Zucchini muffins with chocolate chips are sure to be a hit with children and adults alike. Shredded zucchini adds loads of moisture, and chocolate chips provide a hint of sweetness for the perfect breakfast or snack. Source: EatingWell.com, July 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 12-cup 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. Scoop the batter into the prepared muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Let cool in the pan for 10 minutes, then turn the muffins out onto a rack to cool completely.


To make ahead: Store in an airtight container at room temperature for up to 2 days or wrap individually in plastic wrap and freeze for up to 1 month.

Nutrition Facts

278 calories; 11 g total fat; 2.7 g saturated fat; 44 mg cholesterol; 272 mg sodium. 159 mg potassium; 42.2 g carbohydrates; 2.4 g fiber; 24 g sugar; 4.9 g protein; 125 IU vitamin a iu; 5 mg vitamin c; 34 mcg folate; 20 mg calcium; 3 mg iron; 21 mg magnesium; 13 g added sugar;