Sneak extra vegetables into your family’s breakfast with these delicious Chocolate Chip Zucchini Muffins! Made with whole wheat flour and packed with garden-fresh zucchini, these treats are perfect for using up your summer harvest.
At just 148 calories per muffin and ready in only 26 minutes, these wholesome treats make the perfect grab-and-go breakfast or afternoon snack. The combination of cocoa powder and chocolate chips creates rich chocolate flavor while the zucchini adds incredible moisture.
Why You’ll Love This Recipe
- Lower calorie – only 148 calories per muffin
- Quick and easy – just 10 minutes prep time
- Healthier option – whole wheat flour and hidden vegetables
- Perfectly moist – zucchini creates the ideal texture
- Kid-approved – they’ll never taste the veggies!
- Customizable – substitute blueberries for chocolate chips
Baker’s Tips:
- Squeeze that zucchini! Remove excess moisture for the best texture
- Skip paper liners – use non-stick spray instead for easy removal
- Pack zucchini tightly when measuring for consistent results
- Substitute half the butter with applesauce for even healthier muffins
Look for ingredients for these wholesome muffins at The Greensted in downtown Zumbrota! Pick up fresh local zucchini, whole wheat flour, and quality chocolate chips to make these family favorites.
Perfect for: Breakfast on-the-go, school lunches, using garden zucchini, healthy snacking, meal prep
Chocolate Chip Zucchini Muffins
Ingredients
- 1 1/4 cups whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Salt (omit if using salted butter)
- 1 cup zucchini – squeezed dry and packed tightly
- 2 eggs lightly beaten
- 1/4 cup unsalted butter, melted (sub. canola oil, avocado oil or half apple sauce/half oil)
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat over to 375 degrees F. Coat a standard size muffin pan with non-stick spray. The muffins don’t have enough oil in them to peel away cleanly from paper cups.
- In a medium bowl, stir together the flour, cocoa, baking powder, sugar (if using maple syrup, add to the wet ingredients), cinnamon, baking powder, baking soda and salt.
- Grate the zucchini with a box grater (or processor) and squeeze out as much liquid as you can with your hands. (roll in a towel, to squeeze out excess moisture.) Measure 1 cup packed tightly of zucchini.
- To a medium bowl, add the zucchini, milk, eggs, (maple syrup if using) butter and vanilla. Whisk to combine.
- Gently stir in the flour mixture. Fold in the chocolate chips (or blueberries).
- Pour a heaping 1/4 cup batter into each muffin cup.
- Bake 16 – 18 minutes, or until cake tester inserted into the center comes out clean.
- Let cool for 1-2 minutes in the pan. Transfer to a wire rack to cool completely.