Chocolate Zucchini Bread Bites

Name: Chocolate Zucchini Bread Bites
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Yield: 48
Ingredients: 3/4 teaspoon baking soda; 1/4 cup canola oil; 9.5 oz dark chocolate, coarsely chopped, divided; 1 tablespoon corn syrup; 1 large egg; 1 1/4 cups all-purpose flour; 3 tablespoons heavy cream; 1/4 teaspoon salt; 1/3 cup sour cream; 1/2 cup sugar; 1/2 teaspoon vanilla extract; 1 1/2 cups grated zucchini

Recipe GLPR32a32ede958c0b

Snack

45 min

73 cal

Servings: 48

Microwave

Oven

SNAP eligible

Tender, moist mini muffins made with grated zucchini and dark chocolate, topped with a rich, silky chocolate glaze. These bite-sized treats are perfect for breakfast, brunch, or dessert, delivering intense chocolate flavor with a subtle vegetable moistness inside.

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Ingredients

3/4 teaspoon baking soda

1/4 cup canola oil

9.5 oz dark chocolate, coarsely chopped, divided

1 tablespoon corn syrup

1 large egg

1 1/4 cups all-purpose flour

3 tablespoons heavy cream

1/4 teaspoon salt

1/3 cup sour cream

1/2 cup sugar

1/2 teaspoon vanilla extract

1 1/2 cups grated zucchini

Directions

Preheat your oven to 350°F (175°C). Spray miniature muffin cups with nonstick cooking spray or insert mini muffin liners into each cup.
Place half of the coarsely chopped dark chocolate into a microwave-safe bowl. Microwave on 50% power for 1 minute, then stir. Continue microwaving in 30-second intervals at 50% power, stirring between each interval, until the chocolate is completely melted and smooth. Remove from microwave and let cool to room temperature.
In a separate bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside. In a large mixing bowl, combine the sugar, canola oil, egg, and vanilla extract. Mix until well blended.
Fold the cooled melted chocolate into the wet ingredients and mix until fully combined.
Add the sour cream to the chocolate mixture and stir until completely blended.
Add the reserved dry ingredients to the chocolate mixture and fold gently until just blended. Do not overmix.
Fold the grated zucchini into the batter until evenly distributed. Fill each miniature muffin cup about 3/4 full with batter.
Bake for 12 minutes, until a toothpick inserted into the center of a bite comes out clean. Allow the bites to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
While the bites cool, prepare the chocolate glaze. Place the remaining half of the chopped dark chocolate in a small glass bowl and set aside. In a separate small microwave-safe bowl, combine the heavy cream and corn syrup. Microwave until the cream just begins to boil, about 30 seconds.
Pour the hot cream mixture over the reserved chocolate. Let it sit undisturbed for 3 minutes to allow the residual heat to soften the chocolate.
Whisk the chocolate and cream mixture together until smooth and glossy. If the chocolate is not fully melted, microwave the glaze for an additional 10 seconds at 50% power and whisk again.
Dip the top of each cooled chocolate zucchini bite into the chocolate glaze, allowing excess glaze to drip off. Place on a clean surface or parchment paper and allow the glaze to set before serving.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is a pantry staple or produce aisle standard at Charlotte grocers—zucchini is plentiful and cheap year-round here. At roughly 8–10 cents per bite, cost per serving is honest and driven mainly by chocolate and oil, both reasonable. The stated 45 minutes is realistic for mixing, baking, and cooling, with no fussy technique. A yield of 48 means it's a batch bake that suits meal prep or a potluck, and these reheat well in the oven, making leftovers practical for weekday snacking or lunchboxes.