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.
Ingredients
Equipment
Method
- Preheat oven to 180C, fan forced.
- Line a 12 hole muffin pan with muffin cases.
- Combine flour, sugar, and cinnamon in a bowl.
- Create a well, add egg, oil, milk, lemon juice and vanilla and stir to combine.
- Fold zucchini and chocolate chips through the mix.
- Divide mixture among muffin cases and bake 18-25 minutes.
- Allow to cool.
- Suitable to freeze.
7 comments
this looks good and I’m going to make these this afternoon, thanks Kat.
yum, thanks you for sharing this recipe, I like to be able to sneak vegetables into muffins and biscuits too.
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.
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.
Where is the milk added in the method? thanks
with the rest of the wet ingredients, I’ve just adjusted the recipe to make it a bit clearer, sorry! 🙂
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