Chocolate Chip Zucchini Muffins


Every now and then, my kids (ages 3 and 1) go through tiny spurts of not wanting to eat their veggies. During those weeks, I like to whip up these super simple, quick – and most importantly – tasty chocolate chip zucchini muffins. These are so delicious that sometimes I make them just to satisfy my own sweet tooth, without the guilt! My whole family loves these muffins and they are always devoured in just a few days.

NOTE: I have made these with soy, almond and regular nonfat milk…each kind works great if you need to amend these for a certain allergy. You can also replace the chocolate chips with the dairy-free kind…still tastes great!


1 1/2 – 2 cups unbleached all-purpose flour (save a 1/2 cup for the end to use as needed)
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 egg (or egg substitute), lightly beaten
1/2 cup canola oil
1/4 cup milk (any kind works fine)
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
2 zuchini, shredded (I use a thin setting on my cheese grater)
1 cup semisweet chocolate chips (use less if you don’t have a HUGE sweet tooth like me :))


1. Preheat oven to 350 degrees F. Line muffin pan with liners and coat with cooking spray. (Using liners makes these muffins so easy and convenient for breakfast or snacks on-the-go!)

2. Combine flour, sugar, baking soda, salt and cinnamon in a large bowl. Beat egg and mix oil, milk, lemon juice and vanilla extract in a medium bowl. Combine wet ingredients with dry ingredients in large bowl and stir until moistened. If batter seems too runny, add your extra 1/2 cup of flour. Fold in zucchini and chocolate chips. Fill muffin cups 2/3 full.

3. Bake at 350 degrees F for 20-25 minutes (depending on your oven). Insert a toothpick after 20 minutes. If it comes out clean, the muffins are done. If not, bake for 3-5 more minutes.

4. Once removed from oven, let muffins cool in pan for 2-3 minutes. Then, place each muffin on a cooling rack.

5. Muffins can be stored in a ziplock bag, cookie jar or covered tray for up to a week. Store in ziplock bag in freezer for up to 2-3 weeks.

Makes 12-18 muffins

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