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This double chocolate zucchini muffins recipe makes muffins that are sweet (but not too sweet!), fudgy, and pack in veggies for an added boost. I couldn’t believe how good these tasted, especially knowing they had some nutrition-boosting ingredients that I snuck in there. Even my pickiest eater gave these a thumbs up.
It’s probably pretty obvious why I love this recipe! Who doesn’t want a perfectly bite-sized mini muffin that satisfies a sweet craving AND has the added bonus of some hidden veggies?! It’s the best of both worlds for me, and my kids love them, too! This recipe is an easy way to weave some extra greens into your family’s diet without offering a plate of zucchini or a spinach salad. You can’t tell that these have a vegetable in them, and they taste great. They’re also made with almond flour, so you get a little added protein and some healthy fats! If your kids love baking, this is a fun recipe to get them involved! Give these a try and let me know what you think!
If you do want to get your little ones involved as kitchen helpers, here’s what I like having on hand. (And btw, while kids CAN add mess, you’ll be glad later when they start making their own meals and snacks because you taught them how!)
These double chocolate muffins come together quickly and are fun to make and fun to eat! They have a fudgy texture that feels decadent.
Serve these muffins at breakfast, in a lunchbox, or for afternoon snack! Here’s how I would serve them:
(Want easy dietitian-approved grab and go snack ideas, too? Grab my list here for toddlers age 1-3, and click here for kids 4+!)
All you need is:
Could I add anything else in?
I haven’t played around with any other add-ins, but you could try adding in your favorite chopped nut (walnuts sound good to me). These muffins are great as-is, but if you’re looking for a little more texture, try it out!
What oil is best in this recipe?
Any neutral-flavored oil will work for this recipe, but I personally like baking with avocado oil the best.
Can I use something in place of almond flour?
Almond flour is what helps make these kind of brownie-like. Almond flour works better than almond meal, but if you only have almond meal on hand you can give it a try. If you need a nut-free option, you can try regular white flour, but subtract two teaspoons of flour from the 3/4 cup. White flour is drier, so I’m thinking to reduce it a little to keep the moisture levels the same. But I haven’t tried it so I can’t make any guarantees!
Will the zucchini be noticeable?
When I used the finest setting on my box grater and made really small shreds of zucchini it was not noticeable at all. I did this because of my picky eaters, I didn’t want them to be picking pieces out of the muffin and complaining about it!
Can I make traditional sized muffins?
I personally prefer making these in mini muffins. I like the bite-sized ease for kids, and they’re easier to get perfectly cooked. But you could make them into regular muffins if you don’t have a mini muffin tin!
We didn’t use it for the photos, but have you tried a silicone muffin tin yet?? They are completely non-stick and the absolute easiest thing to bake muffins in. I like the set I linked the best because you get both a regular 12-muffin tin and a mini 24-muffin tin. I put them on top of a baking sheet when baking to keep them sturdy.
Healthy Banana Chocolate Chips Muffins with Oats
Need more help getting your kids to expand their diet? Check out my free Picky Eater Starter Guide that can help you get started tackling picky eating!
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