When I start getting zucchini in my farm share, this recipe for chocolate zucchini muffins jumps to mind. It’s a delicious little snack, and it’s a fun way for my children to eat zucchini. This is one vegetable that they don’t like in any other form, so I make this recipe a lot. These tasty muffins freeze well, so you can stash some away for a busy day. I like to put these chocolate zucchini muffins in my children’s snack for school. When they see the muffins in there, they think I gave them dessert by mistake. You can substitute white whole wheat flour if you don’t have gluten-free flour.
- 1¼ cup gluten-free flour
- ¼ cup cocoa powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup maple syrup
- 1 mashed banana or ⅓ cup applesauce
- ¼ cup coconut oil
- 1 egg
- 1 cup grated zucchini
- Preheat the oven to 350 degrees and grease a 24-mini-muffin pan and a mini-loaf pan.
- Sift the dry ingredients into a small bowl.
- In a large bowl, mix the wet ingredients together and then add the dry ingredients. Stir together to combine, and then fold in the zucchini.
- Bake the mini-muffins for 20-25 minutes and the mini-loaf for 45 minutes. Alternately, if you have 2 mini-muffin pans, bake the whole batch in mini-muffin form.
- Cool on a wire rack.
Chocolate Zucchini Muffins Price Breakdown
This recipe costs $3.96 to make, or $.33 per serving. A serving is made up of 3 mini-muffins or ¼ of the small loaf. These chocolate zucchini muffins are a delicious, nutritious, affordable snack that you can feel good about giving to your children (if you don’t eat them all yourself first).
Linking to Ingredient Spotlight, Fresh Bites Friday, Farm Girl Friday, Monday Mania, Melt in Your Mouth Monday, Fat Tuesday, Allergy Free Wednesday, Gluten-Free Wednesdays, Frugal Days, Sustainable Ways, Healthy 2Day Wednesday, What’s in the Box?