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Double Chocolate Zucchini Mini Muffins

These Double Chocolate Zucchini Mini Muffins are rich, lightly sweet, and secretly packed with whole wheat, zucchini, and banana. A kid-adored treat you can feel good about.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat oven to 350°F and grease a mini muffin tin.
  2. In a large bowl, whisk together the dry ingredients: both flours, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, mash the banana, then combine with the maple syrup, egg, vanilla, and avocado oil. Fold in the grated zucchini.
  4. Add the wet ingredients to the dry and stir until just combined. Fold in the chocolate chips.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for about 13 minutes, or until a toothpick inserted in the center comes out clean.
  7. 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.