Mini Zucchini Chocolate Chip Muffins
These zucchini chocolate chip muffins are the perfect mix of nutritious ingredients and classic, bakery-style muffin texture! (It’s very similar to my mini chocolate chip muffins but with the addition of fresh zucchini!) The muffins are light and fluffy, with a few nutritious ingredients thrown in there, and of course, mini chocolate chips for fun. These muffins are perfectly sweet (lightly) and utterly delicious. I find myself popping one out of the pan to munch on every time I walk by. 😉
Fun story. We made these when my daughter had a friend over and she was not excited about the zucchini addition.
My response was just to say “you can decide if you want to eat them or not!” I didn’t try to convince her that they were actually really good or that you can’t taste the zucchini.
And when they came out of the oven (and smelled incredible!), she decided to try them and loved them. Just like us. 🙂 They’re…
😋 Seriously delicious: Sweet, soft, and chocolatey…what more do you need!
🛒 Made with simple ingredients: Most of the ingredients are pantry staples, plus a few fresh ingredients and zucchini.
🧁 Perfect texture: These muffins are moist without being mushy with a light and fluffy like bakery muffins.
🥒 Veggie-packed: A sneaky way to get in a few extra veggies.
👩🍳 Great for baking with kids: Simple and fun, my kids (and their friends!) love making these.
🧊 Freezer-friendly: Ideal for grab-and-go mornings or snacks rushing out the door.
🧺 Lunchbox approved: Loved by kids and adults alike, these are the just right size to pack away in lunchboxes and school snacks.
You’ll also want to try mini chocolate chip muffins, mini blueberry muffins, mini banana muffins, and mini pumpkin muffins.
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! –Crystal
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to make these zucchini chocolate chip muffins: zucchini, all-purpose flour, whole wheat flour, sugar, oatmeal, baking powder, baking soda, sea salt, butter, milk, egg, vanilla, and mini chocolate chips.
Emily’s Tips & Tricks
- Pro tip: Don’t skip draining the zucchini! Lightly squeeze the grated zucchini to remove excess moisture so the muffins aren’t soggy.
- Variations: I love the size and sweetness of semi-sweet mini chocolate chips, but you can switch these up if desired. Use milk chocolate, regular-sized, or even white chocolate chips.
- Additions: Sometimes it’s fun to add sprinkles or coarse sugar on the top of the muffins!
Mini Zucchini Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
This EASY mini zucchini chocolate chip muffin recipe is made with basic ingredients and is perfect for kids’ breakfasts, lunches, and snacks.
Ingredients
- 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
- Preheat oven to 425 degrees F. Shred zucchini with a box grater and squeeze out any excess liquid.
- In a large bowl, add all-purpose flour, whole wheat flour, sugar, oats, baking powder, baking soda, and sea salt and stir together.
- In a medium bowl, melt butter. Add in milk, egg, and vanilla. Whisk until smooth.
- 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.
- Divide mixture into mini muffin tin, filling each muffin well almost to the top, 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 or spray generously with cooking spray so they don’t stick to the pan.
- Storage: Store the healthy zucchini muffins in an airtight container with a piece of paper towel at the bottom at room temperature for 2-3 days. The paper towel helps to absorb any excess moisture from the muffins so they don’t get soggy.
- Freezer storage: 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.
- Ingredient notes: Mini chocolate chips work best, but you can really use your favorite type, we don’t need perfection here.
- Special tools: You’ll need a box grater and a mini muffin pan.
- Serve with: A latte, fresh fruit, breakfast sausage, or hard-boiled eggs.
Serving Suggestions
These are the perfect addition to breakfasts, lunches, and snacks! Here’s how to pair them:
- Breakfast: Add these mini zucchini muffins to a breakfast board for kids or serve them with some 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 an apple and peanut butter; a cheese stick and crackers or nuts; or with a glass of milk.
More Easy Muffin Recipes
If you like these zucchini muffins, you might also like some of these other recipes:
About the Author
Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.
Food styling and photography by Loren Runion.
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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.
I’m so glad to hear this, Krista! And wish I had made some for my kids to take to camp this week!
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!
YAY! That is just how I wanted them to be, nutrients with yummy flavor and texture. 🙂 Thanks for sharing