[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Chocolate zucchini-bread mini muffins

Chocolate zucchini-bread mini muffins

Total Time
30 min
15 min
15 min
This makes lots of mini muffins, but you can store them in the freezer, so they’re on hand for morning or afternoon treats. The recipe uses zucchini and apple purée to up the nutrition and lower the fat and added sugar.


Plain flour

1½ cup(s), (225g)

Cocoa powder

¼ cup(s), (25g)

Baking powder

1 tsp

Bicarbonate of soda

1 tsp

Ground ginger

½ tsp


1½ cup(s), grated, firmly packed but not squeezed (210g)

Maple syrup

½ cup(s), (125ml)

No added sugar apple puree

½ cup(s), (125ml)


1 medium, lightly beaten

Vanilla bean extract, alcohol free

1 tsp

Milk chocolate chips

½ cup(s), (mini variety), (95g)


  1. Preheat oven to 180°C. Line 3 x 12 hole 1½ tablespoon (30ml) capacity mini muffin trays with paper mini muffin cases.
  2. Sift flour, cocoa powder, baking powder, bicarbonate of soda, ginger and ¼ teaspoon salt into a large bowl. Whisk syrup, apple puree, egg and vanilla in a medium bowl to combine. Add syrup mixture, zucchini and choc chips to dry ingredients. Stir until well combined.
  3. Spoon 1 level tablespoon of mixture into each paper case in prepared trays. Bake for 10-12 minutes, swapping trays around halfway during cooking time, until firm in centre when lightly touched with fingertips. Stand muffins in tray for 5 minutes then transfer to wire racks to cool.