Chocolate Chip Zucchini Muffins

Name: Chocolate Chip Zucchini Muffins - Perfect for the Lunchbox!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cup all purpose flour, I use Nutriblend; 1/2 cup granulated sugar; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp salt; 1 egg, lightly beaten; 1/4 cup vegetable oil; 1/2 cup milk; 1 Tbsp lemon juice; 1 tsp vanilla; 1 cup shredded zucchini; 3/4 cup chocolate chips

September 23, 2012 by Merry Kuchle 6 Comments

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Sending Evan’s lunch every day has been pretty easy so far. He fights against any variance from his standbys of ham sandwich or humus & pita chips. I’m okay with that, though, since both fit into the school lunch policy. We round out his lunch with fruits and veggies and the occasional treat. I wanted to keep it on the straight and narrow until I could suss out Evan’s teacher a bit better. Thankfully, we’ve been smiled upon by the Nice Teacher gods so no worries there.

Today I had a bit of extra time and a bit of extra zucchini. What is a girl to do? Make muffins, of course! These are pretty healthy but the addition of chocolate chips means that kids will think they are a big treat. We won’t break the news to them that they have veggies in them, right?

Chocolate Chip Zucchini Muffins - Perfect for the Lunchbox!

Yield: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Use up your summer zucchini with these easy and delicious muffins.

Ingredients

1 1/2 cup all purpose flour, I use Nutriblend
1/2 cup granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 egg, lightly beaten
1/4 cup vegetable oil
1/2 cup milk
1 Tbsp lemon juice
1 tsp vanilla
1 cup shredded zucchini
3/4 cup chocolate chips

Instructions

Preheat oven to 350 degrees.
Grease 12 muffin cups or use muffin papers.
Mix together first 5 ingredients in a large bowl.
Mix together milk & lemon juice and let sit for a few minutes.
Add other wet ingredients to milk/lemon juice mixture. Mix well.
Add wet ingredients to dry ingredients and mix until just blended.
Fold in zucchini and chocolate chips.
Fill muffin cups 2/3 full.
Bake for 20 minutes or until toothpick comes out clean when inserted in the middle of a muffin.

Nutrition Information:

Yield: 12
Amount Per Serving: Calories: 199Saturated Fat: 5gCholesterol: 16mgSodium: 220mgCarbohydrates: 29gSugar: 16gProtein: 3g

Note….somehow I managed to forget to add the egg. They were awesome anyway though I think the egg would add some structural stability so I will add it next time.

What is your favorite muffin to send with your kids?

About Merry Kuchle

I like to share my passions, and create content that makes a difference to people, whether that means well-loved recipes, helpful travel advice, or personal stories about my life, family, and mental health story. Does your brand fit well with this vision? Email me at yycmerry@gmail.com and we can get planning!

Comments

samijoe says

September 23, 2012 at 6:54 pm

I love cooking with zucchini!

Reply
Diane says

September 28, 2012 at 8:39 am

Made a double batch of these yesterday – lots of zucchini pouring out of my backyard patch – they were VERY popular! I used honey instead of sugar (just a bit less than the recipe calls for because it’s so sweet!)
Thanks Merry!!

Reply
- Merry says
  
  September 30, 2012 at 4:37 pm
  
  I made them again today. I meant to try it with honey but I forgot. Good to know that it works well as a sub for sugar in this recipe.
  
  Reply
Dana says

October 26, 2012 at 9:10 pm

My kids love anything pumpkin so I make loaves and muffins with that. I add quinoa flakes, flax seeds and anything else I can use to bump up the health factor. I find I hardly need to use any sugar and always throw in a few chocolate chips. I struggle with things to send for the bulk of lunch due to the no nuts policy and the fact that I don’t like to send nitrates. One of mine also doesn’t much like cheese (arg)…so I do better with the bento style lunch for him. Thank goodness for Yogurt! Can’t wait to try your recipe.

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Shelley says

July 24, 2013 at 8:58 pm

Hi….can’t wait to make this muffin recipe! Just saw a frozen 1c. bag of shredded zuch. in my freezer last night and thought ‘must make something with that soon’ for my boys! My reason for emailing is really going to sound weird…in the pic. of you (in the purple) above your ‘I’m a mom/stepmom…” bio paragraph you are wearing a terrific shade of lipstick….care to share what brand/shade it is? I’m always on the hunt for a great shade of lipstick and we have similar skin tones, eye colour, etc. and I think I would really like this shade…Thanks! And I’m sure we’ll love the muffins once I find time and a cooler evening to turn on the oven! Perfect for taking on summer day-trips!

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Lori says

July 25, 2013 at 9:17 pm

I made these muffins this afternoon, and they turned out great! I used applesauce instead of oil (mostly because I had applesauce I needed to get through), and I think that made them even more moist. I also added some Hershey’s Dark Cocoa powder to half of them, and those ones are AMAZING. They taste almost like the chocolate chocolate chip muffins from Costco. Thanks for a great recipe!

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