Chocolate Zucchini Muffins

breakfast dessert pickyeater snack toddlerfood

These muffins are the perfect way to add some hidden veg inside a treat. They taste delicious and can be frozen to use in packed lunches

1 medium zucchini, skin-on, grated
1 over-ripe banana
80g butter
80g soft brown sugar
1 cup self raising flour
2 eggs
1 tsp vanilla essence
1/4 cup dark choc chips -
1/4 cup cocoa powder
1/4 cup milk
1. Preheat oven to 200degC
2. Put zucchini in food processor and blend for a few seconds. Remove, and squeeze out as much liquid as you can using a mesh sieve or tea towel.
3. Put butter and sugar in food processor and blend till creamy.
4. Add the zucchini, banana and eggs stopping to scrape down the sides when needed
5. Add the rest of the ingredients and pulse some more
6. Spoon into muffin moulds and bake for 8 minutes at 200C and 8 minutes at 180C or until skewer comes out clean
7. Allow to cool on wire rack
Makes about 16 muffins
Recipe adapted from

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