These double chocolate ZUCCHINI CARROT muffins are a great way to use up fresh zucchini and carrots…and taste a lot like the frozen store-bought version.

Thank you to Nellie’s Free Range Eggs for sponsoring this post, Chocolate Zucchini Carrot Muffins.

If you love those veggie muffins you can buy in the freezer section at your local grocery store – I have a treat for you! I’ve perfected a recipe for moist, delicious, nutrient-packed muffins that are made with a banana and a full cup of vegetables.

Eat them fresh out of the oven, freeze and reheat in the microwave for 30 seconds, or pop in lunchboxes in the morning for a tasty lunchtime snack!

This summer our garden gave us ample zucchini, and I have been exploring creative new ways to use it without feeling like we’re eating the same thing every day.

A great way to preserve excess zucchini is to shred and freeze it in 1 cup or 1/2 cup increments – which is perfect for this recipe! You can do the same with carrots, which I happen to use in this recipe!

Tips for baking with zucchini:

• • When shredding zucchini, make sure to leave the skin for its fiber and vitamins. The texture disappears in the baking process!

  • This recipe is a great way to use garden zucchini. Shred zucchini and store in the freezer in ½ C. and 1 C. increments for future use.

  • Frozen zucchini has a high water content. Be sure to thaw shredded zucchini completely and ring excess moisture before baking.

  • If you don’t have carrots, substitute using 1 cup (total) shredded zucchini

Start by whisking together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl

Then, in a separate small bowl, combine butter, eggs, milk, mashed banana, and vanilla extract.

We bake exclusively with Nellie’s Free Range Eggs, because they bake up perfectly every time. They have those delicious yellow yolks because they come from happy hens that are raised on free range farms.

healthy swaps

• • If you don’t have a ripe banana on hand, substitute with 1/2 C. unsweetened applesauce

  • If you prefer, substitute half of the flour mixture for 3/4 C. wheat flour

  • 1/2 C. unsweetened almond milk can be substituted for dairy milk

Fold the wet mixture into the dry mixture until just combined. Then, add 1/2 cup shredded carrots, 1/2 cup shredded zucchini (with any excess moisture removed) and chocolate chips. 

Stir until evenly combined.

I like to lightly spray my paper cupcake liners with oil or baking spray.

Evenly fill 16 cupcake wells about 3/4 full.

Bake at 350° for 16-18 minutes, or until a toothpick inserted into the center comes out clean.

These are delicious right out of the oven, but can also be frozen and reheated for 30 seconds for chocolatey, fruit and veggie packed goodness.

This is also fantastic for popping in kids’ lunchboxes in the morning—they are thawed and ready to eat by lunch!

Chocolate Zucchini Carrot Muffins

Yield: 16

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

These double chocolate veggie muffins are a great way to use up fresh zucchini and carrots, and are a great substitute for your favorite frozen store bought version. These are packed with nutrition thanks to the addition of a banana and a full cup of vegetables. Eat them fresh out of the oven, or freeze and reheat in the microwave for 30 seconds.

Print

Ingredients

• 1 1/2 C. Flour. (If desired, substitute 3/4 C. with whole wheat flour)
• 1/2 C. Cocoa powder
• 2 tsp. Baking powder
• 1 tsp. Baking soda
• 1/2 tsp. Salt
• 2 Tbsp. Nellie’s Free Range Unsalted Butter, melted then brought to room temperature
• 1/2 C. Honey
• 1 tsp. Vanilla extract
• 2 Nellie’s Free Range Eggs
• 1/2 C. Ripe mashed banana (1 large banana)
• 1/2 C. Milk (unsweetened almond milk also works)
• 1 C. Shredded or finely cut zucchini and/or carrot, pressed with a paper towel to remove excess moisture
• 3/4 C. Semi sweet chocolate chips

Instructions

1. In a medium bowl, whisk together dry ingredients
2. In a separate small bowl, combine butter, honey, eggs, milk, vanilla and mashed banana.
3. Fold wet mixture into dry mixture slowly until just combined.
4. Fold in zucchini and chocolate chips until evenly combined
5. Lightly spray cupcake liners with oil or cooking spray
6. Fill each muffin well about 3/4 full
7. Bake at 350° for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Notes

• Shred excess zucchini and store in the freezer for future use.
• Frozen zucchini has a high water content. Be sure to thaw completely and ring excess moisture before baking.
• If you don't have carrots, this recipe works using just 1 cup shredded zucchini.