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.

Carolyn Casner
Source:, June 2018


Recipe Summary

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

  • 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 Facts

196 calories; protein 3.4g; carbohydrates 29.6g; dietary fiber 1.7g; fat 7.8g; saturated fat 1.9g; cholesterol 31mg; vitamin a iu 87.1IU; vitamin c 3.7mg; folate 24.1mcg; calcium 13.9mg; iron 1.8mg; magnesium 14.9mg; potassium 112.1mg; sodium 190.2mg; thiamin 0.1mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More