Description
These Zucchini Chocolate Chip Muffins are moist, fluffy, and perfectly sweet with a hidden boost of veggies! They’re great for breakfast, snack time, or dessert—and picky eaters won’t even know they’re loaded with zucchini.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium)
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven: Preheat to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Mix wet ingredients: In another bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla until smooth.
- Combine & fold: Add wet ingredients to dry ingredients and stir until just combined. Fold in grated zucchini and chocolate chips.
- Fill muffin tin: Divide batter evenly into muffin cups, filling about 3/4 full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & enjoy: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For added texture, fold in chopped walnuts or pecans. These muffins freeze well—just cool completely before storing in a freezer-safe bag.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 16g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: zucchini chocolate chip muffins, moist zucchini muffins, hidden veggie muffins, kid friendly snack