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These mini chocolate muffins are soft, fudgy, and secretly packed with veggies—your family won’t even notice! Jump to recipe #4 in these Easy 3-Ingredient Desserts to find a delicious banana bread recipe!
If you’re searching for family-approved lunch ideas, I’ve put together a full playlist on YouTube to show you step-by-step how to make them.
🔍 Quick Look: Hidden Veggie Chocolate Muffins
- ⏰ Ready In: 25 minutes
- 🛒 Recipe Ingredients: Zucchini, Cocoa Powder, Chocolate Chips
- 🍽️ Servings: 24 mini muffins
- 👩🍳 Difficulty: Easy
- 🧊 Make-Ahead Friendly: Stores well in the fridge for several days and Freezer-friendly for 2 months
- Goes right along side any one of these high protein breakfast prep recipes.
Step-by-Step Recipe Video
Why you’ll love this recipe…
I wanted to create a snack that feels indulgent but sneaks in some veggies for extra nutrition. These mini muffins are moist, chocolatey, and freezer-friendly—perfect for quick school snacks or a sweet bite on the go. And if you’re loving healthy baking hacks, you’ve got to try my Blueberry Oatmeal Cups.
Made With Love,
Recipe Ingredients:
- Zucchini: Freshly grated adds moisture and sneaky nutrients. No one will notice!
- Cocoa Powder: Use unsweetened cocoa for that rich chocolate base.
- Chocolate Chips: I love using mini chips for even distribution in bite-sized muffins.
See the recipe card below for full ingredient amounts.
Recipe Instructions:
- Mix wet and dry ingredients separately, then combine.
- Fold in grated zucchini and mini chocolate chips.
- Bake at 350°F until a toothpick comes out clean.
For full instructions, see the recipe card below.
Storage & Make Ahead:
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze muffins up to 2 months—perfect for lunchboxes.
👉 If you like freezer snacks, check out my 20 Easy Freezer Meals post—it’s full of make-ahead staples.
Hidden Veggie Chocolate Muffins (Mini Size)
Ingredients
- 1 ½ cups flour
- ½ cup cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- ½ cup sugar
- ½ cup oil
- 2 eggs
- 1 cup grated zucchini
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F. Line muffin tin.
- Mix dry ingredients in one bowl. Mix wet in another.
- Combine wet + dry, fold in zucchini & chocolate chips.
- Divide into muffin tin. Bake 18–20 minutes.
Video
Notes
- Veggie Swap: Zucchini works best, but finely grated carrots or pumpkin puree can be substituted.
- Storage: Store in an airtight container at room temp for 3 days, or refrigerate for up to 1 week.
- Freezer-Friendly: Freeze baked muffins for up to 3 months. Thaw overnight or microwave for 20–30 seconds.
- Chocolate Boost: Stir in chocolate chips or top with a sprinkle of mini chips before baking for extra indulgence.
- Moisture Tip: Be sure to squeeze excess water out of grated zucchini so the muffins don’t get soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
