Chocolate Chip Zucchini Muffins

by Katrina - The Organised Housewife

Lunchbox snacks can be both sweet and nutritious! These Chocolate Chip Zucchini Muffins are really moist and delicious.


I enjoy growing zucchinis in my vegetable patch and sometimes we get a surplus of them so I love to whip up some of my favourite zucchini recipes

I’ve been making lots of dinners with them, but I also like to sneak zucchini into my baking. Our favourite to date is the zucchini brownies.  Honestly, if it wasn’t for the green flecks the kids wouldn’t know they are eating zucchini, it doesn’t add a funny taste, I have found that it makes the brownies and muffins lovely and moist.

I’ve baked these up and put them in the freezer to pack into the kids school lunches. Check out my Lunch Box Recipes Cookbook for recipes to help fill your freezer.

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chocolate chip zucchini muffins

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  • Author: Katrina Springer
  • Total Time: 28 mins
  • Yield: 12 1x


  • 1 1/2 cups self raising flour
  • 3/4 cup caster sugar
  • 1 tsp cinnamon
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1/2 cup chocolate chips


  1. Preheat oven to 180C, fan forced.
  2. Line a 12 hole muffin pan with muffin cases.
  3. Combine flour, sugar, and cinnamon in a bowl.
  4. Create a well, add egg, oil, milk, lemon juice and vanilla and stir to combine.
  5. Fold zucchini and chocolate chips through the mix.
  6. Divide mixture among muffin cases and bake 18-25 minutes.
  7. Allow to cool.
  8. Suitable to freeze.
  • Prep Time: 10 mins
  • Cook Time: 18 mins

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