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Chocolate Zucchini Muffins

| Gluten-Free/Dairy-Free, Recipes

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I can’t get enough of these chocolate zucchini muffins! This is the perfect recipe to make with shredded zucchini. It’s a healthy snack that tastes like dessert.

I can't get enough of these chocolate zucchini muffins! This is the perfect recipe to make with shredded zucchini. It's a healthy snack that tastes like dessert.

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.

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Chocolate Zucchini Muffins

$.33 per serving

Author Annemarie

Ingredients

  • 1 1/4 cup gluten-free flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup maple syrup
  • 1 mashed banana or 1/3 cup applesauce
  • 1/4 cup coconut oil
  • 1 egg
  • 1 cup grated zucchini

Instructions

  1. Preheat the oven to 350 degrees and grease a 24-mini-muffin pan and a mini-loaf pan.
  2. Sift the dry ingredients into a small bowl.
  3. 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.
  4. 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.
  5. 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).

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Comments

  1. I made these, but in a Le Creuset baking pan (10 x 10 maybe? not sure of size) and they turned out amazingly! I used less maple syrup than called for, applesauce, and a 50/50 mix of gf flour and homemade dried nut pulp from making nut milks. I’m excited to put these in my repertoire, usually it’s hit or miss with gf baked goods! Thanks for a great recipe! Next time I could probably add 1/4-1/2 cup more zucchini, too, to add a little more veggie goodness.

    Reply

    • Cooking oils can generally be substituted one for one. I personally don’t use canola oil because it’s highly refined. If melted butter is an option for your husband, I would use that. (Otherwise, yes to canola oil, but make sure it’s organic to avoid genetically modified ingredients.)

      Reply

    • Thanks so much for letting me know, Heather! I came home with a ton of zucchini from my farm share this week, so I’ll be making these muffins too. 🙂

      Reply

  4. I made these with regular flour and sprouted whole wheat flour. They are delicious! My picky eater loves them too! Another hits for us with your recipes. Thanks for sharing.

    Reply

  5. Mini muffins are a great size for kids and adding chocolate to zucchini is a great way to get them to eat it. Thanks for sharing this at Gluten-Free Wednesdays.

    Reply

  11. Hi! My name is Ashley and I’m interning with the Meal Makeover Moms this week. Thanks for breaking down the pricing of these simply, affordable and I’m sure delicious muffins! It would surly make for a nice treat in any kid’s lunch box!

    Reply

  15. My last chocolate zucchini muffin batch didn’t come out so good, it actually had a “fishy” taste (no way I was gonna post about THAT!) Your recipe sounds good with the addition of the banana and coconut milk, though. I think it was just me any my zucchini!

    Reply

    • Fishy and zucchini bread don’t sound like a great combination. Thanks for mentioning the coconut milk. I actually meant coconut oil, so I have corrected that in the recipe. But now I want to try it with coconut milk instead!

      Reply

  17. Great idea for my kid’s lunches! We make chocolate zucchini bread when zucchini is in season, but it never occured to me to make muffins with the recipe. Duh. Thanks!

    Reply

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