Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Chocolate muffins with a little veggie goodness tucked inside! These Chocolate Zucchini Muffins combine rich cocoa, fresh zucchini, and Cerebelly’s Broccoli Pear Purée for a deliciously chocolatey treat. Made with wholesome oats and naturally sweetened with banana, they're perfect for breakfast, lunchboxes, or an easy grab-and-go snack for the whole family.

Chocolate Zucchini Muffins Recipe

Fran Allen
Servings

12

Prep Time

10 minutes

Cook Time

15 minutes

Category

Dessert

Cerebelly’s Broccoli Pear Purée blends into the chocolate muffin batter, adding moisture and a hint of fruity sweetness alongside the zucchini and banana for a soft, tender bite.
Cerebelly Chocolate Zucchini Muffins

Ingredients

  • 1 cup grated zucchini, (no need to squeeze out moisture)
  • 1 Cerebelly Broccoli Pear puree pouch
  • 1 ripe banana (or ¼ cup maple syrup for sweetness)
  • 1/4 cup Greek yogurt
  • 1/4 cup avocado oil, or melted coconut oil
  • 1 egg (or flax egg for egg-free)
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup mini dark chocolate chips, (or omit for no added sugar)

Directions

  1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a high-speed blender, add banana, zucchini, Cerebelly pouch, yogurt, oil, egg, and vanilla. Blend until smooth.
  3. Add oats, cocoa powder, baking soda and baking powder. Blend again until combined and smooth.
  4. Spoon batter into the muffin tin, filling each about ¾ full and top with chocolate chips.
  5. Bake for 12–15 minutes (mini muffins) or 18–20 minutes (regular size), until a toothpick comes out clean.
  6. Let cool before serving. Store in the fridge for 3 days or freeze for up to 3 months.

Related Articles