Description
Chocolate Chip Zucchini Muffins are the ultimate healthy baking snack — moist, lightly spiced, and packed with melty chocolate chips and hidden veggies. They’re perfect for breakfast, lunchboxes, or time snacking, and they freeze beautifully for busy days.
Ingredients
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1½ cups all-purpose flour
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¾ cup sugar
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1 tsp ground cinnamon
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1 tsp baking powder
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¼ tsp salt
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1 large egg
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½ cup vegetable or canola oil
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¼ cup milk
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1 tsp vanilla extract
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1 cup shredded zucchini (well-drained)
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½ cup chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with 11 paper liners.
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Shred zucchini and squeeze out excess moisture using paper towels.
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In a large bowl, whisk flour, sugar, cinnamon, baking powder, and salt.
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In a separate bowl, whisk egg, oil, milk, and vanilla until smooth.
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Combine wet and dry ingredients and stir just until mixed.
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Fold in zucchini and chocolate chips.
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Divide batter into liners, topping with extra chocolate chips if desired.
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Bake for 22–25 minutes or until a toothpick comes out clean.
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Let cool in the pan for a few minutes, then transfer to a wire rack.
Notes
Don’t skip draining the zucchini to avoid soggy muffins.
Use mini chocolate chips for extra even distribution.
Add nuts for crunch or swap some flour with whole wheat for a fiber boost.
Muffins freeze well and reheat quickly for on-the-go breakfasts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack / Breakfast
- Method: Baking
- Cuisine: American