These mini-muffin brownies are perfect for an afterschool treat or healthy dessert. They stay moist with a secret ingredient--zucchini, which melts into each bite right alongside the chocolate chips, giving them a nutritional boost that you won't even notice.

Hilary Meyer
Source:, February 2018


Recipe Summary

25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line a mini-muffin pan with paper liners.

  • Melt butter in a large saucepan over medium-low heat. Remove from heat. Add unsweetened chocolate and stir until melted. Add sugar and salt; stir until well combined. Stir in zucchini and vanilla. Add eggs, one at a time, mixing vigorously after each addition. Fold in flour until almost incorporated. Fold in chocolate chips. Using about 2 tablespoons per cup, spoon the batter into the prepared cups. They will be full.

  • Bake until the brownie bites are firm to the touch and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove the brownie bites to a wire rack when cool enough to handle.

Nutrition Facts

293 calories; protein 4.4g 9% DV; carbohydrates 34g 11% DV; exchange other carbs 2.5; dietary fiber 3.3g 13% DV; sugars 22.9g; fat 16.6g 26% DV; saturated fat 10g 50% DV; cholesterol 51.5mg 17% DV; vitamin a iu 301.1IU 6% DV; vitamin c 1.7mg 3% DV; folate 10.6mcg 3% DV; calcium 21.7mg 2% DV; iron 3.5mg 19% DV; magnesium 46mg 16% DV; potassium 170.7mg 5% DV; sodium 65.8mg 3% DV; thiaminmg 3% DV; added sugar 6g.