Looking for a way to sneak more vegetables into your kids' diet? (Or your own?) These chocolate chip zucchini muffins do the trick! They're lower in sugar and packed with shredded zucchini, oats, and whole wheat flour, meaning they'll be more satisfying and energizing than your standard, sugar-filled muffin. You can feel better knowing your kids are getting some vitamins in and liking it!
Even better yet, the recipe can be made without dirtying a bunch of dishes. Pull out two bowls and a spatula, and you're ready to roll. Because the muffins are made with pantry staples, they're easy to whip up every couple of weeks to have on hand and eat for breakfast or an after-school snacks on-the-go.
The recipe makes two dozen larger muffins that are perfectly portioned, thanks to Home & Kind food scoops! Use the largest sized food scoop to get equal portions and ensure the muffins all bake evenly. No more guesswork as you're scooping the muffin batter!
Ingredients for Chocolate Chip Zucchini Muffins
- Zucchini
- Brown sugar
- Vegetable oil (or apple sauce)
- Eggs
- Vanilla extract
- White flour
- Whole wheat flour
- Oats
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Chocolate chips
How to Make Chocolate Chip Zucchini Muffins
- Preheat oven to 350 degrees.
- Shred zucchini and combine in a large mixing bowl with brown sugar, vegetable oil, eggs, and vanilla.
- In a separate bowl, stir dry ingredients, including flour, oats, baking powder, baking soda, salt, and cinnamon. Mix well.
- Pour wet ingredients in with the dry ingredients and mix until just combined. (Don't overmix.)
- Add chocolate chips.
- Spray two muffin pans with cooking spray, or line the pan with muffin liners.
- Using the largest Home & Kind food scoop, fill each pan with muffin batter.
- Add additional chocolate chips on top, if desired.
- Bake at 350 degrees for 15-20 minutes.
Tips for Making Chocolate Chip Zucchini Muffins
- Don't have whole wheat flour on hand? You can definitely use white flour instead!
- Adding chocolate chips to the top of the muffin batter before baking gives the muffins a more professional look.
- Feel free to skip the chocolate chips all together if you want to go the healthier route.
- Substitute apple sauce instead of vegetable oil to add even more nutrients to these muffins.
- These muffins freeze well. Store one dozen in the freezer, then pull them out when you're running low.
Baking Made Easier
If you haven't ordered your Home & Kind food scoops yet, now is your chance! This set of three food scoops covers all of your baking needs, so you can always get professional-looking, evenly portioned muffins, cookies, protein balls, and more. Once you try them, you'll never want to be without them!
Happy baking!
Chocolate Chip Zucchini Muffins
- 3 cups shredded zucchini (about three medium zucchini)
- 1.5 cups brown sugar
- 1 cup vegetable oil (or apple sauce)
- 6 eggs (large)
- 3 tsp vanilla extract
- 1.5 cups white flour
- 1.5 cups whole wheat flour
- 1.5 cups oats (quick or old fashioned)
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1.5 tsp salt
- 3 tsp cinnamon
- 3 cups chocolate chips
Preheat oven to 350 degrees.
Shred zucchini and combine in a large mixing bowl with brown sugar, vegetable oil, eggs, and vanilla.
In a separate bowl, stir dry ingredients, including flour, oats, baking powder, baking soda, salt, and cinnamon. Mix well.
Pour wet ingredients in with the dry ingredients and mix until just combined. (Don't overmix.)
Add chocolate chips.
Spray two muffin pans with cooking spray, or line the pan with muffin liners.
Using the largest Home & Kind food scoop, fill each pan with muffin batter.
Add additional chocolate chips on top, if desired.
Bake at 350 degrees for 15-20 minutes.
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