Print

Moist Hidden Veggie Zucchini Chocolate Muffins Easy Recipe for Kids

hidden veggie zucchini chocolate muffins - featured image
Print Recipe

These moist chocolate muffins cleverly hide grated zucchini for a nutritious, kid-friendly treat that’s rich, chocolaty, and perfect for breakfast or snacks.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (can swap for almond flour for gluten-free option)
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar (or coconut sugar for a less processed option)
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) grated zucchini, squeezed lightly to remove excess moisture
  • ½ cup (90g) mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. Grate 1 cup (120g) of zucchini using the fine side of a box grater. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze gently to remove excess water.
  3. In a medium bowl, sift together 1 ½ cups (190g) all-purpose flour, ¼ cup (25g) cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Whisk to combine evenly.
  4. In a large bowl, whisk together ½ cup (100g) granulated sugar and ¼ cup (50g) brown sugar with 2 large eggs until smooth and slightly thickened, about 2 minutes. Add ½ cup (120ml) vegetable oil and 1 teaspoon vanilla extract, mixing well.
  5. Stir the grated zucchini into the wet mixture, then gently fold in the dry ingredients just until combined. Avoid overmixing. If using, stir in ½ cup (90g) mini chocolate chips last.
  6. Divide the batter evenly among the 12 cups, filling each about ¾ full.
  7. Bake for 18-22 minutes. Insert a toothpick into the center of a muffin; it should come out with a few moist crumbs but no wet batter.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Squeeze excess moisture from zucchini to avoid soggy muffins. Avoid overmixing batter to keep muffins tender. Use room temperature eggs for fluffier crumb. Batter can be chilled for 10 minutes before baking. For dairy-free, use coconut oil and dairy-free chocolate chips. Frozen zucchini can be used if thawed and squeezed dry. Optional additions include flaxseed meal, nuts, or spices like cinnamon.

Nutrition

Keywords: zucchini muffins, chocolate muffins, hidden veggies, kids snacks, healthy muffins, easy muffins, gluten-free option, dairy-free option

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