Zucchini Chocolate Chip Muffins

Healthy Zucchini Muffins made with chocolate chips are the perfect treat that the whole family will love.

5 from 1 vote

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 muffins

Ingredients

1 ½ cups all purpose flour
¾ cup sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 egg - beaten
½ cup oil - I used melted coconut oil
¼ cup milk - dairy or non-dairy
1 tsp vanilla extract
1 cup shredded zucchini
½ cup chocolate chips

Instructions

Preheat oven to 350°F. Add paper cupcake liners to a muffin pan.
In a bowl, add dry ingredients: all-purpose flour, coconut sugar (or brown sugar), baking soda, cinnamon, and salt. Mix together and set aside.
In a separate bowl, beat the egg with a fork. Stir in oil, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix together.
Using a cheese grater, shred the zucchini to create 1 cup (about one full zucchini). Fold into the cupcake batter. Mix in the chocolate chips.
Add 1/4 cup of batter to each cupcake liner. Top with a few extra chocolate chips.
Bake for 20-25 minutes or until a toothpick comes out clean from the center.
Let cool on a wire rack. Store in an air tight container on the counter or fridge for up to one week. These muffins can also be frozen.

Nutrition

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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