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Mini Zucchini Chocolate Chip Muffins Recipe

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This zucchini chocolate chip muffins recipe is the perfect mix of nutritious ingredients and classic, bakery-style muffin texture! (It’s very similar to my mini chocolate chip muffins!) The chocolate chip zucchini muffins are light and fluffy – with a few nutritious ingredients thrown in there – and sweet mini chocolate chips for fun. They are perfectly sweet (lightly) and utterly delicious, I find myself popping one out of the pan to munch on every time I walk by. 😉

Everyone knows that little muffins are more fun than big ones, but really the main motivation behind the mini size makes is that they are so easy to pack in lunches or serve as part of a breakfast or snack, which is how we tend to use them. For a sweeter treat, try my mini cupcakes.

Stack of zucchini chocolate chip muffins

Estimated reading time: 9 minutes

What You’ll Love About Zucchini Chocolate Chip Muffins

  • Fluffy bakery-style muffin texture
  • Lightly sweetened
  • CHOCOLATE!!!
  • Mini so they are automatically fun
  • Made with basic ingredients (mostly pantry staples)
  • Prep in just 10 minutes + bake in 15
  • Perfect as a part of breakfast, lunches, or snacks

Ingredients

  • Zucchini – Look for a medium zucchini without any bumps and bruising.
  • All-purpose flour – Use your favorite all-purpose flour.
  • Whole wheat flour – You can use traditional whole wheat flour or a white whole wheat flour.
  • Oats – Use old fashioned oats
  • Sugar – I’ve used regular granulated sugar, but you can also use your preferred sugar alternative.
  • Baking powder + baking soda
  • Sea salt
  • Milk – I’ve used whole milk, but you can use whatever type you use at home.
  • Butter – Use high-quality butter for best flavor.
  • Egg – Use a large egg.
  • Vanilla extract – Use a high-quality vanilla for best flavor.
  • Mini chocolate chips – I love mini chocolate chips in little muffins, but you could also use regular size chocolate chips or white chocolate chips.
Ingredients to make mini zucchini muffins

How to Make Chocolate Chip Zucchini Muffins

This is an overview on how to make zucchini muffins with chocolate chips, the detailed instructions can be found below in the recipe card.

Prep. Preheat oven and shred zucchini with box cheese grater. Squeeze out excess moisture from zucchini with paper towel.
Mix dry ingredients. In a large mixing bowl, add all-purpose flour, whole wheat flour, sugar, oats, baking powder, baking soda, and sea salt. Stir together to combine.
Dry ingredients for zucchini chocolate chip muffins
Mix wet ingredients. In a medium bowl, melt butter. Add in milk, egg, and vanilla. Whisk until smooth.
Wet ingredients in a bowl for zucchini muffins with chocolate chips
Mix zucchini chocolate chip muffin batter. Toss grated zucchini into dry mixture and stir to coat. Pour in wet ingredients and stir just until combined, being careful to not over-mix. Fold in mini chocolate chips.
Zucchini chocolate chip muffin batter in a bowl.
Bake mini zucchini muffins. Use a small cookie scoop to divide muffin batter into the mini muffin tin and bake until golden brown and cooked throughout. Check with a toothpick, if it comes out clean, they are done.
Zucchini chocolate chip muffins baked in a muffin tin.

FAQs

Are chocolate chip zucchini muffins healthy?

The term “healthy” is pretty relative, but I consider them to be a nutritious and delicious little bite. These muffins walk the line of utilizing nutritious ingredients (oats, whole grain flour, zuccchini), while still keeping a light, bakery-style muffin texture. It’s lightly sweetened, but has just the right amount!

Can I change the flours?

I played with the ratios of all-purpose flour, whole wheat flour, and oats to end up with the best chocolate chip zucchini muffins that are made with whole grains, but are still light and fluffy. You can use all all-purpose flour, but I wouldn’t recommend using all whole wheat flour or the texture won’t be light and fluffy.

Are chocolate chip zucchini muffins gluten-free?

