When I start getting zucchini in my farm share, this recipe jumps to mind. It’s a delicious little snack, and it’s a fun way for my children to eat zucchini. It’s one vegetable that they don’t like in any other form, so I make this recipe a lot!
Ingredients:
1 1/4 cup gluten-free flour*
¼ cup cocoa powder
½ tsp. baking soda
½ tsp. salt
½ cup maple syrup
1/3 cup mashed banana or 1/3 cup applesauce
¼ cup coconut oil
1 egg
1 cup shredded zucchini
- Preheat the oven to 350 degrees and grease a 24-mini-muffin pan and a mini-loaf pan.
- Sift the dry ingredients into a small bowl.
- In a large bowl, mix the wet ingredients together and then add the dry ingredients. Stir together to combine, and then fold in the zucchini.
- Bake the mini-muffins for 20-25 minutes and the mini-loaf for 45 minutes. Alternately, if you have 2 mini-muffin pans, bake the whole batch in mini-muffin form.
- Cool on a wire rack.
Price Breakdown
This recipe costs $3.96 to make, or $.33 per serving. A serving is made up of 3 mini-muffins or ¼ of the small loaf. This is a delicious, nutritious, affordable snack that you can feel good about giving to your children (if you don’t eat them all yourself first).
*My gluten-free flour mix is 4 parts brown rice flour, 2 parts tapioca flour, 1 part potato starch, and ½ tsp. xanthan gum for every cup of flour.
Linking to Ingredient Spotlight, Fresh Bites Friday, Farm Girl Friday, Monday Mania, Melt in Your Mouth Monday, Fat Tuesday, Allergy Free Wednesday, Gluten-Free Wednesdays, Frugal Days, Sustainable Ways, Healthy 2Day Wednesday, What’s in the Box?
Look delicious! I love zucchini bread, so I am sure I would like these treats as well
Everything is better with chocolate!
I am hungry now!
Great idea for my kid’s lunches! We make chocolate zucchini bread when zucchini is in season, but it never occured to me to make muffins with the recipe. Duh. Thanks!
I hope they like it!
YUM. I am printing this recipe!
Great! I noticed there is a typo in the recipe – I said coconut milk but I meant coconut oil. Sorry about that.
Thank you for letting me know.
My last chocolate zucchini muffin batch didn’t come out so good, it actually had a “fishy” taste (no way I was gonna post about THAT!) Your recipe sounds good with the addition of the banana and coconut milk, though. I think it was just me any my zucchini!
Fishy and zucchini bread don’t sound like a great combination. Thanks for mentioning the coconut milk. I actually meant coconut oil, so I have corrected that in the recipe. But now I want to try it with coconut milk instead!
One of my colleagues makes courgette (zucchini) cake and I agree that it is delicious!
Do you have to use gluten-free flour?
No – wheat flour will work just as well.
These look yummy. I love mini muffins.
Hi! My name is Ashley and I’m interning with the Meal Makeover Moms this week. Thanks for breaking down the pricing of these simply, affordable and I’m sure delicious muffins! It would surly make for a nice treat in any kid’s lunch box!
Love zucchini, and chocolate! Definitely on the “to make” list!
Stopping in from Dandelion House Farmgirl Blog Hop. I love this recipe! Anything that has chocolate, zucchini, and coconut oil in it is worth a try! YUM!
Thanks, Becky! It is a great combination.
These look wonderful! Can’t wait to try them when my zucchini crop comes in (as long as the deer don’t eat them first!).
Good luck – I hope you get there before the deer!
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These look delicious. I’d bet they would be good with chocolate chips or even cinnamon chips.
They’re wonderful with chocolate chips. Just put a few chips on top of each muffin.
I love zucchini bread, can’t wait to try this recipe– it sounds great! Thanks for helping to celebrate the 1 year anniversary of ReDux.
Molly Jones
Intern for ReganMillerJones, Inc.
Mini muffins are a great size for kids and adding chocolate to zucchini is a great way to get them to eat it. Thanks for sharing this at Gluten-Free Wednesdays.
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