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+ servings
Zucchini muffins in a baking tray.

Zucchini Chocolate Chip Muffins

Ready in around 35-minutes, these zucchini Chocolate chip muffins are perfect for school lunches or an on-the-go snack. Did I mention the chocolate chip part?
5 from 11 votes
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Course: Baking | Vegan Baking
Cuisine: Chocolate
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 muffins
Calories: 190kcal
Author: Amanda Logan

Ingredients 

  • 1 and ½ cups / 200g all-purpose flour I use unbleached flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine salt
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 and ½ cups grated zucchini 2 small zucchinis
  • ¾ cup dairy-free milk I use soy
  • cup sunflower oil
  • 2 teaspoon vanilla extract
  • ½ cup / 75g brown sugar
  • ½ cup / 95g granulated sugar I use raw caster sugar
  • ¾ cup / 120g chocolate chips or buttons

For the Oat Topping

  • ¼ cup rolled oats
  • 1 tablespoon granulated raw sugar I use raw caster sugar
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 177°C (350°F) and line a 12-pan muffin tray.
  • In a large bowl, combine the flour, baking powder, baking soda, salt, nutmeg and cinnamon. In a separate bowl, stir together the milk, oil, vanilla, brown sugar and granulated sugar.
  • After grating the zucchini, give it a wee squeeze if it's quite wet before stirring it into the wet ingredients.
  • Add the wet ingredients to the dry and stir until almost combined - a few patches of flour here and there are OK - and add the chocolate chips. Stir the batter together until all the flour is just combined. Don't over-mix.
  • Fill each lined muffin mould ¾ of the way up with the batter. You are ready to bake now or you can add the oat topping.
  • For the oat topping, combine the oats, sugar and cinnamon in a small bowl and spinkle on top of each muffin. Pop the tray in the oven and bake for 25-minutes or until the muffins have risen in to a dome and a skewer comes away from the centre clean.
  • Remove from the oven and allow them to sit for 10-minutes before turning them out. Serve warm or at room temperature.

Notes

Can I make these muffins gluten-free?
Yup. Just swap the all-purpose flour for a gluten-free flour mix. Make sure you use gluten-free baking powder too. 
Do these muffins freeze well?
Totally. Allow them to cool completely and pop them in a freezer-safe container. Freeze for up to 3 months. Thaw them at room temperature for a few hours.
 

Nutrition

Calories: 190kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 111mg | Potassium: 129mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.