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If you need a way to get in more veggies with your toddler, definitely try these double chocolate zucchini muffins!

My son wakes up hannnngry most mornings so having a breakfast that I prepped ahead of time and just need to quickly head up is essential in limiting hanger related meltdowns. These were such a hit (thanks to the chocolate chips especially 😉 ) I was worried they weren’t sweet enough, but he liked them just fine and ate the whole batch in a few days!

Ingredients

1 medium zucchini roughly chopped (about 1 cup)
1 ripe banana
1/4 cup maple syrup or honey
1/4 cup oil avocado, melted butter, or coconut oil
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
1/4 cup chocolate chips

Instructions

Preheat oven to 350°F and line or grease a muffin tin.
Add zucchini, banana, maple syrup, oil, egg, and vanilla to a blender.
Blend until completely smooth with no visible green pieces.
Pour into a bowl.
Add flour, cocoa powder, baking powder, baking soda, and salt. Stir until just combined.
Scoop into mini muffin tin, I had them completely full.
Top each muffin with a few chocolate chips.
Bake for 10-13 minutes, until set.
Let cool slightly before serving.

I kept these on the counter for 3-4 days then they were gone! But they’re definitely freezer friendly. For softer muffins you can add 1-2 tbsp of milk.

This is the silicone muffin tin I used. Love that this is dishwasher safe and metal lined so it’s not all floppy to get in and out of the oven. Muffins pop right out!

Enjoy! And find more of my recipes here.

Double Chocolate Zucchini Muffins