Photo of Mini Chocolate Zucchini Muffins by WW

Mini Chocolate Zucchini Muffins

2 - 3
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
This recipe is brought to you by our friends at Smucker's Canada


Robin Hood Original All Purpose Flour

1¼ cup(s)

Turbinado sugar

1 cup(s)

Robin Hood Quick Oats

¾ cup(s)

Unsweetened cocoa powder

½ cup(s)

Baking powder

1½ tsp(s)

Baking soda

½ tsp(s)

Table salt

½ tsp(s)

Carnation Evaporated milk

1 cup(s)

Crisco Vegetable Oil


Raw egg(s)

1 large

Uncooked zucchini

1½ cup(s), grated


  1. Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
  2. Stir together flour, sugar, oats, cocoa powder, baking powder, baking soda and salt in a large bowl.
  3. Whisk milk, oil and egg in a separate bowl.
  4. Add milk mixture and grated zucchini to flour mixture, stirring until just combined.
  5. Spoon batter into prepared muffin cups.
  6. Bake in preheated oven 13 to 15 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.
  7. Serving size: one mini muffin