snack — kid-approved

Chocolate Zucchini Carrot Muffins

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A nutritious recipe for chocolate muffins made with shredded zucchini and carrot, baked with chocolate chips, free range eggs, and grass-fed butter. | nelliesfreerange.com
A nutritious recipe for chocolate muffins made with shredded zucchini and carrot, baked with chocolate chips, free range eggs, and grass-fed butter. | nelliesfreerange.com A nutritious recipe for chocolate muffins made with shredded zucchini and carrot, baked with chocolate chips, free range eggs, and grass-fed butter. | nelliesfreerange.com
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prep time 5 minutes
cook time 16-28 minutes
yield 16 muffins

Overview

Whether you're a kid or a grown-up, getting in your veggies for the day can sometimes seem easier said than done. But with this recipe in your back pocket, you can enjoy all the nutrients that zucchini and carrots have to offer in a sweet, satisfying package. That's right: these chocolate muffins are chock full of hidden veggies that you won't even taste!

BY:Five Marigolds

Ingredients

For the muffins:

  • 1 1/2 cups all-purpose flour (see notes)
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons Nellie’s Free Range Unsalted Butter, melted and cooled
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 2 large Nellie’s Free Range Eggs
  • 1/2 cup milk
  • 1/2 cup ripe mashed banana (about 1 large banana)
  • 1 cup shredded zucchini or carrot (see notes)
  • 3/4 cup chocolate chips

Directions

To make the muffins:

  • Preheat oven to 350F. Prepare a standard muffin tin with liners and nonstick spray.
  • Add dry ingredients to a medium bowl and whisk together until combined.
  • In a small bowl, stir together butter, honey, vanilla, eggs, milk, and mashed banana.
  • Slowly fold the wet mixture into the dry mixture until just combined.
  • Fold in shredded zucchini and/or carrot and chocolate chips until evenly distributed throughout the dough.
  • Scoop dough into the prepared muffin tin, filling each well about 3/4 full.
  • Transfer muffins to the oven and bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from oven and enjoy while warm or pack in your lunchbox to have a chocolately treat for later!

Nellie's Notes

Try giving these veggie muffins a boost of protein and whole grains by substituting 3/4 cup of the total flour for whole wheat flour.

Looking for a chocolatey, veggie-packed, dairy-free muffin option? Skip the milk and make these muffins with 1/2 cup unsweetened almond milk or your favorite dairy alternative.

These muffins come together easily using shredded zucchini, carrot, or a mix of both! For best results, press your shredded veggies with a paper towel to remove any excess moisture.

To save these nutritious muffins for future snacking, freeze in an airtight container or plastic bag. When ready to serve, reheat muffins in the microwave for 30 seconds or place inside your lunchbox to thaw and enjoy later.

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Chocolate Zucchini Carrot Muffins

Overview

Whether you're a kid or a grown-up, getting in your veggies for the day can sometimes seem easier said than done. But with this recipe in your back pocket, you can enjoy all the nutrients that zucchini and carrots have to offer in a sweet, satisfying package. That's right: these chocolate muffins are chock full of hidden veggies that you won't even taste!

BY:Five Marigolds

Ingredients

For the muffins:

  • 1 1/2 cups all-purpose flour (see notes)
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons Nellie’s Free Range Unsalted Butter, melted and cooled
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 2 large Nellie’s Free Range Eggs
  • 1/2 cup milk
  • 1/2 cup ripe mashed banana (about 1 large banana)
  • 1 cup shredded zucchini or carrot (see notes)
  • 3/4 cup chocolate chips

Directions

To make the muffins:

  • Preheat oven to 350F. Prepare a standard muffin tin with liners and nonstick spray.
  • Add dry ingredients to a medium bowl and whisk together until combined.
  • In a small bowl, stir together butter, honey, vanilla, eggs, milk, and mashed banana.
  • Slowly fold the wet mixture into the dry mixture until just combined.
  • Fold in shredded zucchini and/or carrot and chocolate chips until evenly distributed throughout the dough.
  • Scoop dough into the prepared muffin tin, filling each well about 3/4 full.
  • Transfer muffins to the oven and bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from oven and enjoy while warm or pack in your lunchbox to have a chocolately treat for later!

Nellie's Notes

Try giving these veggie muffins a boost of protein and whole grains by substituting 3/4 cup of the total flour for whole wheat flour.

Looking for a chocolatey, veggie-packed, dairy-free muffin option? Skip the milk and make these muffins with 1/2 cup unsweetened almond milk or your favorite dairy alternative.

These muffins come together easily using shredded zucchini, carrot, or a mix of both! For best results, press your shredded veggies with a paper towel to remove any excess moisture.

To save these nutritious muffins for future snacking, freeze in an airtight container or plastic bag. When ready to serve, reheat muffins in the microwave for 30 seconds or place inside your lunchbox to thaw and enjoy later.