Best Chocolate Zucchini Mini Muffins Recipes

LOW-FAT CHOCOLATE ZUCCHINI MINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
• Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
• Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
• Scoop batter into prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

ZUCCHINI-CHOCOLATE CHIP MINI MUFFINS

Steps:

• Heat oven to 350°F. Lightly spray 30 mini muffin cups with cooking spray.
• In large bowl, stir together flour, granulated sugar, brown sugar, salt, baking powder, baking soda and cinnamon. Make well in center of dry ingredients. Add eggs, vegetable oil, sour cream and vanilla; mix until well blended. Stir in zucchini, oats, chocolate chips and coconut just until combined. Fill muffin cups about 3/4 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly in pan; remove from pan to cooling rack. Cool completely.

CHOCOLATE ZUCCHINI MINI-MUFFINS

Steps:

• 1. Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray.
• 2. In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and half the orange zest.
• 3. In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.
• 4. Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes. Cool in the pans for about 10 minutes, then remove and let cool completely.
• 5. To make the icing, blend the cheese and butter in the bowl of a food processor until they are well combined and no lumps remain. Add the confectioners' sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth.
• 6. Ice the muffins with a knife (or forgo the icing if you'd like to convert these muffins from an after-dinner treat to a healthy breakfast). Serve the same day or store in the refrigerator for up to 3 days.

ZUCCHINI CHOCOLATE CHIP MINI-MUFFINS (GLUTEN FREE)

Steps:

• 1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
• 2. In a large bowl, combine eggs, oil, agave and zucchini.
• 3. Mix dry ingredients into wet thoroughly.
• 4. Stir in chocolate chips.
• 5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour.
• 6. Spoon approximately 1 tablespoon of batter into each muffin tin.
• 7. Bake at 350° for 18-22 minutes.
• 8. Cool and serve.

WHOLE WHEAT VEGAN CHOCOLATE ZUCCHINI MINI MUFFINS

Steps:

• Preheat oven to 350°F
• Grease mini muffin pan.
• Mix ground flax seed and water and set to the side.
• Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together.
• In a separate bowl, cream flax seed mixture with applesauce and sugar.
• Add in almond milk, vanilla, zucchini.
• Stir until evenly combined.
• Add wet mixture to dry flour mixture and mix well.
• Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.