Zucchini Mini Muffins

Zucchini Mini Muffins

2 Reviews
From: EatingWell.com, June 2018

Shredded zucchini provides moisture and texture to these two-bite muffins, while chocolate chips add just the right amount of sweetness. A perfect quick breakfast or after-school snack, these muffins freeze well, so make a batch ahead of time for busy days.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup all-purpose flour
  • ¾ cup white whole-wheat flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup sugar
  • ¼ cup canola oil or unsalted butter, melted
  • 1½ teaspoons vanilla extract
  • 2 cups shredded and coarsely chopped zucchini
  • ½ cup mini chocolate chips


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
  2. Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl. Whisk eggs, sugar, oil (or butter) and vanilla in a medium bowl. Stir in zucchini and chocolate chips. Add the wet ingredients to the flour mixture and stir until just combined. Transfer the batter to the prepared muffin tin. Bake until a toothpick inserted into the center of a muffin comes out clean, about 10 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
  • To make ahead: Store in an airtight container at room temperature for up to 2 days or individually wrap in plastic and freeze for up to 1 month.

Nutrition information

  • Serving size: 2 muffins
  • Per serving: 196 calories; 8 g fat(2 g sat); 2 g fiber; 30 g carbohydrates; 3 g protein; 24 mcg folate; 31 mg cholesterol; 17 g sugars; 16 g added sugars; 87 IU vitamin A; 4 mg vitamin C; 14 mg calcium; 2 mg iron; 190 mg sodium; 112 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

Reviews 2

August 03, 2018
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By: sheryl
These were yummy! I did not have white wheat flour so used regular wheat along with regular white. Also substituted vegetable oil for Canola just because that’s what I had. I filled the muffin tins to the top and the made pretty, nice sized muffins.
July 23, 2018
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By: Kim
I think these are very tasty. Made them exactly as recipe except had to cook them longer than 10 min. I think about 25 min and they came out wonderful. Will definitely make these again.
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