Step 6- Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Expert Tips

• Finely shred the zucchini so it blends evenly into the batter.
• Do not squeeze or drain the zucchini. The extra moisture helps keep these muffins soft.
• The batter should be thick, but it should still be moist and easy to scoop. If it seems too dry, add a small splash of milk.
• Do not overmix once the flour is added or the muffins can turn dense.
• Start checking the muffins around 10 minutes since mini muffins bake quickly.
• Add a few extra chocolate chips on top before baking if you want them to look a little prettier.

FAQs

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

These mini muffins also freeze well. Let them cool completely, then place them in a freezer-safe bag or airtight container and freeze for up to 2 months. Thaw at room temperature before serving.

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