This post is sponsored in conjunction with #Choctoberfest . I received complimentary product from sponsor companies to aid in the creation of the #Choctoberfest recipes. All opinions are mine alone.
Raise your hand if you’re raising a strong-willed child! I love my daughter immensely, but sometimes I swear she just wants to push my buttons.
For example, her 3-year-old preschool class lets you sign up to bring a snack on Fridays. What did she insist she wanted to bring? Spicy pizza muffins.
For the record, I have never made any spicy pizza muffins. Nor do I think she would eat them – never mind serving them to a group of 3-year olds.
After much, much negotiation, we settled on chocolate muffins instead.
And of course, I snuck in some zucchini – because what preschooler can’t use a little more vegetables in their life? If you use the fine side of a box grater, the zucchini will be nearly undetectable in this recipe.
These fluffy muffins are perfectly fluffy and just the right size for little hands. They feature two types of Imperial Sugar – brown and white – for just the right amount of sweetness. You could also mix in mini chocolate chips or chopped nuts if that’s your thing – but they’re really good just the way they are!
For even more fun, make sure you check out Imperial Sugar‘s Scary Scramble contest going on now! They’re dropping clues and you can identify the recipe for a chance to win fun prizes!
This is the first chocolate-inspired post I’ll be sharing this week – and there’s lots of other chocolate goodness happening in the blog world! You can see what the other #Choctoberfest bloggers are making today here —>
And don’t forget to enter the #Choctoberfest giveaway here, featuring prizes from Imperial Sugar and others! —>
Chocolate Zucchini Mini Muffins
Makes 2 dozen mini muffins
1/2 cup vegetable oil
2 large eggs
1/2 cup Imperial Sugar granulated sugar
1/2 cup Imperial Sugar light brown sugar
2 tsp. vanilla
1 1/2 cups finely shredded zucchini (about 2 zucchini)
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat the oven to 350 degrees. Spray a mini muffin pan with nonstick spray and set aside.
In a large bowl, whisk together the oil, eggs, sugars, and vanilla until well combined. Stir in shredded zucchini until evenly combined.
In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Fill mini muffin pans 3/4 well full. Bake for 18-22 minutes, until a knife inserted comes out clean. Let cool for a few minutes, then transfer to a cooling rack to cool completely.
adapted from Together as a Family