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
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1 1/2 cups all-purpose flour
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3/4 cup granulated sugar
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1 tsp ground cinnamon
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1 tsp baking powder
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1/4 tsp salt
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1 large egg
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1/2 cup vegetable or canola oil
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1/4 cup milk
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1 tsp vanilla extract
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1 cup shredded zucchini, moisture squeezed out
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1/2 cup chocolate chips (plus extra for topping)
Instructions
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Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
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Shred zucchini and squeeze out excess moisture using paper towels.
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In a large bowl, whisk together flour, sugar, cinnamon, baking powder, and salt.
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In another bowl, whisk egg, oil, milk, and vanilla until smooth.
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Add wet ingredients to dry and stir until just combined.
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Fold in zucchini and chocolate chips.
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Divide batter between 11 muffin cups, filling each about 3/4 full.
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Top with additional chocolate chips, if desired.
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Bake for 22–25 minutes or until a toothpick inserted comes out clean.
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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