Chocolate-zucchini bread mini muffins

Chocolate-zucchini bread mini muffins

Total Time
1 hr
15 min
30 min
This makes lots of muffins, but just think of it as doing a bit of batch cooking since they freeze beautifully. Store them airtight in the freezer, so they’re ready for whenever a little afternoon snack is called for. The recipe has both zucchini and applesauce in the ingredients. This not only ups the nutrition for these tasty muffins, but using them helps you be able to replace the fats and sugars you would otherwise add. Speaking of sweeteners, the only one used here is maple syrup.


Cooking spray

4 spray(s)

All-purpose flour

2 cup(s)

Unsweetened cocoa powder


Baking powder

1 tsp

Baking soda

1 tsp

Ground ginger

1 tsp

Table salt

½ tsp

Uncooked zucchini

2 cup(s), sliced, finely grated, packed but not squeezed (about 3 small zucchini)

Maple syrup

¾ cup(s)

Unsweetened applesauce

½ cup(s)


1 large egg(s)

Vanilla extract

1 tsp, pure variety

Mini semisweet chocolate chips

¾ cup(s)


  1. Preheat oven to 350°F. Coat 24-cup mini-muffin pan with nonstick spray. In medium bowl, whisk flour, cocoa powder, baking powder, baking soda, ginger, and salt. In another medium bowl, stir zucchini, maple syrup, applesauce, egg, and vanilla. Fold wet ingredients into dry ingredients just until blended. Fold in chocolate chips.
  2. Fill each muffin cup three-quarters full, about 1 tbsp batter for each cup. Bake muffins, rotating pan halfway through baking, until toothpick inserted into centers of muffins comes out clean, about 10 minutes. Let cool in pan for about 5 minutes before transferring to wire racks. Clean and dry muffin pan. Coat pan with nonstick spray and repeat Step 2 until all batter is used.
  3. Serving size: 1 mini muffin