Zucchini Brownie Muffins

Zucchini Brownie Muffins

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Zucchini Brownie Muffins

Our Zucchini Brownie Muffins are a delicious morning or afternoon tea treat – perfect for fussy eaters with the hidden zucchini, but still sweet enough to be classified as a treat.

This recipe was provided by our wonderful Chef Vinaya at Guardian Rouse Hill OOSH.

Serves 6 to 8


  • 1/4 cup vegetable oil
  • 3/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup shredded zucchini


    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan or use muffin liners.
    2. In a large bowl, mix the oil, sugar, and vanilla extract until well blended.
    3. Combine the flour, cocoa powder, baking soda, and salt; stir into the sugar mixture.
    4. Fold in the shredded zucchini.
    5. Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full.
    6. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted into the centre comes out clean.
    7. Allow muffins to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

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