My daughter’s favorite thing in the whole world is chocolate, so when she caught sight of the deep, rich color of these Double Chocolate Zucchini Mini Muffins, she was absolutely ecstatic. And that reaction is exactly what I was after. Because for the longest time, I couldn’t find a chocolate muffin that was only lightly-sweetened but still kid-adored, so I set out to make my own.
These are the happy result: slightly sweet and still completely kid-approved, but packed with the good stuff too. Whole wheat flour, zucchini, banana, and healthy fats from avocado oil all do work behind that chocolatey flavor. They’ve become a favorite treat around here, and I love that I can feel good about handing one over.
One note as a dietitian: because chocolate contains a small amount of caffeine, I’d save these for older toddlers and wouldn’t give them regularly to kids under 2.
Ingredients for Double Chocolate Zucchini Mini Muffins (makes 24 muffins)
Makes about 24 mini muffins
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3 Tbsp Dutch-processed cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
Wet Ingredients
- 1 ripe banana
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup avocado oil
- 1 cup loosely packed finely grated zucchini (about 1 medium zucchini)
Fold In
- 1/4 cup chocolate chips
Instructions for Double Chocolate Zucchini Mini Muffins
- Preheat oven to 350°F and grease a mini muffin tin.
- In a large bowl, whisk together the dry ingredients: both flours, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mash the banana, then combine with the maple syrup, egg, vanilla, and avocado oil. Fold in the grated zucchini.
- Add the wet ingredients to the dry and stir until just combined. Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for about 13 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5–10 minutes before removing from the pan. Enjoy!
Double Chocolate Zucchini Mini Muffins
Ingredients
Method
- Preheat oven to 350°F and grease a mini muffin tin.
- In a large bowl, whisk together the dry ingredients: both flours, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mash the banana, then combine with the maple syrup, egg, vanilla, and avocado oil. Fold in the grated zucchini.
- Add the wet ingredients to the dry and stir until just combined. Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for about 13 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5–10 minutes before removing from the pan. Enjoy!
Notes
Storage Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Microwave for 15–20 seconds or enjoy at room temperature.
Recipe Notes
- Dutch-processed cocoa gives these a deeper, richer chocolate color and flavor. It’s worth seeking out.
- Grate the zucchini finely so it blends seamlessly into the batter.
- A ripe, spotty banana adds the most natural sweetness and moisture.
- These are a great one to make with kids. Little hands love folding in the chocolate chips.
Nutrition Info (per 2 muffins):
Per 2 mini muffins: 127 calories, 6 g fat (1 g saturated), 17 g carbs (2 g fiber, 5 g added sugar), 2 g protein
Why You’ll Love These Double Chocolate Zucchini Mini Muffins
- Rich, double chocolate flavor that kids adore
- Lightly sweetened with just 5 g of added sugar per serving
- Made with whole wheat flour for extra fiber
- Zucchini, banana, and avocado oil add nutrition behind the scenes
- No one will guess there’s a veggie inside
- Great for snacks, lunchboxes, or a lightly sweet treat
- Freezer-friendly for easy batch prep
FAQs
Can I taste the zucchini? Not at all. The finely grated zucchini melts right into the chocolatey batter, keeping the muffins moist without any veggie flavor coming through.
Do I need to peel the zucchini? No. Just grate it finely and it softens right into the batter, skin and all, adding a little extra fiber.
Should I squeeze the zucchini first? No need to wring it out here. Loosely packed, finely grated zucchini adds just the right amount of moisture.
Can I make standard-sized muffins? Yes. Bake in a standard muffin tin for approximately 18–22 minutes, or until a toothpick comes out clean.
Can I make these dairy-free? Yes. Use dairy-free chocolate chips to keep them dairy-free.
Are these okay for young kids? Because chocolate contains a small amount of caffeine, I’d save these for older toddlers and wouldn’t serve them regularly to children under 2.
More Healthy, Kid-Friendly Snacks You’ll Love
- Pumpkin Zucchini Muffins with Chocolate Chips (Egg-Free, Dairy-Free)
- Carrot & Raisin Mini Muffins (High Fiber, Kid-Friendly)
- Cinnamon Sugar Applesauce Muffins
- 5-Ingredient Banana Bread Mini Muffins (Flourless & Gluten-Free)
- Strawberry Thumbprint Brownie Bites (High-Fiber + Kid-Friendly)
- Lemon Blueberry Cottage Cheese Muffins (High Protein)
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