Chocolate Chip Zucchini Muffins

by Katrina - The Organised Housewife

I have quite a few zucchini’s growing in my vegetable patch, which I am so surprised with how quickly they have grown, considering we only planted the seedlings just before Christmas. 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.

Print

Chocolate Chip Zucchini Muffins

  • Author: Katrina Springer
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 mins
  • Yield: 12 1x

Ingredients

Scale
  • 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

Instructions

  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.

Did you make this recipe?

Share a photo and tag us @theorganisedhousewife

— we can't wait to see what you've made!

 


My other zucchini recipes

GARLIC PARMESAN ZUCCHINI AND TOMATO BAKE – This recipe for Garlic Parmesan Zucchini and Tomato Bake is a delicious side dish, giving some vegetables a tasty twist.

This recipe for Garlic Parmesan Zucchini and Tomato Bake is a delicious side dish, giving some vegetables a tasty twist.

ZUCCHINI AND SWEET POTATO SLICE – This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

This zucchini and sweet potato slice was a really lovely light meal, perfect for those very hot days to serve cold with salad.

ZUCCHINI CHOCOLATE BROWNIES – Sneaking in the zucchini makes this brownie rich, moist and ooh so yummy. Your kids won’t even realise this brownie is a little healthy too!

zucchini-chocolate-brownies

QUINOA AND ZUCCHINI FRITTERS – Teamed together with the smoked salmon, I was in heaven and even more happy because there were left overs and I called dibs!!  I find these are better warm or cold, rather than eaten straight from the pan.

{The Organised Housewife} Quinoa and Zuchhini Fritters

You may also like

7 comments

Kimberley January 20, 2017 - 5:51 AM

this looks good and I’m going to make these this afternoon, thanks Kat.

Reply
Sarah J January 20, 2017 - 6:16 AM

yum, thanks you for sharing this recipe, I like to be able to sneak vegetables into muffins and biscuits too.

Reply
Donna February 10, 2017 - 1:20 PM

My kids bitterly complained when I said there was zucchini in these muffins but once they came out of the oven, they devoured them. Now they are a favourite lunch box treat.

Reply
Diana July 29, 2018 - 3:08 PM

I made these muffins this afternoon because I had zucchinis that were otherwise going to go to waste, and I figured they were worth a try. The recipe felt weird to make (definitely not a combination I would ordinarily have mixed together — who comes up with this stuff?!), but they turned out so well! Could definitely taste the cinnamon and the chocolate, and none of the zucchini. Next time I’d use less sugar because they were a bit sweet for me, but will certainly be making these again.

Reply
Vanessa October 24, 2018 - 9:24 AM

Where is the milk added in the method? thanks

Reply
Katrina - The Organised Housewife October 29, 2018 - 12:49 PM

with the rest of the wet ingredients, I’ve just adjusted the recipe to make it a bit clearer, sorry! 🙂

Reply
Trinh September 11, 2019 - 3:21 PM

Hi Kat,

Thanks for sharing the recipe!

Can I use Greek yogurt in place of the oil? If so do I use the same amount (1/2 cup)?

Thanks

Reply

Leave a Comment

Recipe rating