These zucchini chocolate chip mini muffins are moist, freezer friendly and the perfect snack for my kids! I make a large batch, freeze them and then sneak a few into my kid bookbags for their long bus ride home. They enjoy them- and really don’t mind the zucchini- I call that a “win”. Hints of cinnamon and nutmeg bring these late summer snack fit well into your fall baking!
Mini muffins make these snacks “fun sized”, but lengthen the bake time and you can also make these “regular sized”. I love that these are freezer friendly, just like our pumpkin mini muffins!
Why I love this recipe
- kid friendly – perfect breakfast, after school snack or treat
- freezer friendly
- great recipe to use up zucchini from your garden (PS- shred and freeze your zucchini to make these year long!)
Ingredients in Chocolate Chip Zucchini Muffins
All Purpose Flour
Baking Soda and Baking Powder
Salt
Ground Cinnamon and Nutmeg
Vegetable Oil – can sub canola oil
Sugar: both brown sugar and granulated sugar
Eggs
Vanilla Extract
Milk
Shredded Zucchini
Chocolate Chips – I use regular semi-sweet. Try mini chocolate chips if you like.
How to Make Zucchini Chocolate Chip Mini Muffins
have a fresh muffins in under 30 minutes!
- Combine Dry Ingredients
flour, baking soda, baking powder, salt and spices. Whisked together.
- Combine “wet” ingredients
In a separate bowl, combine the sugars, eggs, vanilla, oil. Shred your zucchini and add that to the mixture as well. Do not remove moisture from your zucchini!
- Combine!
Pour the wet ingredients into the dry and combine. Then, fold in your chocolate chips. Use a tablespoon to fill each muffin cup 3/4 full of batter. Bake at 350 degrees for 11-13 minutes until toothpick comes clean in center. Do not over bake.
Special Tools Used
I used regular old kitchen tools for this recipe (mixing bowls, measuring utensils, whisk)– no mixer is needed.
Silicone Muffin Pans — I love these regular sized and mini sized silicone muffin pans. They are easy to clean, and the muffins pop right out. I especially love using them for my egg muffin recipes!
Zucchini Muffin FAQ
You do not have to. The only time I would recommend removing the green peel is if you think your family will notice the green and not like it. (my oldest used to notice it!)
I use a box cheese grater to shred the zucchini. This video demonstrates how to shred. It is very easy.
Absolutely. I have used frozen zucchini from our garden that I shredded. It works just as great. I do not recommend removing the liquid.
You definitely can, but they will take longer to bake.
Yes, but the muffin may be denser.
Yes. Leave them plain or try nuts or raisins.
It will yield approximately 30-36. It really depends on the fullness of your cups. If you like the muffins bigger, fill them fuller.
Absolutely. These freeze very well and can also be stored in an airtight container for 2-3 days.
More Muffin-Inspired Recipes You May Like
Pumpkin Chocolate Chip Muffins
Pumpkin White Chocolate Cookies – not a muffin, but soft almost muffin-like!
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I hope you enjoy this Zucchini Chocolate Chip mini muffin recipe – Bobbi Jo
Zucchini Chocolate Chip Mini Muffins
Equipment
- 1 mini muffin pan I love silicone muffin pans
- box grater for shredding zucchini
- basic cooking utensils
Ingredients
- 1-3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil or canola oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp milk
- 1-1/2 cups shredded zucchini do not remove moisture. loosely packed.
- 1 cup chocolate chips Plus more to sprinkle on top, if desired. I use semi-sweet chocolate
Instructions
- Preheat oven to 350 degrees. Spray your mini muffin pan.
- In large bowl, combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl, mix your wet ingredients: oil, sugars, eggs, vanilla and milk. Grate your zucchini if you have not already, and add that to the "wet ingredients".
- Combine the wet and dry ingredients together. Stir until combined and then fold in the chocolate chips.
- Using a tablespoon, begin filling the mini muffin pan. Fill about 3/4 of the way full. Bake at 350 degrees for 11-13 minutes until toothpick comes clean. Do not overbake or they will be a bit dry.
Notes
Nutrition
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These are a great snack to make for my kids and freezer friendly!