Easy To Make Chocolate Chip Zucchini Muffins Recipe

Discover the ultimate kid-approved Easy Chocolate Chip Zucchini Muffins recipe that combines whole grain flour, shredded zucchini, and mini chocolate chips to create deliciously moist and healthy treats. Perfect for picky eaters and a great way to sneak in veggies!

Welcome to our delightful world of Easy Chocolate Chip Zucchini Muffins! These muffins are not only a sweet and satisfying treat for kids but also a sneaky way to introduce some nutritious goodness into their diet. Packed with grated zucchini and ancient grain flax flour, these muffins boast a moist and tender texture that will keep your little ones coming back for more. And with the irresistible addition of mini chocolate chips, you'll find yourself reaching for these muffins as much as the kids do!

We absolutely adore these Easy Chocolate Chip Zucchini Muffins for several reasons. First and foremost, they are a fantastic way to get kids to eat their vegetables without any fuss. The grated zucchini effortlessly blends into the muffins, adding moisture and nutrients without altering the delightful chocolatey flavor. Additionally, using ancient grain flax flour elevates the nutritional value, making these muffins a healthier choice compared to traditional recipes. Plus, who can resist the burst of mini chocolate chips in every bite? It's a treat that wins both parents' and kids' hearts.

I went down to the garden last week and had a gazillion yellow flowers peaking up from the base of my zucchini plants. Overnight they apparently decided to grow faster than a baby in newborn diapers and I now have approximately 1.2 tons of giant zucchini. It's officially the time of year where I spend ¾ of the day prepping and preserving the summer crop! I plan on making and freezing multiple batches of this zucchini muffin recipe as well as my favorite zucchini mac and cheese, Bundt Cake and of course Ratatouille! 

Watch the video below to see exactly how we made these delicious muffins!

WHY WE LOVE THESE CHOCOLATE CHIP ZUCCHINI MUFFINS

1. Making a dozen of them will take care of a solid 2 cups of zucchini, which is the perfectly reasonable excuse you need to double or even triple the recipe. The more muffins, the merrier!
2. They use ancient grain flax flour instead of all-purpose flour, making them an even healthier choice to serve for breakfast or as a snack.
3. They'll store for up to three days in an airtight container. That makes these the best Zucchini Chocolate Chip Muffins because they we perfect to make at the beginning of the week for several days' worth of lunchboxes.
4. They're made with pantry staples. It's likely that you'll have all of the ingredients on hand, making them an easy go-to muffin choice.
5. Kids love them! The Picky eater that will usually turn their noses up at veggies will love the flavor of these classic zucchini muffins.
6. They're amazingly moist. The addition of zucchini helps makes these extra-moist muffins.

INGREDIENTS TO MAKE FRESH ZUCCHINI MUFFINS

• Ancient grain flax flour- I absolutely love using this flour as an all-purpose flour. It makes incredible incredibly fluffy muffins, pancakes, cakes, and more. The base of the flour are flaxseeds which give the muffins a bit of a nutty taste which is delicious! This flour is naturally gluten free but you really can't tell!
• Granulated Sugar
• Salt
• Baking soda
• Baking powder
• Ground cinnamon- This is optional
• Large eggs
• Vegetable oil
• Vanilla extract 
• Grated zucchini
• Mini chocolate chips
• Milk

INGREDIENT SUBSTITUTIONS

Feel free to get creative with the ingredients to suit your dietary preferences or any allergies in the family. Here are some substitution options:

• Flour: You can replace flaxseed flour with all-purpose flour if you prefer a lighter texture. If you want whole grains by using whole grain flour, replace flax flour with 1 cup of whole wheat flour and 2 cups of all-purpose flour. For a gluten-free alternative, use a gluten-free flour blend.
• Sugar: While the recipe calls for 2 cups of sugar, you can reduce the amount for a less sweet version. Alternatively, substitute with coconut sugar or a natural sweetener of your choice.
• Oil: Swap vegetable oil with melted butter, coconut oil, or applesauce for a healthier twist.
• Milk: Any type of milk, such as almond milk or oat milk, can be used as a substitute for regular milk. You can also use buttermilk, sour cream, or greek yogurt. 
• Chocolate- To turn this recipe into double chocolate zucchini muffins, simply replace about a ¼ cup of flour with cocoa powder. You can also swap out the chocolate chips for dark chocolate chunks or even white chocolate chips. 
• Make a Loaf- If you prefer not to make these in muffin cups, you can turn this into a chocolate chip zucchini bread recipe by pouring the batter into two parchment lined, standard-size loaf pans. The baking time will be adjusted however. It should take anywhere from 45-55 minutes. 

HOW TO MAKE THESE HEALTHY ZUCCHINI MUFFINS

This easy to make recipe is a delicious way to get extra veggies in and use up all of that garden zucchini! 

STEP ONE-

Preheat oven to 350 degrees. Lightly spray 2 muffin tins with non-stick cooking spray and/or line with paper liners. 

Use a box grater (cheese grater) or food processor to grate the zucchini. set aside. 

STEP TWO-

In a large mixing bowl, whisk together the dry ingredients- flour, sugar, salt, baking powder and soda, and cinnamon.

Create a well in the center of the flour mixture and add eggs and oil, stir until combined. Whisk in milk and vanilla.

Add zucchini, chocolate chips and stir until combined.

STEP THREE-

Scoop muffin batter into muffin pan and fill ⅔ way to the top. Sprinkle with extra chocolate chips.

Bake muffins for 15-17 minutes or until a knife is inserted and comes out clean. Let muffins cool in pan for 5 minutes then transfer to a wire rack to cool completely. Store leftovers in an airtight container for up to 3 days.

READER QUESTIONS AND ANSWERS

Can I freeze these muffins for later?

Absolutely! These muffins freeze beautifully. Once they have completely cooled, store them in an airtight container or freezer bag, and they should last for up to three months. Thaw them at room temperature or microwave for a quick snack.

My kids are picky eaters. Will they taste the zucchini in these muffins?

Most likely not! The grated zucchini blends seamlessly into the batter, adding moisture and nutrients without altering the taste significantly. The chocolate chips also help to mask any subtle zucchini flavor, making it an excellent choice for picky eaters.

Can I make these muffins ahead of time for a special occasion?

Absolutely! These muffins are perfect for prepping in advance. You can bake them a day before your event and store them in an airtight container. They'll stay fresh and moist thanks to the zucchini for up to three days.

Can I use regular-sized chocolate chips instead of mini ones?

Of course! While the mini chocolate chips distribute evenly throughout the batter, you can use regular-sized chocolate chips if that's what you have on hand. The muffins will still turn out wonderfully delicious.

Now that you have all the details, it's time to try these Easy Chocolate Chip Zucchini Muffins and see the magic unfold. Happy baking!

MORE DELICIOUS ZUCCHINI RECIPES

If you still have a glut of zucchini on hand and want to make more zucchini recipes, try a few of these:

• Carrot Zucchini Chocolate Muffins (these are similar to Chocolate Chip Zucchini Muffins, but the muffins are chocolate-flavored and the recipe also features carrots)
• Spiralized Zucchini Breakfast Bake
• Zucchini Crumb Bundt Cake