We just started getting some freezer meals and snacks together for when baby number 2 arrives in a few short weeks (5 weeks away from my due date!). Muffins are one of my favorite snacks to have in the freezer because my husband and I like them, and so does my picky toddler- which is saying a lot. They freeze well, reheat quickly, and are a great way to sneak in some veggies. We enjoyed half of these over the past few days and I froze the other half to have on hand for after baby arrives.
These One-Bowl Chocolate Zucchini Muffins come together in a snap, and are made with healthier ingredients like whole wheat flour, applesauce, and obviously- zucchini. BUT, they aren’t TOO healthy- they will still please your kiddos because they do contain some sugar and chocolate chips for sweetness! They literally taste like chocolate cupcakes!
Connor helped me make these- muffins are one of my favorite things to make with him because they are made in one bowl and bake quickly- so less dishes for me and Connor can taste one without having to wait forever for them to bake and cool.
If you make these One-Bowl Chocolate Zucchini Muffins, let me know by leaving a comment! And as always, make sure you’re following Busy Girl Healthy World on Instagram for daily healthy food and lifestyle inspiration!
Looking for more muffin recipes?
Try these other favorites!
Gluten-Free Blueberry Coconut Muffins (GF)
Active Time: 15 minutes Total Time: 35 minutes
Serves: 12 servings
1/4 cup unsalted butter
1/3 cup unsweetened applesauce
1/2 cup coconut sugar (or brown sugar)
1 teaspoon vanilla extract
2 large eggs
1 cup whole wheat flour (or all-purpose flour)
1/2 cup cacao powder (or cocoa powder)
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cups shredded zucchini
1/2 cup chocolate chips
Preheat oven to 350 degrees F. Spray standard-size muffin tin with cooking spray, or line with paper liners and set aside.
In a large microwave-safe mixing bowl, heat the butter until just melted. Pour in the applesauce and coconut sugar and wisk to combine. Add the vanilla extract and eggs and wisk again.
Add all dry ingredients to the bowl (flour, cacao, baking soda, salt) and mix until just combined. Do not overmix.
Fold in the shredded zucchini and chocolate chips.
Evenly distribute batter into the 12 cups of prepared muffin tin (I use an ice cream scoop for uniform muffins).
Bake in preheated oven for 20 minutes, or until tops of muffins spring back when touched and a toothpick inserted into the middle of the muffin comes out clean (some chocolate from the melted chips is fine- you just don’t want to see batter).
Allow to cool for a few minutes before removing from muffin tin. Cool completely before storing in a sealed container at room temperature.
Muffins will keep for 3-4 days. (To freeze: Once cooled, wrap muffins individually in plastic wrap and then place them in a freezer bag. To reheat: Remove from bag and plastic wrap, microwave for 30-45 seconds).
Nutrition Information per serving (1 muffin):
Calories: 179 Fat: 8g Carbs: 25g Protein: 4g Sodium: 155mg Sugar: 15g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.