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Zucchini Chocolate Chip Muffins

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These zucchini chocolate chip muffins are a delicious way to start the day!
chocolate chip zucchini muffins on cutting board
How do you get kids to overlook the green vegetable in their muffin? Add chocolate chips! This easy zucchini chocolate chip muffin recipe is a delicious twist on traditional zucchini muffins and it is a very forgiving recipe, so feel free to have your kids help you make it.
They are flavored with both chocolate chips and cinnamon which lends a faint Mexican cocoa flavor to the muffins. However, if you don’t like the cinnamon, you can leave it out and then double the vanilla extract.

Zucchini Chocolate Chip Muffins Recipe

Ingredients:

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 1/2 cup canola oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cup all-purpose flour (or use my gluten-free cake flour mix)
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup shredded zucchini
  • 1/2 cup chocolate chips + extra to sprinkle on top prior to baking

Directions:

  1. Preheat the oven to 350 degrees and line a 12 count muffin tin with cupcake liners.
  2. Combine the sugar, egg, oil, cinnamon, milk, and vanilla.
  3. Fold in the flour, baking soda, and baking powder to the wet ingredients and stir until combined.
  4. Then stir in the shredded zucchini and the chocolate chips.
  5. Fill each muffin well about 3/4 full with batter and sprinkle a few extra chocolate chips on top prior to baking.
  6. Bake for 20-25 minutes.
  7. Remove from the oven and let cool.
Makes approximately 16 muffins
homemade zucchini chocolate chip muffins

Printable Recipe for Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins
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4 from 1 vote

Zucchini Chocolate Chip Muffins

This Zucchini Chocolate Chip Muffins recipe is a delicious twist on traditional zucchini muffins!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Calories 178kcal

Ingredients

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 1/2 cup canola oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup shredded zucchini
  • 1/2 cup chocolate chips + extra to sprinkle on top prior to baking

Instructions

  • Preheat the oven to 350 degrees and line a 12 count muffin tin with cupcake liners.
  • Combine the sugar, egg, oil, cinnamon, milk, and vanilla.
  • Fold in the flour, baking soda, and baking powder to the wet ingredients and stir until combined.
  • Then stir in the shredded zucchini and the chocolate chips.
  • Fill each muffin well about 3/4 full with batter and sprinkle a few extra chocolate chips on top prior to baking.
  • Bake for 20-25 minutes.
  • Remove from the oven and let cool.

Notes

*Makes approximately 16 muffins

Nutrition

Calories: 178kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 79mg | Potassium: 72mg | Sugar: 13g | Vitamin A: 65IU | Vitamin C: 2.6mg | Calcium: 23mg | Iron: 0.7mg

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.