Chocolate Chip Muffins Will Help You Eat Zuchinni!

Yes you just read the title correctly. You will want to make these Chocolate Chip Zucchini muffins not just because they have some veggies in them, but because they taste amazing.. Trust me… my 2-year old nephew that does not eat veggies loved them! That made my day.

So why bake your own muffins? Life is busy right? Compare the ingredients that you get to choose to add to these muffins with those in a typical box of muffins from the grocery store. Your taste buds will thank you. And if you’re making them for others to enjoy, you’ll be confident in knowing you’ve created something with real food that tastes great.

Don’t feel like you have to eat them all the first day. These things freeze super well! Then you’ll have a quick breakfast ready to go for any morning.


  • 1 cup finely shredded and chopped zucchini
  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour (white whole wheat or pastry if you have it)
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 2 tablespoons canola oil
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • ½ cup semisweet chocolate chips


  1. Preheat oven to 375 degrees F. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Shred the zucchini and then chop it finely with a knife. This will help it really mix in and be less “noticeable” by skeptical family and friends.
  4. In a medium bowl whisk together the egg, canola oil, honey and vanilla. Add whole milk and stir until combined.
  5. Slowly pour wet ingredients into dry ingredients and stir until incorporated. Fold in shredded zucchini and chocolate chips. Don’t over mix. It’s okay if a few lumps remain.
  6. Divide batter evenly between prepared muffin cups and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 2 minutes. Transfer to a wire rack to cool completely and enjoy!

First step is to shred the zucchini

Then you want to finely chop it.

After you pour the wet in with the dry ingredients, fold (not stir) in your chips and zucchini.

And here they are cooled and ready to serve!
This is what happens when you bake them for other people. You have to try one.

I adapted this muffin recipe from the Chef-In-Training blog.