Description
These chocolate chip zucchini muffins are moist, chocolatey, and secretly packed with veggies—making them a perfect snack or breakfast treat. With just the right balance of sweetness and texture, they’re easy to bake, kid-approved, and freezer-friendly. A great way to enjoy your garden zucchini without anyone noticing the greens!
Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1 large egg
1/2 cup vegetable or canola oil
1/4 cup milk
1 tsp vanilla extract
1 cup shredded zucchini, moisture squeezed out
1/2 cup chocolate chips (plus extra for topping)
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
Shred zucchini and squeeze out excess moisture using paper towels.
In a large bowl, whisk together flour, sugar, cinnamon, baking powder, and salt.
In another bowl, whisk egg, oil, milk, and vanilla until smooth.
Add wet ingredients to dry and stir until just combined.
Fold in zucchini and chocolate chips.
Divide batter between 11 muffin cups, filling each about 3/4 full.
Top with additional chocolate chips, if desired.
Bake for 22–25 minutes or until a toothpick inserted comes out clean.
Cool for a few minutes in the pan, then transfer to a wire rack.
Notes
Don’t skip squeezing the zucchini—excess moisture can ruin texture.
For extra chocolate, use mini chips or a mix of dark and milk chocolate.
Add chopped nuts for crunch.
These muffins are great for kids’ lunches or quick breakfasts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American