Chocolate Veggie Muffins Recipe With Store, Tips and Variations

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Ava Rose

Looking for a way to sneak veggies into your toddler’s snack? These Chocolate Veggie Muffins are the answer.

They’re soft, chocolatey, and packed with hidden veggies like zucchini or carrots. Perfect for busy parents, childcare providers, or preschool teachers. Little ones won’t even notice the veggies.

Try adding double chocolate for more yum or mix in some spinach for a green twist. These muffins are quick, simple, and guaranteed to become a family favorite.

Why You Will Love This Recipe

These muffins are the perfect balance of healthy and delicious. Packed with hidden veggies and chocolate, they’re sure to please everyone.

Sneaky veggies in every bite (zucchini or carrots!)
Chocolatey goodness that kids will love
Quick and easy to make, with simple ingredients
Great for breakfast, snacks, or lunch boxes
Perfect for picky eaters who need a veggie boost
Freezes well for later, so you can make a batch ahead
Soft, moist, and toddler-friendly

What You Need To Make This Recipe

You only need a few simple ingredients:

1 cup of flour 1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
1/2 cup brown sugar
2 eggs
1/2 cup milk
1/4 cup oil
1 tsp vanilla extract
1 cup grated zucchini or carrots
1/4 cup chocolate chips

How to Make Chocolate Veggie Muffins

Preheat your oven to 180°C (350°F). Line a muffin tray with paper cups.
In a bowl, mix all the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, milk, oil, and vanilla together.

Steps by steps Instruction for Chocolate Veggie Muffins

Stir in the grated veggies.
Slowly mix the wet ingredients into the dry ones. Stir gently.
Add chocolate chips and mix again.
Fill each muffin cup about 3/4 full with the batter.
Bake for 18–20 minutes. Check with a toothpick. If it comes out clean, they’re ready!
Let the muffins cool before serving.

How to Store

Room Temperature: Keep the muffins in an airtight container for 2–3 days.
Fridge: Store them in the fridge for up to 5 days.
Freezer: Freeze in a zip bag for up to 3 months.

Tip: Warm them up in the microwave for a few seconds for that fresh-baked taste.

Best Tips For Success

Chocolate Veggie Muffins in Muffins Tray

These tips will help you make the perfect chocolate veggie muffins every time. Follow these simple steps for soft, fluffy, and delicious results. I use these tricks to make sure they turn out just right!

Use ripe veggies because the softer the zucchini or carrots, the better.
Don’t overmix the batter. Mix until everything is just combined.
Fill muffin cups only 3/4 full so they rise perfectly.
Add extra chocolate chips on top for a pretty finish and more chocolate flavor.

Tip: Let the muffins cool for a few minutes before serving to avoid hot chocolate bits.

Try out more Toddlers-friendly Muffins like Cottage Cheese Muffins, Banana Blueberry Oat Muffins ,Raspberry Muffins and muffins with hidden veggies likes Spinach Muffins and many more..

Chocolate Veggie Muffins Variations

You can easily customize these muffins to fit your family’s tastes. Add different ingredients or try new flavors to keep things exciting. Here are some tasty twists you can try.

Banana Carrot Muffins

Add 1/2 cup of grated carrots to the batter. It sneaks in a veggie without changing the taste. The muffins stay super soft and moist. Kids won’t even notice the carrots.

For more check out our Banana Carrot Muffins Recipe

Double Chocolate Veggie Muffins

Add 2 tablespoons of cocoa powder to the batter for extra chocolate flavor. Stir in 1/2 cup of grated zucchini or carrots. They’ll stay hidden and make the muffins super moist. Toss in a few extra chocolate chips on top before baking.

Chocolate Spinach Muffins (Toddler-Friendly)

Blend 1 cup of fresh spinach with the milk before adding it to the batter. It turns the muffins a fun green color but keeps the chocolate taste. Kids won’t even notice the veggies. Great for picky eaters who avoid greens.

Chocolate Berry Muffins

Add 1/2 cup of mashed berries like strawberries or blueberries to the batter. The fruit adds a burst of sweetness and moisture. It’s a great way to use up extra berries you have at home. The muffins are still chocolatey, but the berries add a yummy twist.

Chocolate Veggie Muffins

Recipe by Ava Rose

They’re soft, chocolatey, and packed with hidden veggies like zucchini or carrots. Perfect for busy parents, childcare providers, or preschool teachers. Little ones won’t even notice the veggies.

Course: Muffins, Breakfast, Hidden VeggiesCuisine: American

Servings: 12

servings

Prep time

minutes

Cooking time

minutes

Calories

190

kcal

Total time

minutes

Ingredients

1 cup flour 1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
1/2 cup brown sugar
2 eggs
1/2 cup milk
1/4 cup oil
1 tsp vanilla extract
1 cup grated zucchini or carrots
1/4 cup chocolate chips

Directions

Preheat your oven to 180°C (350°F). Line a muffin tray with paper cups.
In a bowl, mix all the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, milk, oil, and vanilla together.
Stir in the grated veggies.
Slowly mix the wet ingredients into the dry ones. Stir gently.
Add chocolate chips and mix again.
Fill each muffin cup about 3/4 full with the batter.
Bake for 18–20 minutes. Check with a toothpick. If it comes out clean, they’re ready!
Let the muffins cool before serving.