No, they are not naturally gluten-free, but you could swap out the flours for your favorite gluten-free flour alternative (use all all-purpose gf flour) and make sure your oats are certified gluten-free.

Zucchini chocolate chip mini muffins with a bite out of them.

Storage Instructions

Store the healthy zucchini chocolate chip muffins in an airtight container at room temperature for 2-3 days.

Can you freeze zucchini muffins?

Yes, if you aren’t going to eat them in 2-3 days, freeze them in an airtight container like a stasher bag or freezer bag (so you can remove as much air as possible) for 2-3 months. Take out to thaw before eating.

What to Serve with Mini Zucchini Muffins

It depends how you are serving these muffins, so I’ll share a few ideas:

  • Breakfast – Add these mini zucchini muffins to a breakfast board for kids or serve them with some air fryer turkey bacon, breakfast sausages, hard boiled eggs, and of course some coffee for the adults (try my lavender latte, dirty chai, or sweet cream cold foam).
  • Lunch – I pack this as a “fun/starch” component in lunches (grab my 100+ ideas for lunch list here). Pair with a main/protein, fruit, veggie, and a side and you’ve got yourself a balanced and nutritious meal.
  • Snack – Similar to breakfast and lunch, I like to pair this with a protein and something fresh (not always, but in an ideal world) so serve with apple and peanut butter; cheese stick and crackers or nuts; or with a glass of milk.

How to Feed Zucchini Chocolate Chip Muffin Recipe to the Whole Family

I get it, feeding kids can be tough! But following the Division of Responsibility and knowing your job and your child’s job makes it SO much more enjoyable. You’ll be able to feed your kids any meal, which will help ensure that they are eating a variety of nutritious foods – with plenty of play food sprinkled in.

Fun story. We made these once when my daughter had a friend over and she was not thrilled about the zucchini – and my response was just to say “you don’t have to eat them!” – I didn’t try to convince her that they were actually really good, you can’t taste the zucchini, etc.

And when they came out of the oven, she tried them on her own and liked them. 🙂 So offer them up without any pressure or convincing with a few other snack options if you’re serving them at snack time.

Mini zucchini chocolate chip muffins

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Mini zucchini chocolate chip muffins

Mini Zucchini Chocolate Chip Muffins Recipe

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Description

EASY mini zucchini chocolate chip muffins recipe is made with basic ingredients + takes just 10 minutes prep. Perfect for kid’s breakfast, lunches, or snacks.


Ingredients

Units Scale
  • 1 cup shredded zucchini (about 1 small)
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup sugar
  • 1/4 cup old-fashioned oatmeal
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup melted butter
  • 1/2 cup milk
  • 1 large egg
  • 1 tsp. vanilla
  • 1/2 cup mini chocolate chips


Instructions

  1. Preheat oven to 425 degrees F. Shred zucchini with box grater.
  2. In a large bowl, add all-purpose flour, whole wheat flour, sugar, oats, baking powder, baking soda, and sea salt and stir together.
  3. In a medium bowl, melt butter. Add in milk, egg, and vanilla. Whisk until smooth.
  4. Toss shredded zucchini into dry ingredients to coat. Pour in wet ingredients into dry ingredients and stir just until combined, being careful to not over-mix. Fold in chocolate chips.
  5. Divide mixture into mini muffin tin and bake for 8 minutes, then lower heat to 350 degrees and bake for 6-8 more minutes, or until a toothpick inserted in the middle of a muffin comes out clean.


Notes

  • If using a traditional, metal muffin pan, use liners for the muffins so they don’t stick to the pan. 
  • We sometimes add sprinkles on the top for fun.

Keywords: zucchini chocolate chip muffins, chocolate chip zucchini muffins

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Comments

  1. krista

    Yum! These are sooooo good. I’ve added these to my summer rotation. They are perfect for a quick summer breakfast on the way to camp.

  2. Crystal Behlke

    SO good. These do not taste like “healthy muffins”. I love eating them and giving them to my kids knowing there is some vegetable in there plus lots of other nutrients. I made regular sized muffins and just baked them longer. I will be making a double batch next time!

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