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Moist Hidden Veggie Chocolate Zucchini Mini Muffins

hidden veggie chocolate zucchini mini muffins - featured image
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These moist and rich chocolate zucchini mini muffins sneak in shredded zucchini for a healthy twist that kids love. Perfect for snacks or breakfast, they combine indulgence with nutrition in a small, delicious package.

Ingredients

Scale
  • 1 cup grated zucchini (packed, finely shredded; fresh and firm)
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (or dairy-free coconut yogurt)
  • 1/2 cup small-curd cottage cheese, well-drained
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil (or melted coconut oil)
  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease the mini muffin tin or line it with mini cupcake liners.
  2. Grate the zucchini finely using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and gently squeeze to remove excess moisture.
  3. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the eggs with brown sugar until light and slightly fluffy.
  5. Add Greek yogurt, well-drained cottage cheese, vegetable oil, and vanilla extract to the egg mixture. Whisk gently until combined.
  6. Fold the wet mixture into the dry ingredients just until combined, avoiding overmixing.
  7. Gently fold in the shredded zucchini and mini chocolate chips (if using) using a spatula.
  8. Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
  9. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Remove muffins from the oven and let them cool in the pan for 5 minutes before transferring to a cooling rack.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Use room temperature eggs and dairy for better rise. Fold batter gently to keep muffins tender. Keep an eye on baking time as mini muffins bake faster. Adding chocolate chips last prevents sinking. Muffins can be stored at room temperature for 2 days, refrigerated for up to a week, or frozen for 3 months.

Nutrition

Keywords: chocolate zucchini muffins, hidden veggie muffins, kid-friendly snacks, healthy chocolate muffins, mini muffins, zucchini recipes

Find it online: https://noshbelle.com/moist-hidden-veggie-chocolate-zucchini-mini-muffins-easy-recipe-for-kids/