Description
Chocolate Chip Zucchini Muffins are the ultimate feel-good treat—moist, fluffy, and sneakily veggie-packed. With warm cinnamon spice and sweet chocolate chips, these muffins are perfect for breakfast, snack time, or a quick dessert. Kid-approved, freezer-friendly, and ready in just 35 minutes!
Ingredients
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1½ cups all-purpose flour (180 g)
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¾ cup sugar (150 g)
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1 tsp ground cinnamon (5 ml)
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1 tsp baking powder (5 ml)
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¼ tsp salt (1.25 ml)
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1 large egg
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½ cup vegetable or canola oil (120 ml)
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¼ cup milk (60 ml)
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1 tsp vanilla extract (5 ml)
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1 cup shredded zucchini (approx. 120 g), excess moisture removed
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½ cup chocolate chips (90 g), plus extra for topping
Instructions
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Preheat oven to 350°F (177°C). Line a muffin pan with 11 paper liners.
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Grate zucchini and squeeze out excess moisture using a cloth or paper towel.
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In a large bowl, whisk together flour, sugar, cinnamon, baking powder, and salt.
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In another bowl, beat together the egg, oil, milk, and vanilla extract.
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Add wet ingredients to dry and mix until just combined.
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Fold in the zucchini and chocolate chips.
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Spoon batter into liners evenly and top with extra chocolate chips.
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Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Squeezing zucchini is essential to avoid soggy muffins.
Sub half the flour with whole wheat for a healthier version.
Use almond or oat milk for dairy-free options.
Freeze extra muffins individually and reheat for a quick snack.
Try other mix-ins like walnuts or cranberries.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American