The Best Brownie Bites Recipe for Picky Eaters (Secret Veggie Edition)
These 23-minute brownie bites pack a full cup of hidden zucchini into fudgy, chocolatey perfection that even picky eaters devour. With just one bowl and simple pantry ingredients, you'll get 24 mini brownie bites that taste EXACTLY like the Costco version you remember, but way healthier. No one will guess there are veggies hiding inside these tender, melt-in-your-mouth treats.
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Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ cup granulated or brown sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup avocado oil
- ¼ cup milk
- 1 cup shredded zucchini don't squeeze out moisture
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips plus extra for topping
Instructions
- Preheat your oven to 350°F and grease a 24-cup mini muffin pan with nonstick spray or butter.
- In a large bowl, whisk together the 1 cup flour, 2 tablespoons cocoa powder, ½ cup sugar, ¾ teaspoon baking soda, and ½ teaspoon salt until evenly combined.
- Add the ¼ cup oil, ¼ cup milk, 1 cup shredded zucchini (with its moisture), and 1 teaspoon vanilla extract to the dry ingredients. Stir with a spatula just until the batter comes together with no dry flour visible.
- Fold in the ½ cup mini chocolate chips until evenly distributed throughout the batter.
- Fill each mini muffin cup about ¾ full with batter, using about 1 tablespoon per cup. Sprinkle extra chocolate chips on top of each muffin.
- Bake for 12 to 15 minutes until the tops spring back when lightly touched and a toothpick inserted into the center comes out with just a few moist crumbs. Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. These muffins freeze beautifully for up to 3 months.
Oil Substitution: Replace avocado oil with melted coconut oil, vegetable oil, or melted butter if preferred.
Sugar Options: Brown sugar creates a slightly deeper, molasses flavor while granulated sugar keeps them lighter. Both work equally well.
Standard Muffins: This recipe makes 12 standard-size muffins. Bake for 18 to 22 minutes at the same temperature.
Zucchini Prep: Use the large holes on a box grater to shred the zucchini. The moisture from the zucchini keeps these muffins extra tender, so don't squeeze it out.
Dairy-Free: Use any plant-based milk like almond, oat, or soy milk in place of regular milk
Nutrition
Calories: 78kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 87mgPotassium: 30mgFiber: 0.4gSugar: 7gVitamin A: 23IUVitamin C: 1mgCalcium: 10mgIron: 0.4mg
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