Hidden Veggie Chocolate Muffins (Mini Size)
Moist, chocolatey muffins made with hidden zucchini for extra nutrients — the perfect way to sneak veggies into a kid-friendly treat!
Servings: 24 muffins
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
Calories: 2734kcal | Carbohydrates: 327g | Protein: 39g | Fat: 154g | Saturated Fat: 31g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 76g | Trans Fat: 0.5g | Cholesterol: 327mg | Sodium: 1110mg | Potassium: 1236mg | Fiber: 21g | Sugar: 153g | Vitamin A: 475IU | Calcium: 433mg | Iron: 17mg
