If you’re on the hunt for a fudgey, delicious, double chocolate muffin that also happens to be nutritious – you’ve come to the right place!
These muffins are easy to throw together and are a great way to incorporate veggies into a picky eater’s diet. Let your kids help you make these by letting them squeeze out the excess water from the zucchini, stirring the batter, or folding in the chocolate chips!
Introducing your kids in cooking and baking is one of the best ways to help your picky eater become familiar with new foods or foods they aren’t quite fans of (yet.)
We love these paired with some cheese, yogurt, or boiled egg for a balanced snack for your little ones!
For more balanced snack ideas, check out our toddler snack guide here: http://Yourbloomnutrition.com/resources
Note: these do have added sugar (the brown sugar), so this recipe is best suited for toddlers 18 months or 2 years +.
Double Chocolate Zucchini Muffins
Makes ~16 large muffins
- 1 1/2 cups flour (all purpose or whole wheat)
- 1/2 cup good-quality cocoa powder (we like Rodelle)
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 3 large eggs
- 1 cup brown sugar, unpacked
- 1/2 cup olive oil (or other neutral oil)
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla
- 2 very ripe large bananas, mashed (~1 cup mashed)
- 1 1/2 cups grated zucchini (squeeze to remove excess moisture)
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/2 cup chopped pecans (optional)
Preheat oven to 350°F and line muffin tins with silicone or paper muffin liners. Set aside.
Squeeze excess moisture from grated zucchini by using a cloth dish towel or paper towel and wring out excess moisture. Set aside.
In a medium-sized bowl, sift dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl or electric mixer, beat eggs and then add in sugar and oil. Mix in applesauce, vanilla, and mashed bananas and mix well.
Stir flour mixture into egg mixture just until combined.
Gently fold in zucchini, chocolate, & nuts (if using).
Pour batter until prepared muffin tins and fill cups until 3/4 full. Bake for 18-20 minutes, or until tops of muffins spring back when touched, or a toothpick inserted in centre comes out clean.
These sound perfect. I will be making these soon.
We hope you love them! <3
I’m wondering about making this into a quick bread instead of muffins?
Yes, you definitely could!
We would suggest you grease the loaf pan and bake at 350 for 50-60 minutes or until a toothpick inserted in the centre comes out mostly clean or with moist crumbs. Set on a wire cooling rack for 15 minutes, run a knife around the edges of the pan, and carefully remove.
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