• Christina Iaboni

Mini Whole Wheat Zucchini Muffins with Good Pantry Foods Chocolate Buttercream

This post was sponsored by Good Pantry Food, however as always, all opinions are genuine.

Baking with zucchini has been a long-standing summer tradition in my family. My grandparents have a large garden and grow tons of zucchini with lots to share and we all use my grandmother’s recipes to make zucchini muffins or zucchini loaves. Over the years I have tweaked her zucchini muffin recipe to make it a bit healthier by using whole wheat flour, less oil and less sugar.

Since we have been at home more the last several months, I have had more opportunities to get my daughter involved in the kitchen and I love making family recipes with her. I partnered with my friends at Good Pantry Foods to add an extra touch of something sweet and fun to these muffins by topping them with some of their delicious chocolate buttercream. The chocolate and zucchini combination goes so well and we had a blast making these. These muffins are perfect bite-sized snack to satisfy that sweet tooth.

Good Pantry Foods uses 100% real butter in their buttercream and no artificial ingredients making it my top choice for prepared icing. There was a time when I would make everything from scratch but with two little kids, I opt for convenience more often but I won’t sacrifice quality, which I why I choose their buttercream.

Here is my recipe – I hope you try it and get your kids involved too!

Mini Whole Wheat Zucchini Muffins


2 cups of whole wheat flour ½ cup of granulated sugar 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 egg ½ cup milk 1/3 cup canola oil 2 tbsp. lemon juice 2 cups of shredded zucchini, drained in a sieve 1 Tub of Good Pantry Chocolate Buttercream


1. Preheat oven to 400°F. Grease or paper-line 36 mini muffin cups (or this recipe makes 12 large muffins).

2. Combine the flour, sugar, baking powder, baking soda, and cinnamon in a mixing bowl.

3. Beat egg with milk, oil, and lemon juice in a small bowl.

4. Pour liquid ingredients over the dry. Add zucchini. Mix until just combined.

5. Spoon batter into muffin tins until they are about 2/3 full.

6. Bake for 10-12 minutes, or until lightly browned.

7. Let cool completely and frost with chocolate buttercream.


4 views0 comments