Chocolate Zucchini Mini Muffins
These Chocolate Zucchini Mini Muffins are soft, moist, and full of rich chocolate flavor. They are an easy way to use fresh zucchini for a simple snack, breakfast, or lunchbox treat.
Servings: 48 mini muffins
Calories: 81kcal
Ingredients
- 2 ½ cups shredded zucchini undrained
- ½ cup coconut oil melted
- 1 ¼ cups sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ¼ cup milk
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a mini muffin pan well or line it with mini muffin liners.
- Shred the zucchini and do not drain it.
- In a large mixing bowl, whisk together the melted coconut oil, sugar, vanilla extract, eggs, and milk until well combined.
- Add the flour, cocoa powder, baking soda, and salt. Stir gently until the batter starts to come together.
- Fold in the shredded zucchini and chocolate chips just until combined.
- Scoop the batter into the prepared mini muffin pan, filling each cup about ¾ full.
- Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- These freeze well, so they are great for make-ahead snacks and lunchboxes.
- Do not drain the zucchini. The moisture helps keep the muffins soft and tender.
- The batter should be thick, moist, and scoopable, not dry or crumbly.
- Start checking the muffins at 10 minutes since mini muffin pans can vary.
- Add a splash of milk if your batter seems too dry.
Nutrition
Calories: 81kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 74mg | Potassium: 57mg | Fiber: 1g | Sugar: 7g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
